The Best Buttermilk Cornbread Recipe
This really is the best buttermilk cornbread! It's moist, tender and sweet. No matter how you slice it, it's always devoured within minutes!
Servings: 9 slices
Calories: 317kcal
Ingredients
- 8 tbsp unsalted butter (1 stick) melted
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 tsp salt
- 1/2 tsp baking soda
For the Topping
- 1/2 tbsp unsalted butter melted, for brushing
Instructions
- Preheat oven to 375 degrees. Spray or lightly butter an 8x8 inch glass or metal baking pan, set aside.
- In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.
- In a medium mixing bowl whisk together the flour, cornmeal, salt and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until only a few lumps remain. Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer. Allow the batter to sit for 3 minutes before placing in the oven to bake.
- Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean. You may need to place a piece of foil over the top at the 20 minute mark to prevent over-browning. Remove from the oven, brush the top with butter and allow to cool for 5-10 minutes before slicing and serving.
Video
Notes
-You need to use actual buttermilk in this recipe, no substitutions.
Nutrition
Serving: 9serving | Calories: 317kcal | Carbohydrates: 44g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 244mg | Potassium: 126mg | Fiber: 2g | Sugar: 20g | Vitamin A: 432IU | Calcium: 41mg | Iron: 1mg