Recipe Background
Cornbread is the perfect addition to any meal, whether it’s breakfast, lunch, or dinner! Sweet Buttermilk Cornbread is a moist and fluffy cornbread that is quick to make and complements any main dish. Just be careful—once you set this dish down it'll disappear in seconds! Sweet Buttermilk Cornbread is irresistibly indulgent and flavorful; you’ll want to make it over and over again.
Cornbread is the perfect addition to any meal, whether it’s breakfast, lunch, or dinner! Sweet Buttermilk Cornbread is a moist and fluffy cornbread that is quick to make and complements any main dish. Just be careful—once you set this dish down it'll disappear in seconds! Sweet Buttermilk Cornbread is irresistibly indulgent and flavorful; you’ll want to make it over and over again.
Ingredients
- 1/2 cup unsalted butter melted and cooled slightly, plus more for greasing the skillet or baking dish
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup honey
- 1 cup buttermilk shake before measuring
- 2 large eggs
Directions
- Place the oven rack in the middle position.
- Preheat the oven to 400 degrees F.
- Prepare a 9-inch cast-iron skillet or 9-inch square baking dish by lightly coating it with the butter.
- Place the dish or skillet into the oven to heat up.
- In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, salt, and baking soda.
- Form a well in the center and add the honey, buttermilk, and eggs.
- Stir well to combine.
- Add in the melted butter and stir again to mix thoroughly.
- Remove the hot pan or dish from the oven carefully.
- Pour the batter into the hot skillet or dish.
- Bake until the cornbread starts to brown on the top and a toothpick inserted in the center comes out clean, about 20-23 minutes.
- Let cool for 10 minutes, then slice and serve.
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