This is, hands down, the best buttermilk honey cornbread recipe! Sweetened solely with honey, absolutely no sugar in this recipe. It’s fluffy, moist and you can’t stop at just one piece. A bit savory, a bit sweet, it’s the perfect cornbread to serve next to your favorite family dinners.
This isn’t your grandmother’s cornbread, all dry and crumbly, chugging down an entire cup of water after each bite. Oh no, no, no! This buttermilk honey cornbread is extra soft and fluffy. It puffs right up in the oven and melts in your mouth.
I have always loved putting honey on my cornbread. A pat of butter and a big drizzle of honey from the local farmers market all over a hot piece of cornbread, straight out of the oven.
So why not put honey in the cornbread! Instead of sweetening the cornbread with sugar, I use honey. And boy is it good!
Honey for the sweetness and buttermilk for the liquid. Cornbread with buttermilk is the secret ingredient for how to make a moist cornbread. It has a way of making baked goods super tender. I use it for pancakes and waffles too!
How To Make Homemade Buttermilk Honey Cornbread
This is by far the easiest recipe, ever.
Whisk together melted butter and an egg. It helps if the egg is close to room temperature, everything combines smoothly then. Stir in the buttermilk and honey.
Keep stirring until the honey is completely dissolved.
Sift the dry ingredients over your bowl of wet ingredients and mix it in. Fill up an 8×8 baking pan, lined with parchment paper. Bake for 25-30 minutes. I find that 28 minutes is the perfect amount of time for my oven.
Let it cool in the pan for a few minutes then transfer to a wire rack. It really helps to have the parchment paper so you can pull the cornbread out of the pan easily.
If you don’t have any buttermilk you can add 1 tbsp of lemon juice or vinegar to 1 cup of milk. Let it sit for 10 minutes and then use it.
Use a toothpick. Insert the toothpick in to the very center of the corn bread, if it comes out clean (nothing gooey on it) then the cornbread is done.
I haven’t tested this recipe out in a skillet yet.
Yes! Mix it in with everything else. I wouldn’t do a ton of cheese but 1/2 cup would be good.
Corn meal is naturally gluten free, however some manufacturers also produce wheat products. To be 100% sure your cornbread will be gluten free, you need to select a gluten free cornmeal and use gluten free flour.
Yes. Transfer the cornbread to the fridge to thaw, then place in the oven to reheat. For optimum taste you should use frozen cornbread within 3 months of freezing. Wrap it tightly with plastic wrap and then within a freezer ziploc bag.
- 6 tbsp butter, melted
- 1/2 c milk
- 1/2 c buttermilk
- 2 eggs
- 1/4 c honey
- 1 c corn meal
- 1 c flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- Preheat oven to 350
- In a bowl whisk together the melted butter and egg
- Stir in the honey, milk and buttermilk, stirring until the honey dissolves
- Sift together the corn meal, flour, baking soda, baking powder and salt
- Stir the dry ingredients in to the wet ingredients until just combined
- Let the batter rest in the bowl for 5-10 minutes
- Line an 8” baking pan with parchment paper and pour in the cornbread batter
- Bake 25-28 minutes, or until a toothpick comes out clean
- Remove from the oven and serve
Check your cornbread at 25 minutes, since all ovens vary this could be done at 25 minutes for some and 30 minutes for others
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 280mgCarbohydrates: 17gFiber: 1gSugar: 5gProtein: 3g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.