Buttermilk Cornbread

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This is buttermilk cornbread is perfectly sweet from honey and has the perfect soft and tender texture. It's absolutely amazing with a bowl of chili!

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 124kcal

Ingredients

1/3 cup honey
2 large eggs
1/3 cup vegetable oil
1 cup buttermilk
1 cup all-purpose flour (spooned and leveled)
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Butter and honey for serving, optional

Instructions

Preheat oven to 400F. Line an 9-inch square baking dish with parchment paper and set aside.
In a large bowl, whisk honey, eggs, vegetable oil, and buttermilk until smooth. In a separate medium bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Fold flour mixture into liquid until batter is just combined.
Spread batter evenly into prepared pan. Bake cornbread at 400F 20-25 minutes until golden-brown and a toothpick comes out clean.
Cool cornbread slightly on a wire cooling rack before cutting into squares. Serve cornbread warm with butter and honey if desired. Enjoy!

Notes

Storing Instructions

Store cornbread in an airtight container at room temperature up to 4 days. Cornbread may also be frozen up to 2 months.

Nutrition