Cornbread
This buttermilk cornbread is tender, flavorful and sweetened with a little bit of honey. The perfect side dish for chilies and stews.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: American
Servings: 9
- 1 cup cornmeal
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter melted
- 1/3 cup light brown sugar
- 1/4 cup honey
- 1 large egg
- 1¼ cup buttermilk*
Preheat oven to 400℉ degrees. Spray 8x8 square non stick baking dish with baking spray. Set aside.
In a large mixing bowl combine the cornmeal, all purpose flour, salt, baking powder, and baking soda. Whisk together.
In a medium size mixing bowl add the melted butter (should be melted but cooled to room temperature, don’t use while still hot). Whisk with the light brown sugar until combined.
Pour in the honey and whisk together.
Whisk in the egg. And whisk while pouring in the buttermilk, until completely combined.
Pour the wet ingredients into the dry and stir together.
Pour the cornbread mixture into the baking dish.
Bake for 20-25 minutes until completely baked in the center. Test by using a toothpick, it should come out clean once completely baked.
*If you don't have buttermilk on hand you can measure out 1 scant cup of milk (meaning 1 cup minus 1 tablespoon) stir in 1 tablespoon vinegar or lemon juice. Let sit for a couple minutes and use as buttermilk.
Storage:
- Room Temperature: Wrap in foil, plastic wrap, or place in a sealed container for 1-2 days.
- Refrigerator: Store in a sealed container for 5-7 days.
- Freezer: Store baked cornbread in a sealed freezer safe container or bag for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Wrap in foil and bake in the oven at 350 degrees for 10 minutes or until warmed.
Serving: 1 | Calories: 294kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Cholesterol: 48mg | Fiber: 1g