Moist Buttermilk Cornbread with Honey
This cornbread is soft and tender inside with crisp golden edges, thanks to melted butter and buttermilk. Brown sugar and honey give it a gentle sweetness that pairs well with savory dishes. Serve it warm with chili, soup, barbecue or simply with butter and jam.
Preparation Steps
Heat the oven to 400°F (200°C). Grease a 9-inch (23 cm) square baking pan and dust it lightly with flour.
Whisk the cornmeal, flour, baking powder, baking soda and salt together in a large bowl.
In a medium bowl, whisk the melted butter, brown sugar and honey until smooth and thick. Whisk in the egg, then the buttermilk.
Pour the wet mixture into the dry ingredients and stir gently just until no dry streaks remain. A few lumps are fine; overmixing makes the cornbread tough.
Pour the batter into the pan and spread it evenly.
Bake for about 20 minutes, until the top is golden, the edges are crisp and a toothpick inserted in the center comes out clean.
Let it cool in the pan for 10 minutes before cutting into squares. Serve warm with butter, honey or jam.
Tips & Variations
- Bringing the egg and buttermilk to room temperature keeps the melted butter from clumping when everything is mixed.
- For a savory version, stir in 1/2 cup shredded cheddar and a chopped jalapeño, or bake it in a preheated buttered cast-iron skillet for extra-crisp edges.
- Wrap leftovers and keep at room temperature for 2 days or in the fridge for up to 4 days; warm briefly before serving.
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