Easy & Sweet Honey Butter Buttermilk Cornbread
Find out my secret to getting super tender, mildly sweet, and buttery cornbread! You’re going to fall in love with this family recipe! Get your pans ready and let’s start baking!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 pieces
- Category: cornbread, sides, cornbread croutons
- Method: oven
- Cuisine: cornbread, sides, cornbread croutons
Ingredients
- 9 tablespoons butter, unsalted and melted
- 1 cup buttermilk
- 3/4 cup white sugar
- 2 xl eggs. room temperature
- 1 cup AP flour
- 1 cup corn meal, fine crumb
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons honey, divided
Instructions
- Preheat the oven to 350F, and rack in the middle. Spray a 9×9 glass baking pan, and set aside. In a bowl, add the buttermilk and cornmeal. Stir to combine and set aside for 5 minutes.
- In a large bowl whisk together 8 tablespoons of melted butter and sugar. Add in the eggs and 3 tablespoons honey and whisk until combined.
- Whisk together the flour, baking soda, baking powder, and salt in another bowl. Pour the milk/cornmeal mixture into the egg mixture and stir with a large spoon. Once combined, add in the dry mixture and stir just until combined. You don’t want to over-mix it to form gluten. Pour the mixture into the prepared pan and bake for 28-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a cooling rack. While the pan is still hot, pour the remaining 1 tablespoon of melted butter evenly over top. Next, drizzle on the remaining 3 tablespoons of honey and allow to cool for 10 minutes before cutting.
- Store in an airtight container.
Notes
It is totally acceptable to drizzle more honey and or butter on top once it’s done baking. Go with what you like!