INGREDIENTS

8 tbsp. (1 stick) unsalted butter, melted

  • ½ c. granulated sugar

  • ¼ c. honey

  • 2 eggs, room temperature

  • 1 c. buttermilk, room temperature

  • 1 c. all-purpose flour

  • 1 c. cornmeal

  • ½ tsp. salt

  • ½ tsp. baking soda

  • ½ tbsp. unsalted butter, melted (for brushing)

Buttermilk Cornbread

Prep Time	10 minutes
 Cook Time	30 minutes
 Passive Time	40 minutes

Servings

This really is the best buttermilk cornbread! It's moist, tender and sweet. No matter how you slice it, it's always devoured within minutes!

INSTRUCTIONS

Preheat oven to 375 degrees. Spray or lightly butter an 8x8 inch glass or metal baking pan, set aside.

  1. In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.

  2. In a medium mixing bowl whisk together the flour, cornmeal, salt and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until only a few lumps remain. Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer. Allow the batter to sit for 3 minutes before placing in the oven to bake.

  3. Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean. You may need to place a piece of foil over the top at the 20 minute mark to prevent over-browning. Remove from the oven, brush the top with butter and allow to cool for 5-10 minutes before slicing and serving.