Easy Buttermilk Cornbread Recipe

Name: Easy Buttermilk Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 cup unsalted butter, melted and cooled slightly; 1 cup all-purpose flour; 1 cup yellow cornmeal (or polenta); 1/4 cup brown sugar (or white granulated sugar); 1 teaspoon baking powder (optional -- yields a fluffier cornbread); 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk, shake before measuring; 1/4 cup honey; 2 large eggs

Servings: persons

1/2 cup unsalted butter, melted and cooled slightly
1 cup all-purpose flour
1 cup yellow cornmeal (or polenta)
1/4 cup brown sugar (or white granulated sugar)
1 teaspoon baking powder (optional -- yields a fluffier cornbread)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk, shake before measuring
1/4 cup honey
2 large eggs

1
Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up.
2
(Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.).
3
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
4
Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
5
Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
6
Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup unsalted butter, melted and cooled slightly, 1 cup all-purpose flour, 1 cup yellow cornmeal (or polenta), 1/4 cup brown sugar (or white granulated sugar), and more.

Yes, Easy Buttermilk Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easy Buttermilk Cornbread

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