How To Make Easy Buttermilk Cornbread
This buttermilk cornbread recipe is finished in half an hour. It’s soft and fluffy in the middle, buttery and crispy on the sides.
Preheat the oven to 400 degrees F 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 the skillet/dish into the oven to heat up.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
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.
Carefully remove the ‘hot’ pan or dish from the oven and pour the batter into the hot skillet or dish.
Bake for about 20 to 23 minutes or until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean. Allow to cool for about 10 minutes before slicing and serving.
- Calories: 205.70kcal
- Fat: 8.86g
- Saturated Fat: 5.24g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.36g
- Polyunsaturated Fat: 0.58g
- Carbohydrates: 28.25g
- Fiber: 0.81g
- Sugar: 9.98g
- Protein: 3.69g
- Cholesterol: 47.81mg
- Sodium: 165.57mg
- Calcium: 63.10mg
- Potassium: 80.43mg
- Iron: 1.29mg
- Vitamin A: 80.46µg
- Vitamin C: 0.24mg
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