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.
Serves:
Ingredients
- ½cupunsalted butter,melted and cooled slightly
- 1cupall-purpose flour
- 1cupyellow cornmeal,or polenta
- ¼cupbrown sugar,or white granulated sugar
- 1tspbaking powder,optional, for a fluffier cornbread
- ½tspbaking soda
- ¼tspsalt
- 1cupbuttermilk,shake before measuring
- ¼cuphoney
- 2eggs,large
Instructions
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Preheat the oven to 400 degrees F and position a rack in the middle.
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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.
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In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
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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.
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Carefully remove the ‘hot’ pan or dish from the oven and pour the batter into the hot skillet or dish.
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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.
Nutrition
- 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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