Buttermilk Honey Cornbread

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Easy buttermilk cornbread recipe sweetened with honey!

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 365kcal

Preheat the oven to 400oF. Butter a 9-inch round pan, square pan, or cast iron skillet.
In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.
In a second large mixing bowl, whisk together the sugar, eggs, butter, buttermilk, and honey.
In the second bowl, make a well in the dry ingredients. Pour in the wet mixture. Stir just until combined. Do NOT overmix!
Pour the batter into the pan. Bake on center rack for 45-50 minutes (If baking in a cast iron, I found mine took about 5 minutes less) until golden brown and toothpick inserted comes out clean. Remove from oven allow pan to cool on a cooling rack.

Storage: Be sure to allow the cornbread to cool completely. Then wrap any leftovers and store at room temperature. It will keep for 2 days. Or you can store it wrapped up in the fridge for up to 1 week. Or freeze it! Wrap it up well. I like to wrap it in plastic wrap, then place in a plastic bag. And then freeze for up to 3 months. When ready to eat, unwrap and thaw at room temperature.
Reducing The Sugar: I grew up eating sweet honey cornbread. And I've seen many recipes use a lot less (not all! some use more) so if you like yours a little less sweet then you can try reducing the amount of sugar.
Buttermilk substitution: Add 1 1/2 tablespoons to a liquid measuring cup. Pour in your milk to the 1 1/2 cup line. Stir and wait 10 minutes before using.
Can I Bake These Into Muffins?- I haven't baked these into cornbread muffins, but you certainly can. I would recommend baking these for about 18-20 minutes. Set your timer for a few minutes early to check on them and be safe.