Honey Buttermilk Cornbread
Honey Buttermilk Cornbread is really special. I love cornbread especially if it’s a little on the sweet side (most Texans don’t do sugar in their cornbread, but I love it! Ah, yes, I know I’m NOT a true Texan, just a transplant), however, I’ve been trying to stay away from sugar so I decided to try a buttermilk cornbread recipe with honey instead of sugar and see what happened. I thought it turned out wonderfully even though honey is not as sweet as regular sugar. It was still plenty sweet enough.
Follow Me On Instagram!
This particular cornbread recipe is very light and fluffy, not dense or heavy. Honey Buttermilk Cornbread is a “from scratch” recipe that is quick and easy to mix up too. I had it ready in no time for a Saturday breakfast! Uh, Saturday lunch . . . Saturday dinner. Yes, it was quite good and it was finished it off quite quickly in our house.
I love different kinds of cornbread whether made with sweet potatoes or broccoli, bacon and cheddar cheese, or adding creamed corn. My Broccoli Bread recipe one of my favorites, but I prefer that for dinner rather than breakfast. This Honey Buttermilk Cornbread is a healthier version of cornbread with more wholesome ingredients than many cornbread recipes.
If you’re looking for a great cornbread recipe, go ahead and give this one a try. If you’re not worried about sugar in your diet, then by all means use sugar. For those of you who are trying to eliminate as much sugar as possible then try this recipe with honey instead. It is still excellent made that way.
This recipe fills one large 10-inch cast iron skillet. I cut it into 8 pieces but you could probably cut the bread into 12 if you are trying to stretch it a little. Make sure you test the cornbread with a toothpick to ensure the cornbread is cooked all the way through.
When I initially posted this recipe in June 2013, I was still using my iPhone for a camera because I wasn’t very adept at using my Canon. I had whipped it up on a Saturday morning because I was having huge cravings for cornbread! I recently remade several batches of this recipe (January 2016) for a New Member’s Luncheon at our church and served it with my Vegan Roasted Tomato Basil Vegetable Soup, Cherry Surprise and Pineapple Sheet Cake. Everything was delicious and this gluten free cornbread was snapped up really fast. I made 2 batches in cast iron skillets and one batch in an 8″x12″ baking dish. All of it was delectable and mouthwatering.
Honey Buttermilk Cornbread is a tasty way to make your own “from scratch” cornbread.
I love the ease of baking goodies in cast iron skillets.
Yes, I couldn’t wait to dig into this delicious Honey Buttermilk Cornbread.
Here’s what I did.
I used these ingredients. Coconut oil is in the jar with the blue lid. I made my own buttermilk by adding a couple of tablespoonfuls of white vinegar to the milk and allowed it to sit out on the counter about 5 minutes.
Meanwhile, place cornmeal in a large mixing bowl. Do not use cornmeal mix. It has flour and leavening ingredients already added. Use straight cornmeal. Add gluten free all-purpose flour. Add a tablespoon of aluminum-free baking powder and 3/4 tsp. pink Himalayan sea salt. Stir to combine all dry ingredients. Add honey and eggs.
Add the curdled milk along with the coconut oil.
Whisk ingredients to combine.
Lightly oil your cast iron skillet (I used coconut oil) and pour cornbread mixture into the skillet.
Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. My batch took 30 minutes. Yours may take more or less depending on your oven.
Allow to cool slightly. (I was hungry and didn’t allow mine to cool, that’s why the cutting lines are so jagged!)
Serve up Honey Buttermilk Cornbread with a spatula. Yes, I ate MORE than my fair share of this delicious cornbread! Because this recipe calls for a full tablespoon of baking powder, the cornbread puffs up nicely and is light and fluffy, not dense and heavy like some cornbreads.
I also served Honey Buttermilk Cornbread with a Slow Cooker Chicken and Sweet Potato Soup.
Here’s the recipe.
HONEY BUTTERMILK CORNBREAD
(My own concoction)
Honey Buttermilk Cornbread
Equipment
- 1 cast iron skillet or other baking dish
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 whisk
Ingredients
- 1 cup Wayside Inn Grist Meal whole corn meal or any stone ground cornmeal not cornmeal mix
- 3/4 cup gluten free flour or all-purpose flour
- 1 tbsp. aluminum-free baking powder
- 3/4 tsp. pink Himalayan sea salt
- 2 tbsp. coconut oil or avocado oil
- 1/2 cup honey (or you can use granulated sugar)
- 1 1/4 cups buttermilk I make my own sour milk. (See note below)
- 2 large eggs beaten
Instructions
- Combine gluten free or regular flour, cornmeal, salt, and baking powder in a mixing bowl.
- Whisk in buttermilk, eggs, honey and coconut oil (or avocado oil) until no lumps remain from coconut oil.
- Grease a 10-inch cast iron skillet with coconut oil or butter and pour cornbread mixture into the skillet.
- Bake at 350° for 25-30 minutes or until golden brown and a toothpick inserted in center comes out clean.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1 cup Wayside Inn Grist Meal whole corn meal or any stone ground cornmeal (not cornmeal mix)
- 3/4 cup Pamela’s gluten free pancake and baking mix or unbleached all-purpose flour (bleached flour toughens baked goods)
- 1 tbsp. Rumford aluminum-free baking powder
- 3/4 tsp. pink Himalayan sea salt
- 2 tbsp. coconut oil
- 1/2 cup honey
- 1 1/4 cups buttermilk (I make my own sour milk. See note below)
- 2 eggs, beaten
- Combine gluten free or regular flour, cornmeal, salt, and baking powder.
- Whisk in buttermilk, eggs, honey and coconut oil until no lumps remain from coconut oil.
- Grease a 10-inch cast iron skillet with coconut oil or butter and pour cornbread mixture into the skillet.
- Bake at 350° for 25-30 minutes or until golden brown and a toothpick inserted in center comes out clean.
I loved the taste of this tasty cornbread made with honey.
Honey Buttermilk Cornbread is delicious served as a side to soups and stews like Ham and Lima Bean Soup, or Canadian Cheese Soup.
This is a great cornbread to serve for breakfast, too.
You may also enjoy these delicious recipes!
Honey Buttermilk Cornbread
Equipment
- 1 cast iron skillet or other baking dish
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 whisk
Ingredients
- 1 cup Wayside Inn Grist Meal whole corn meal or any stone ground cornmeal not cornmeal mix
- 3/4 cup gluten free flour or all-purpose flour
- 1 tbsp. aluminum-free baking powder
- 3/4 tsp. pink Himalayan sea salt
- 2 tbsp. coconut oil or avocado oil
- 1/2 cup honey (or you can use granulated sugar)
- 1 1/4 cups buttermilk I make my own sour milk. (See note below)
- 2 large eggs beaten
Instructions
- Combine gluten free or regular flour, cornmeal, salt, and baking powder in a mixing bowl.
- Whisk in buttermilk, eggs, honey and coconut oil (or avocado oil) until no lumps remain from coconut oil.
- Grease a 10-inch cast iron skillet with coconut oil or butter and pour cornbread mixture into the skillet.
- Bake at 350° for 25-30 minutes or until golden brown and a toothpick inserted in center comes out clean.
18 Comments
Cornbread Recipes – Can't Stay Out of the Kitchen
June 2, 2020 at 7:44 am
[…] Honey Buttermilk Cornbread […]
Holiday Breakfast and Brunch Ideas – Can't Stay Out of the Kitchen
February 20, 2016 at 4:59 pm
[…] Honey Buttermilk Cornbread […]
Jalapeno Cheddar Honey Cornbread – Can't Stay Out of the Kitchen
October 29, 2015 at 10:55 am
[…] cheese, and several others that have Molasses, sweet cornbreads or gluten free. Most of them use buttermilk, although I usually sour my own milk which I did for this […]
Sadie
August 22, 2015 at 10:43 am
Do you substitute honey for sugar in a 1:1 ratio? If so, do you have to adjust anything for the added moisture, or does it work out fine?
Teresa
August 22, 2015 at 3:02 pm
Hi, Sadie. I did substitute honey for sugar in a 1:1 ratio. I didn’t make any other adjustments. I will tell you though, that sugar is definitely sweeter than honey, so if you want a really sweet cornbread and you want to use honey, you may want to increase the honey by about 1/4 cup. Hope that helps.
Boston Market Cornbread – Can't Stay Out Of The Kitchen
February 3, 2015 at 3:44 pm
[…] Cornbread is sweet and tastes much like my Longfellow’s Wayside Inn Corn Muffins and Honey Buttermilk Cornbread, but it is so much quicker and easier to […]
Bacon Jalapeno Cornbread – Can't Stay Out Of The Kitchen
January 28, 2015 at 3:51 pm
[…] Honey Buttermilk Cornbread […]
Cleaning and Seasoning Cast Iron Skillets – Can't Stay Out Of The Kitchen
January 23, 2015 at 7:41 pm
[…] how to season them properly cast iron can work really well for you. I love baking in it, especially cornbread. I fry Fried Potatoes in cast iron skillets several times a week! I also have a Chicken Parmesan […]
Gluten Free Honey Cornbread – Can't Stay Out Of The Kitchen
October 13, 2014 at 7:29 am
[…] now you probably get that I LOVE cornbread! Give me cornbread with honey, give me cornbread with broccoli, give me cornbread with chilies or jalapenos, give me cornbread […]
Molasses Cornbread – Can't Stay Out Of The Kitchen
September 3, 2014 at 9:45 am
[…] chilies, I like it sweet, I like it Boston Market-style, I like it with broccoli and I like it with honey. Molasses Cornbread has a really different taste than all of my other cornbread recipes, and it […]
65 Fabulous Holiday Breakfasts – Can't Stay Out Of The Kitchen
November 5, 2013 at 9:51 pm
[…] Honey Buttermilk Cornbread […]
Chocolate Chip Banana Skillet Bread – Can't Stay Out Of The Kitchen
November 3, 2013 at 2:56 pm
[…] though. I used Baker’s Joy cooking spray for this bread, but canola oil to coat my recipe for Honey Buttermilk Cornbread. The Baker’s Joy cooking spray seems to enable the bread to come out of the skillet easier […]
NancyC
June 18, 2013 at 9:31 pm
I love cornbread, and this sounds great with the honey and buttermilk!
Teresa
June 19, 2013 at 4:53 pm
It turned out quite well, I thought! Give it a try sometime!
Anonymous
June 18, 2013 at 6:00 pm
Fabulous! And so inviting….
Teresa
June 19, 2013 at 4:53 pm
Thanks!
dianeroark
June 18, 2013 at 12:45 pm
Teresa, I normally put honey on my cornbread so I know putting honey in the cornbread was a perfect match. It looks great!
Blessings and I hope you are doing well! Diane Roark recipesforourdailybread.com
Teresa
June 19, 2013 at 4:54 pm
Yes, I love adding a honey spread on cornbread too. I thought it turned out very well. Can’t wait to try the Jalapeno and Broccoli, Cheese & Bacon cornbread recipes sometime! They look fantastic!