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.
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)
- 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.
This is a great cornbread to serve for breakfast, too.