Go Back
–+ servings

Buttermilk Cornbread

Teresa Ambra
This classic cornbread is moistened with buttermilk and sweetened with brown sugar and a touch of honey. Great served with your favorite chili or soup.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine Southern
Servings 16
Calories 138 kcal

Ingredients
  

  • 1 cup Wayside Inn stone-ground cornmeal or other stone-ground cornmeal
  • 1 cup UNBLEACHED flour bleached flour toughens baked goods
  • 1 tsp. baking powder aluminum free preferred
  • 1/2 tsp. baking soda
  • 1/8 tsp. sea salt
  • 1/2 cup unsalted butter melted and cooled slightly (1 stick)
  • 1/3 cup brown sugar packed
  • 2 tbsp. honey
  • 1 large egg
  • 1 cup buttermilk or soured milk

Instructions
 

  • Preheat oven to 400°F.
  • Grease and flour an 8x12” glass baking dish. Set aside.
  • Whisk the cornmeal, flour, baking powder, baking soda and salt in a large mixing bowl. Set aside.
  • In a medium bowl, whisk the cooled melted butter, brown sugar, and honey together.
  • Add egg and buttermilk.
  • Pour the dry ingredients into the wet ingredients and whisk until just combined.
  • Avoid overmixing.
  • Pour batter into prepared baking dish.
  • Bake for 20 minutes or until golden brown on top and a toothpick inserted in center comes out clean.

Notes

NOTE: To sour milk: measure 1 cup milk in a measuring cup. Add 2 tbsp. white vinegar or lemon juice. Allow to sit on counter for about 5 minutes until milk curdles. Add as instructed above.
Recipe adapted from Sally's Baking Addiction.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 138kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 27mgSodium: 108mgPotassium: 40mgFiber: 1gSugar: 7gVitamin A: 200IUVitamin C: 0.2mgCalcium: 40mgIron: 0.4mg
Keyword bread, corn, cornbread
Tried this recipe?Let us know how it was!