Honey Buttermilk Cornbread
Delicious homemade cornbread recipe made with honey instead of sugar and buttermilk. This excellent recipe is light and fluffy.
Ingredients
- 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 large eggs beaten
Instructions
- 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.
Notes
NOTE: I made my own buttermilk by using 1 ¼ cups regular milk and adding 3 tbsp. white vinegar. Allow the milk to sour for about 5 minutes and then combine with all the other ingredients.
NOTE: You can also melt the coconut oil before adding to the batter.
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