Buttermilk Cornbread


A quick and straightforward dish with delectable results. I immediately brush the top of the cornbread with butter after it comes out of the oven. I sometimes drizzle honey after it comes out of the pan.


  • nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
  • ½ cup white sugar
  • ¼ cup honey
  • 2 large eggs, at room temperature
  • 1 cup buttermilk, at room temperature
  • ½ cup frozen sweet corn, thawed


  • Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with nonstick spray.
  • Mix flour, cornmeal, baking powder, and salt together in a bowl.
  • Mix melted butter, sugar, and honey together in another bowl. Add eggs, one at time, and mix until combined. Stir in buttermilk. Mix in flour mixture, then fold in thawed corn. Pour into the prepared baking dish.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 28 to 35 minutes.


Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also
Back to top button