easy homemade buttermilk cornbread
Easy homemade buttermilk cornbread is soft and moist with a hint of sweetness. It pairs well with soups, chili, or as a quick snack.
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Servings: 9 people
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- ¼ cup honey
- ½ cup unsalted butter, melted and cooled slightly
- 1 cup buttermilk
Instructions
- Preheat the oven to 400F. Grease a 9-inch skillet or a 9-inch square baking dish with butter or cooking spray to prevent sticking. Place a greased baking pan in the oven to heat up.
- In a large bowl, combine all-purpose flour, cornmeal, baking powder, baking soda, and salt. Stir well to evenly distribute the dry ingredients.
- Add the eggs, melted butter, buttermilk, brown sugar, and honey. Stir gently until the ingredients are just combined, being careful not to overmix, as this could impact the texture.
- Pour the batter into the hot skillet or baking dish, spreading it evenly with a spatula.
- Place the skillet or baking dish in the preheated oven and bake for 20-23 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for a few minutes before slicing and serving
Notes
- Grease the pan generously with butter or oil to prevent sticking and enhance the flavor of the crust.
- Heating the pan before adding the batter helps create a crispy, golden crust. The hot surface starts cooking the batter immediately, ensuring the edges are perfectly crisp while the inside stays tender and moist.
- Don’t overmix the batter; stir just until the ingredients are combined to avoid tough cornbread.
- Bake until a toothpick comes out clean; overbaking can dry it out.
- Bake on the middle oven rack for even cooking and a perfectly golden top.
- Serve warm for the best texture and flavor, ideally fresh out of the oven.