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Sweet Homemade Buttermilk Cornbread

A cozy and delicious cornbread recipe made with everyday ingredients, featuring a tender crumb and golden edges, perfect for any family meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 slices
Course: Bread, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal Medium grind recommended for the best texture.
  • 2/3 cup granulated sugar Can reduce to 1/2 cup for a less sweet cornbread.
  • 1 tbsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup buttermilk Can substitute with 1 cup milk plus 1 tbsp vinegar or lemon juice.
  • 2 large eggs
  • 1/2 cup unsalted butter, melted Plus 1 tbsp for greasing the pan.
To Serve
  • as desired honey Optional, for an extra touch of sweetness.

Method
 

Preparation
  1. Preheat the oven to 400°F. Grease a 9-inch cast iron skillet or square baking pan with 1 tbsp of butter and place it in the oven to heat while preheating.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly combined.
  3. In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
Baking
  1. Carefully remove the hot skillet from the oven and pour in the batter, spreading it evenly.
  2. Return to the oven and bake for 20 to 25 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
  3. Let the cornbread cool in the pan for about 10 minutes before slicing.

Notes

Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. For freezing, wrap individual slices tightly and freeze for up to 3 months. Reheat in a skillet or microwave.