This classic southern buttermilk cornbread recipe can be made with or without buttermilk (see the notes for the easy substitution.) Serve it warm with a drizzle of honey and butter.
PREP TIME 10 minutesminutes
COOK TIME 30 minutesminutes
TOTAL TIME 40 minutesminutes
YIELD 9- 12 servings
Ingredients
8tablespoons(1 stick) salted butter + 1 tablespoon butter for greasing the pan
1/3cupwhite sugar
1/3cupbrown sugar
1tablespoonhoney
1cupbuttermilkor buttermilk substitution in Notes below
2eggs
1/2tspbaking soda
1cupcornmeal
1cupall-purpose flour
1/4tspsalt
Instructions
Preheat the oven to 375°F. Grease an 8 x 8-inch baking dish with 1 tablespoon softened butter. Set aside.
Melt the butter in the microwave on HIGH and pour it into a large mixing bowl. Add the white sugar, brown sugar, and honey to the bowl and whisk until smooth.
Measure the buttermilk and add the baking soda to the cup, stir it in. Pour the mixture into the batter bowl and whisk to combine. This will cool down the butter before you add the eggs.
Crack the eggs into a small bowl or measuring cup to check for shells. Add to the batter bowl and continue to whisk until smooth.
Add the cornmeal, flour, and salt to the mixing bowl and whisk it together until combined.
Pour the batter into the prepared baking pan. Smooth it into each of the 4 corners and level the top. Bake for 30 minutes or until golden brown and the cornbread has pulled away from the edges of the pan.
Serve warm or cool to room temperature.
Recipe Notes
How to Make Cornbread without Buttermilk
If you don't want to make cornbread with buttermilk or you've run out and don't want to turn to the store, just use this easy substitution:Pour 1 cup milk into a measuring cup. Add 1 tablespoon lemon juice or white vinegar and stir. Let sit for 5 minutes and then use in the recipe instead of the buttermilk.