Buttermilk Cornbread Recipe

This Moist Buttermilk Cornbread is so delicious and fluffy, you are going to want it with every meal. This is the perfect side dish for the holidays.

Course Appetizer, bread, Side Dish

Cuisine American

Prep Time 8

Cook Time 30

Total Time 38

Servings

Calories 349kcal

Author Dina

In a large bowl, add 1 1/3 cup all-purpose flour, 1 1/3 cup cornmeal, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/2 teaspoon baking powder, and 1/4 cup granulated sugar. Mix all the dry ingredients using a whisk, then set it aside.
In a separate bowl, add 3 large eggs, 1/4 cup honey, 1/2 cup unsalted melted butter, and 1 3/4 cup buttermilk. Use a whisk to combine the wet ingredients.
Now pour the wet ingredients into the dry ingredients and mix with a whisk just until combined. Be careful not to over-mix.
Line an 8x8 inch square pan with parchment paper and coat with nonstick spray.
Pour the cornbread batter into the pan and bake at 390 degrees Fahrenheit for 30 minutes or until a toothpick comes out clean after inserting it into the middle of the baked cornbread.
To serve homemade cornbread, cut it into blocks. You can add a slice of salted butter and a drizzle of honey on top if you want.

Don't overmix the batter- To avoid your cornbread becoming tough, make sure to only whisk the wet and dry ingredients enough to combine them.
Get out the clumps in the dry ingredients- Whisk until all the dry ingredients are mixed and there are no clumps that will affect how moist and fluffy it is later.
Don't forget the baking powder- This ingredient is the one that is giving your buttermilk cornbread its height. It makes it nice and fluffy, rather than heavy and dense.
Buttermilk is what makes it moist- Regular milk just won't have the same effect as buttermilk in making your cornbread amazingly moist, so try not to substitute it.