This cornbread recipe is so simple yet delicious. It’s like biting into a sweet and moist yellow cloud. You can eat it plain or serve it with stews, soups, salads or use it as stuffing. Cornbread is one of those versatile side dishes that can be used with many meals. Made with the Southern goodness of buttermilk this recipe is sure to be a crowd pleaser – however you use it.
It is believed that Native Americans first started eating a type of cornbread by using ground corn (maize) for many years before Europeans first came to America. For this reason Cornbread is considered to be a “cornerstone” of Southern United States. This is because in a similar way to the Native Americans, Cornmeal is produced by grinding dry corn grains to make cornmeal.
So when you make this recipe just remember American history is behind you. This is a proven staple that has withstood the test of time across Native and European generations. Try it and enjoy the recipe 🙂
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Cook time:
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Serves: 4
- ½ cup unsalted butter, melted
- ½ cup sugar
- 1 tablespoon honey
- 2 eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ teaspoon salt
- Preheat oven to 375 degrees. Lightly grease an 8 inch square pan.
- In a bowl, combine the melted butter, sugar and honey. Add the eggs one at a time, mixing until smooth, then add the buttermilk and mix.
- In another bowl combine the dry ingredients (flour, cornmeal, salt and baking soda ). Then start gradually adding the dry ingredients to the liquid ones , whisking until just smooth.
- Pour batter into the prepare square pan.
- Bake in the preheated oven for 20-35 minutes or until the top is golden brown and the toothpick inserted in the center comes out clean.
