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Buttermilk Cornbread

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10

Ingredients

  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 teaspoon sugar
  • 2 tablespoons baking powder
  • pinch of salt
  • 2 eggs room temperature
  • 1 stick unsalted butter melted
  • 1¼ cup buttermilk room temperature
  • 1 tablespoon canola oil for skillet
  • 1 tablespoon unsalted butter melted (for glazing)
  • 1 tablespoon honey for glazing

Instructions

  1. Preheat oven to 375°
  2. Grease cast iron skillet with 1 tbsp canola oil, coat well and place in the oven for 5 minutes until hot.
  3. In a large mixing bowl, combine the melted butter and sugar. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.
  4. In a separate mixing bowl, whisk together the flour, cornmeal, salt and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring until only a few lumps remain. Pour the batter into the prepared pan, smoothing the top with the spatula. Allow the batter to sit for 3 minutes before placing it in the oven to bake.
  5. Bake for 25-35 minutes or until the top is golden brown and insert a toothpick into the center to endure that it comes out clean. Remove from the oven, brush the top with butter and honey and allow to cool before serving.