Honey Buttermilk Cornbread

"I wanted to make corn bread but didn't have sugar or milk. I did have buttermilk and honey. They seemed to work well. I guessed at how much honey would be needed and it seemed about right, not too sweet."
 
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Ready In:
35mins
Ingredients:
8
Serves:
12
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ingredients

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directions

  • Preheat oven to 425 degrees F. and grease a 8 inch square baking pan.
  • Sift the cornmeal, flour, baking powder and salt together.
  • In a seperate bowl mix the egg, buttermilk oil and honey.
  • Add the egg mixture to the dry ingredients.
  • Beat until smooth.
  • Pour into pan.
  • Bake 20 minutes edges may start to brown a little.

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Reviews

  1. warning: this is not a good "quick" cornbread recipe! mine came out dense and flavorless.
     
  2. Quick and easy. Not too sweet, yet very moist.
     
  3. Very good recipe with simple ingredients. I used bob's red mill medium grind cornmeal and the texture was just slightly gritty, as I prefer (cornbread instead of corn cake). I cooked it an extra 2 minutes and it was still very moist. My husband raved about it and called it 'the best cornbread recipe on the internet'. Worthy of a traditional new year's day meal.
     
  4. This is so good!! It's soft and moist (almost cake-like), and sweetened just perfectly. I scaled the recipe to six servings, then baked the cornbread in a 4" x 8" loaf pan; and my DH and I ate it all at one meal! We'll definitely be having this again. Thanks for posting, Chef 392928! (Made for the Spain and Portugal February 2012 Honey Tag.)
     
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