Description
This golden, tender cornbread combines honey sweetness with buttery richness, creating the perfect side dish for your Juneteenth celebration in just 30 minutes.
Ingredients
Scale
- 1½ cups cornmeal (yellow or white)
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 large egg, room temperature
- ¼ cup butter, divided
- 2 cups buttermilk
- ¼ cup honey, divided
Instructions
- Preheat your oven to 425°F. Lightly oil your cast iron skillet or baking dish.
- Combine cornmeal, flour, baking powder, sugar, and salt in a large mixing bowl. Whisk together thoroughly.
- Melt 2 tablespoons of butter. Add to the dry mixture and stir until combined.
- Crack the egg into a separate bowl. Add buttermilk and 2 tablespoons honey. Mix thoroughly.
- Pour wet ingredients into dry ingredients. Stir just until combined – don’t overmix.
- Pour batter into prepared skillet, spreading evenly to the edges.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Remove from oven. Immediately spread remaining butter and honey over the hot cornbread.
Notes
- Room temperature ingredients mix better – take your egg and buttermilk out 30 minutes before baking
- Don’t have buttermilk? Mix 2 cups regular milk with 2 tablespoons vinegar and let sit 5 minutes
- Preheat your cast iron skillet in the oven for extra crispy edges
- Let the cornbread rest 5 minutes before cutting to allow the honey butter to soak in properly
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern/Soul Food
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 245
- Sugar: 12g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: honey butter cornbread recipe, Southern cornbread, buttermilk cornbread, sweet cornbread recipe, cast iron cornbread, Juneteenth recipes, African American cuisine, soul food cornbread