Honey Buttermilk Cornbread

One bowl wet, one bowl dry, into a cornbread iron. My wife gave it a 7.

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Honey buttermilk cornbread from Cook’s Illustrated. The main trick is whisking the honey into the buttermilk, eggs, and melted butter until there are no streaks before it goes into the dry ingredients. The recipe calls for an 8-inch square pan; I baked it in a greased cornbread iron at 375°F for 30–35 minutes, until a toothpick came out clean. My honest rating is 6/10, and my wife gave it a 7.

Honey Buttermilk Cornbread

Sweet honey buttermilk cornbread from Cook’s Illustrated, baked in a cornbread iron (or an 8-inch square pan).

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Cool 15 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 420

Ingredients Method Video Notes

Ingredients

  

• 1 cup buttermilk
• 2/3 cup honey
• 2 large eggs
• 4 tbsp unsalted butter melted
• 1 1/4 cups all-purpose flour 6 1/4 oz
• 1 cup cornmeal 5 oz
• 1 tsp table salt
• 1 tsp baking powder
• 1/4 tsp baking soda

Method

 

1. Heat the oven to 375°F with a rack in the middle. Grease a cornbread iron (or an 8-inch square pan).
2. Whisk the buttermilk, honey, eggs, and melted butter until there are no honey streaks.
3. In a large bowl, whisk the flour, cornmeal, salt, baking powder, and baking soda.
4. Whisk the wet into the dry until combined. Pour into the iron.
5. Bake 30–35 minutes, until golden and a toothpick comes out clean.
6. Cool 5 minutes in the iron, then 15–20 minutes on a wire rack. Serve.

Video

Notes

Any honey works except very strong ones like buckwheat. I used a cornbread iron instead of the 8-inch square pan. Next time: let the melted butter cool before whisking it in with the eggs.