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Golden honey buttermilk cornbread sticks cooling on a wire rack

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
Cook Time 35 minutes
Cool 15 minutes
Total Time 1 hour
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.

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.