Southern Dish Often Made with Buttermilk and Cornmeal
There is a ton of different ways to make this Southern dish often made with buttermilk and cornmeal! We love them as cornmeal muffins too.
Servings: 12
Equipment
- 1 8x8 pan pie pan or cast iron pan
- 2 bowls
Ingredients
- 1 c all purpose flour
- 1 c cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 1/2-1/3 c brown sugar more for a bit sweeter
- 1 c buttermilk
- 2 eggs
- 1/4 c honey
- 1/2 c butter melted and cooled
Instructions
- Preheat oven to 400 degrees F. In a bowl melt your butter and then set aside so it can cool while you prep other ingredients.
- In a bowl mix all dry ingredients together. Once oven is preheated, spray inside of your pan with olive oil or rub with melted butter and put into oven to heat up.
- Into the dry mixture add your eggs, buttermilk and honey. ONLY mix until incorporated, no more. Then gently fold in your cooled melted butter.
- Pull out the pan out of your oven and pour in your cornbread batter. Set back in and bake for 18-20 minutes or just until toothpick in center comes out with moist crumbs attached, but not wet batter. You do not want to overbake this, you want it to be super moist.
- Remove from oven and set on cooling rack. To add more savory or sweet flavor + even more tenderness you can drizzle a bit of honey over the top to seep in or drizzle 1 tbsp melted butter over the top.
- Slice and serve. Flavors are more accentuated once bread cools.
- ** For muffins, use paper liners, no need to heat the pan, and bake for 16-18 minutes or until middle springs back when touched gently. Remove from pan and set them on cooling rack.
Nutrition
Serving: 1oz | Calories: 225kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 144mg | Potassium: 139mg | Fiber: 2g | Sugar: 13g | Vitamin A: 309IU | Vitamin C: 0.03mg | Calcium: 52mg | Iron: 1mg