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Easy 30-Minute Buttermilk Cornbread

Easy 30-Minute Buttermilk Cornbread

This Homemade Buttermilk Cornbread is the perfect side dish for soups, chili, ribs, or a hearty stew.
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 9 Servings
Calories: 291kcal
Author: Kathy

Ingredients

  • ¾ cup cornmeal, or polenta
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • ¾ cup (12 tbsp) unsalted butter, melted
  • 3 tbsp honey

Instructions

  • Preheat the oven to 375°F. Place a 10-inch cast iron skillet in the oven. Make sure it’s ovenproof.
  • In a large mixing bowl, whisk together the dry ingredients: cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Add the eggs, buttermilk, cooled melted butter, and honey. Whisk together until all the ingredients are incorporated. Don’t overmix the batter.
  • Carefully remove the cast iron skillet from the oven. Grease with butter or non-stick cooking spray. Pour the batter in and spread evenly.
  • Bake in the preheated oven for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Some ovens are better calibrated than others, so use the toothpick method as well. Remove from the oven and let cool for 5-10 minutes. Then, slice and serve warm with honey, butter, or jam. Enjoy!

Nutrition

Calories: 291kcal | Carbohydrates: 31.4g | Protein: 4.8g | Fat: 17.1g | Saturated Fat: 10.1g | Cholesterol: 10mg | Sodium: 186mg | Potassium: 160mg | Fiber: 1.1g | Sugar: 12.8g | Calcium: 65mg | Iron: 1mg