Find out my secret to getting super tender, mildly sweet, and buttery cornbread! You’re going to fall in love with this family recipe! Get your pans ready and let’s start baking!
Now before I go any further, this “apparently” is a northern version of cornbread. I’m told that “no self-respecting Southerner sweetens their cornbread“. Okay.. more for me! I’ve made it without the sweetness and it just tastes bland to me. But hey, you do!
Cornbread is Always Welcome
Cornbread is a staple in my house in the winter. It’s the perfect accompaniment to hearty chili, pulled pork, and fried chicken. It makes for amazing stuffing and the best croutons!
TKW Family Love
Love this recipe! I am always looking for a great cornbread recipe and have been given many. Those are good recipes, I won’t deny it, but this recipe is great. My husband ate it quickly!!! He is already asking for more.
When my grandma (and Mom) made cornbread they sweetened it so that’s what I did. I’ve taken their recipes and changed them slightly as even theirs was coarse, not soft and tender. It was delicious but kind of mealy from the cornmeal. That’s a texture I don’t care for. It kind of reminds me of sand.
I want cornbread that is soft, tender, and has that buttery goodness that just melts in your mouth. And that’s exactly what you get with this recipe.
Grab Your Ingredients
This recipe uses basic pantry and fridge ingredients but what makes this super tender and delicious is the way it’s made.
- Dairy – butter, buttermilk, and eggs
- Pantry items – sugar, flour, cornmeal, leavening agents, salt
- Honey
Prep The Cornbread Batter
What makes this different is that you need to wet the cornmeal and then let it soak in. This is what softens it so you don’t get that sandy texture but you get all of that amazing cornbread flavor.
- While the oven is preheating, combine the buttermilk with the cornmeal, mix, and set it aside.
- In another bowl whisk together the dry butter and sugar then add in the eggs and some of the honey to create a batter.
- As in most recipes, whisk together the remaining dry ingredients in another bowl. Combine the wet and dry mixture, pour into a prepared pan and bake.
When it was done I did like my Mom and Grandma did – drizzled both butter and honey on top and let it soak in.
Once it was cool enough I sliced up a few pieces and plated two bowls of chili. As we ate I was rather silent as I honestly had no clue how or if the cornbread would turn out. Mr. Fantabulous put a little more butter on his and took a big bite. I swear I held my breath.
He was watching TV and often doesn’t pay attention to how stuff tastes. It takes a lot for him to stop and really think about what he’s eating. He did that with this cornbread.
His eyes went from the TV to look at his cornbread and then at me. He swallowed and said, “Honey… is this the boxed stuff???” I kind of did that doe-eyed Bambi look and said: “Why honey?” He said “Man I don’t ever remember Mom’s being this good. What did you add? It’s incredible!”
My Family’s Recipe – Perfected
I just smiled and then took my bite of the cornbread. OMG, I DID IT! I replicated my family’s recipe but in a better way. It wasn’t grainy or mealy but rather so soft and tender. And that honey butter… OMG! I said “No honey, it’s my family’s recipe. I finally nailed it.
You know me, I don’t do boxed stuff.” And as soon as I said that I grabbed my notepad (I always have a notepad in the kitchen when I cook) and started to write down everything that went into that recipe and in what order. Then I realized the secret to making this so tender and not mealy…
If you soak the cornmeal in the buttermilk first, it makes it so tender and removes the ‘grit’!
PrintEasy & Sweet Honey Butter Buttermilk Cornbread
Find out my secret to getting super tender, mildly sweet, and buttery cornbread! You’re going to fall in love with this family recipe! Get your pans ready and let’s start baking!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 pieces
- Category: cornbread, cornbread croutons, sides
- Method: oven
- Cuisine: cornbread, cornbread croutons, sides
Ingredients
- 9 tablespoons butter, unsalted and melted
- 1 cup buttermilk
- 3/4 cup white sugar
- 2 xl eggs. room temperature
- 1 cup AP flour
- 1 cup corn meal, fine crumb
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons honey, divided
Instructions
- Preheat the oven to 350F, and rack in the middle. Spray a 9×9 glass baking pan, and set aside. In a bowl, add the buttermilk and cornmeal. Stir to combine and set aside for 5 minutes.
- In a large bowl whisk together 8 tablespoons of melted butter and sugar. Add in the eggs and 3 tablespoons honey and whisk until combined.
- Whisk together the flour, baking soda, baking powder, and salt in another bowl. Pour the milk/cornmeal mixture into the egg mixture and stir with a large spoon. Once combined, add in the dry mixture and stir just until combined. You don’t want to over-mix it to form gluten. Pour the mixture into the prepared pan and bake for 28-35 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a cooling rack. While the pan is still hot, pour the remaining 1 tablespoon of melted butter evenly over top. Next, drizzle on the remaining 3 tablespoons of honey and allow to cool for 10 minutes before cutting.
- Store in an airtight container.
Notes
It is totally acceptable to drizzle more honey and or butter on top once it’s done baking. Go with what you like!
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