Buttermilk Cornbread

A sweet, tender buttermilk cornbread that’s quick and easy to make. Baked to a perfect golden brown and topped with honey butter, it's the ideal side dish for any hearty meal.

Ingredients

1 cup butter melted
1 1/3 cup granulated sugar
4 large eggs
2 cups buttermilk
1 teaspoon baking soda
2 cups cornmeal
2 cups all-purpose flour
1 teaspoon salt

Instructions

Preheat the Oven: Preheat oven to 375°F (190°C). Grease a 9x13-inch pan.
Prepare the Batter: Melt the butter and combine it with the sugar. Add the eggs and mix until well blended. Stir in buttermilk, baking soda, and salt. Mix in the cornmeal and flour until just combined, making sure to leave a few lumps.
Bake: Pour the batter into the prepared pan. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Serve: Top with honey butter while warm for an extra special touch.

Notes

Texture Tip: For extra fluffiness, use room temperature buttermilk.
Storage: Once cooled, store cornbread in an airtight container. It will last up to 3 days at room temperature or up to a week in the fridge.
Freezing: This cornbread can be frozen for up to 3 months. Simply wrap in plastic wrap or foil, then place in an airtight container before freezing.