Moist and Sweet Buttermilk Cornbread
This is going to be a short post today as I’m feeling under the weather, and as today seems to be just made for napping. For my third and last post for the week I’m sharing with you a sweet and heavenly buttermilk cornbread recipe that graced my meals three times this week- twice with my Late Summer Zucchini Corn Soup, and once all slathered up with a chorizo sausage gravy, which I must remember to share with you sometime. This cornbread is begging to complement all of your soups this fall/winter.
Do you ever quest for “the perfect” recipe for a particular food? I do, for the following: pizza dough, chocolate chip cookies, brownies, pancakes, and (until now) cornbread. I’ve tried a respectable number of cornbread recipes over the years, and nothing quite fit the bill for me. Cornbread, though unassuming, is polarized into two competing ideological positions. Some will have it moist and sweet, while others are appalled if it’s not crumbly and savory. And then there’s the issue of corn chunks, which to some, are fightin’ words. These factors make the quest for the perfect cornbread recipe a long one, and I’m so glad that my cornbread quest has come to a fluffy and honey-kissed end.
This particular cornbread lands firmly and proudly in the moist and sweet quadrant. So, if that’s your bag, then come with me, friend. You’re going to like it here. This recipe is entirely by Natalie over at Life Made Simple, by the way. The next time I make it, if I’m lucky enough to have any left over, I think I’d like to give cornbread french toast a try.
Happy weekend, all!
- 8 T. (1 stick) butter, melted
- ½ c. sugar
- ¼ c. honey
- 2 eggs, room temperature
- 1 c. buttermilk, room temperature
- 1 c. flour
- 1 c. cornmeal
- ½ t. salt
- ½ t. baking soda
- ½ T. unsalted butter, melted (for brushing)
- Preheat oven to 375 degrees. Spray or lightly butter an 8x8" inch glass or metal baking pan, set aside.
- In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.
- In a medium mixing bowl whisk together the flour, cornmeal, salt and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until only a few lumps remain.
- Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer.
- Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean. You may need to place a piece of foil over the top at the 20 minute mark to prevent over-browning.
- Remove from the oven, brush the top with butter and allow to cool for 5-10 minutes before slicing and serving.