Description
This moist, tender cornbread strikes the perfect balance between sweet and savory. Brown sugar and honey deepen the flavor while buttermilk brings the classic tang. With a golden crust and soft crumb, it’s perfect alongside chili, soups, or eaten warm with butter. This double batch is made for gatherings, meal prep, or slicing and freezing for later. Want to level it up? Try a few bold twists like cheese, jalapeño, or herbs.
Ingredients
2 cups (240g) cornmeal
2 cups (250g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (230g) butter, melted and slightly cooled
1/2 cup (100g) packed light brown sugar
1/4 cup (84g) honey
2 large eggs
2 cups (16 oz) buttermilk
Optional Twists
1 cup shredded cheddar + 1–2 chopped jalapeños for a spicy kick
1/2 cup corn kernels (fresh or frozen) for texture
2 tablespoons chopped fresh herbs like chives or thyme
Swap 1/4 cup of buttermilk for sour cream for a richer crumb
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch pan or line with parchment.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
In another bowl, whisk melted butter, brown sugar, honey, eggs, and buttermilk until smooth.
Pour wet ingredients into dry and stir until just combined. Do not overmix.
Fold in any optional add-ins like cheese, corn, or herbs.
Pour batter into prepared pan and smooth the top.
Bake for 25–30 minutes or until golden and a toothpick comes out clean. Cool slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 220 / Serving
- Sugar: 8g / Serving
- Sodium: 190mg / Serving
- Fat: 11g / Serving
- Carbohydrates: 27g / Serving
- Protein: 4g / Serving