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A parchment-lined square pan of buttermilk cornbread cut into squares, with one square missing.
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4.95 / 18 votes

Buttermilk Cornbread

This buttermilk cornbread isn't typical. It's moist and sweet, thanks to buttermilk, butter, olive oil, and honey. Although it's decidedly not traditional Southern style, we love it. So will you.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Sides
Cuisine: American
Servings: 16 squares
Calories: 222

Ingredients

  • 6 tablespoons (3 oz) unsalted butter, somewhere between cold and room temperature
  • 1/3 to 1/2 cup granulated sugar
  • 1 3/4 teaspoon kosher salt
  • 4 large eggs
  • 1 cup cornmeal
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup whole-wheat flour, (or substitute all-purpose flour)
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 cup whole milk
  • 1 cup full-fat buttermilk
  • 1/2 to 3/4 cup mild olive oil
  • 2 tablespoons honey
US - Metric

Instructions

  • Preheat your oven to 350°F (180°C) and line an 8-by-8-inch (20-by-20 cm) metal pan with parchment paper.
  • In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, 1 at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.
  • Pause the machine and add the cornmeal, all-purpose flour, whole-wheat flour, and baking powder. With the mixer on low speed, mix until incorporated. Then pour in the milk, buttermilk, oil, and honey and mix just until combined. This should yield a very loose, runny batter. (Small lumps of butter are no problem, but avoid any lumps of flour. If you see them, mix the batter just a little longer or work them out with your fingertips or the tines of a fork.)
  • Pour the batter into the pan and bake for 45 to 50 minutes, or until a tester comes out clean. You're going to want to start checking the cornbread after 30 minutes, and if the surface turns perfectly golden brown before the time is up, loosely cover the pan with aluminum foil. Let the cornbread cool ever so slightly in the pan on a wire rack prior to slicing. This buttermilk cornbread is best served the day it’s made but keeps for up to 2 days if wrapped well.

Notes

Buttermilk Cornbread Variation

Cheddar And Jalapeño Cornbread
Increase the salt to 2 teaspoons, omit the honey and in its place stir in 1/2 cup grated Cheddar, 2 seeded and finely chopped jalapeños, and 2 tablespoons chopped cilantro.
Fresh Corn Cornbread
Stir 1 1/2 cups fresh corn kernels (from about 3 ears) into the batter just before scraping it into the pan. (Beware that the added moisture from the corn kernels has the tendency to turn the cornbread quite pudding-like.)

Nutrition

Serving: 1square | Calories: 222kcal | Carbohydrates: 21g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 293mg | Fiber: 1g | Sugar: 8g