Wicked Buttermilk Cornbread

Rumor has it, southerners make the best cornbread.  Now, not being a true southerner does not mean it’s not possible to deliver a wicked cornbread recipe.  Don’t raise your eyebrow my southern friends when honey is mentioned in the recipe, and whole kernel corn too.  Bacon drippings and lard are divine but honey and buttermilk steals the show.

Wicked Buttermilk Cornbread
Makes 8×8 pan
Recipe adapted from Life Made Simple

8 tablespoons (1 stick butter)
1/2 cup sugar
1/4 cup good quality honey
2 eggs
1 cup buttermilk
1/2 cup whole yellow kernel corn (if frozen, thawed)
1 cup all-purpose flour
1 cup good quality cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 375 degrees F.  Lightly spray or butter a 8×8 square 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 corn, mix to combine.
In a medium mixing bowl, whisk together the flour, cornmeal, salt, and baking soda.  Gradually add the dry 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 a even layer.  Allow the batter to sit for a few minutes before placing in the oven to bake.
Bake for 30-35 minutes or until top is golden brown and a cake tester inserted comes out clean.  Remove from the oven, brush the top with butter and allow to cool before slicing and serving.

23 thoughts on “Wicked Buttermilk Cornbread

  1. Corn bread is something I had never had until I made a loaf a couple of months back and we both so enjoyed it. Will give this recipe a try as well, thanks for sharing. Diane


  2. I come and go with cornbread and realized I like it a bit sweeter. Can't remember if that's a Yankee cornbread or the Southern variety. The honey in there sounds like a winner to me. Is it from the farm?


  3. Velva, We both love sweet moist cornbread and it's really enhanced with whole kernel corn…adds texture. Cornbread down here in the south does tend to be sweet but I like your version best! FYI…much more on Ireland to come on my blog site with lots of photos of the small towns and countryside. Thanks for stopping by… Take Care, Big Daddy Dave


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  5. Yum! My mother likes her cornbread nice and traditional, but I like to sweeten mine with a bit of honey or sugar too. I know we will enjoy this one with the whole corn kernels! Looks delicious to me, Velva 🙂


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