Golden Buttermilk Cornbread with Honey

Ingredients

• 120 g (1 cup)yellow cornmeal, medium grind
• 125 g (1 cup)plain flour
• 50 g (¼ cup)honey
• 12 g (1 tbsp)baking powder
• 3 g (½ tsp)bicarbonate of soda
• 3 g (½ tsp)salt
• 240 ml (1 cup)buttermilk, at room temperature
• 2 largeeggs
• 115 g (½ cup)unsalted butter, melted and slightly cooled
• 1 tbspunsalted butter, for greasing the skillet
• 30 g (2 tbsp)unsalted butter, melted
• 21 g (1 tbsp)honey

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F), with a 23 cm (9-inch) cast-iron skillet inside so it heats as the oven does.

2. 2

   Mix the dry ingredients

   In a large bowl, whisk together the cornmeal, flour, baking powder, bicarbonate of soda and salt.

3. 3

   Combine the batter

   In a separate bowl, whisk the buttermilk, eggs, melted butter and honey. Tip the wet mixture into the dry ingredients and fold with a spatula only until combined and no flour streaks remain.

4. 4

   Bake the cornbread

   Carefully take the hot skillet out of the oven and grease it with a little butter. Pour in the batter, level the top and bake for 20–25 minutes, until the edges are mahogany-coloured and the centre springs back when pressed.

5. 5

   Brush with honey

   Whisk the melted butter and honey together, then brush the glaze generously over the cornbread while it is still hot.

What is cornbread?

Cornbread is a baked bread made with cornmeal, especially associated with the cooking of the United States. This version pairs cornmeal with plain flour for a softer crumb and adds honey for gentle sweetness.

The hot cast-iron skillet helps give the edges a deep golden crust, while buttermilk and a light hand with the mixing help keep the middle tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 266 calories, 5g protein, 28g carbs, 16g fat.

Cornmeal, flour and honey supply most of the carbohydrates, while butter accounts for much of the fat; the eggs and buttermilk contribute some protein. To balance a serving, pair it with a protein-rich main and vegetables.

What makes it work

Buttermilk: Its acidity works alongside the bicarbonate of soda, while its liquid helps make a moist batter. Bringing it to room temperature also makes it easier to mix with the other wet ingredients.

Gentle mixing: Stir only until the flour disappears. Mixing further can make the crumb heavier rather than airy.

The skillet and crust

Preheating the cast-iron skillet gives the batter a hot surface as soon as it goes in, helping the edges colour. Take care when removing the skillet, as it will be very hot.

Grease the skillet just before adding the batter so the bread releases more easily after baking.

How to tell it is done

Colour: Look for deeply browned, mahogany-coloured edges as the recipe’s visual cue.

Centre: It should spring back when pressed. Start checking at 20 minutes, within the stated 20–25 minute baking time.

Honey butter finish

The glaze uses the final melted butter and honey. Whisk them together and brush the mixture over the bread while it is hot, so it can coat the top evenly.

Let the cornbread rest briefly before cutting so the pieces are easier to lift from the skillet.

How to serve it

Serve warm as a side with chilli, soup or beans, where the lightly sweet crumb works well alongside savoury flavours.

It can also be served on its own as a snack or alongside a simple meal.

Recipe notes & tips

• Measure the buttermilk and let it come to room temperature before mixing.
• Whisk the dry ingredients thoroughly so the raising agents are evenly distributed.
• Fold the batter only until the last flour streaks disappear.
• Use oven gloves when handling the preheated skillet.
• Brush on the honey-butter glaze while the cornbread is still hot.

Variations

• Less sweet: Reduce the honey in the batter for a subtler sweetness.
• Savoury herbs: Fold chopped herbs into the batter for an aromatic variation.
• Cheesy version: Add grated cheese to the dry mixture for a savoury note.
• Chilli kick: Add finely chopped chilli to the batter for some heat.
• Skillet alternative: Use a greased ovenproof baking dish if you do not have cast iron.

Common mistakes to avoid

• Overmixing: Stop as soon as the flour streaks disappear to help keep the crumb tender.
• Cold buttermilk: Bring it to room temperature so it combines more readily with the other wet ingredients.
• Skipping the skillet preheat: Heat the cast-iron skillet in the oven as directed for the intended crust.
• Handling the skillet bare-handed: Use oven gloves when removing it from the hot oven.
• Waiting to glaze: Brush on the honey butter while the bread is hot so it coats the surface easily.

How to store

Once cool, store the cornbread covered in an airtight container at room temperature for up to 2 days. Reheat individual pieces briefly in the oven or microwave, and serve warm.

Frequently asked questions