The Best Buttermilk Corn Bread

by Life Made Simple Bakes

The Best Buttermilk Corn Bread by Life Made Simple Bakes

Ingredients:

• 8 tbsp. (1 stick) unsalted butter, melted
• ½ c. granulated sugar
• ¼ c. honey
• 2 eggs, room temperature
• 1 c. buttermilk, room temperature
• 1 c. all-purpose flour (I use Cup4Cup Gluten Free Flour instead)
• 1 c. cornmeal
• ½ tsp. salt
• ½ tsp. baking soda

FOR TOPPING:

• ½ tbsp. unsalted butter, melted (for brushing)

DIRECTIONS:

1. Preheat oven to 375 degrees. Spray or lightly butter an 8×8 inch glass, metal baking pan or a cast-iron skillet, set aside. I prefer to use my cast iron skillet. (Heather’s Tweak – I put it in the oven with 4 Tbs of butter in it. It melts as the oven heats up.)

2. 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.

3. 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. Allow the batter to sit for 3 minutes before placing in the oven to bake. (Heather’s Tweak – If you are using the cast iron skillet, be careful when taking it out of the oven when the skillet is so hot. Use an oven mit to replace it into the oven when the batter is in it. The melted butter and hot cast iron make a wonderful crispy edge.)

4. 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.

You need to use actual buttermilk in this recipe, no substitutions. If you’re looking for a recipe with whole milk, try her honey cornbread muffins!