This Honey Cornbread Features A Wonderfully Moist and Tender Crumb
There’s something comforting about the smell of cornbread baking in the oven. It brings back memories of my mother whipping up a quick batch on a weeknight, using simple ingredients that were always on hand. Now, I find myself following the same tradition, passing it down to my daughter. Cornbread is one of those recipes that’s easy to make but always feels special. It’s amazing how just a few ingredients can come together to create something so satisfying.
This recipe calls for buttermilk, which gives the cornbread a tangy flavor and helps create that perfect tender crumb. But what if you don’t have buttermilk on hand? No problem! I’ve experimented with plant-based milk, and it works beautifully. Just add a tablespoon of lemon juice or vinegar to a cup of almond milk or oat milk, let it sit for five minutes, and you’ve got a great substitute. The acidity from the lemon juice helps the baking powder do its job, making the bread light and airy, just like the original. It’s these little tweaks that make cooking fun and adaptable. Whether you’re making it for a cozy family dinner or a special occasion, this honey cornbread is sure to be a hit.
Did You Know?
Cornbread has deep roots in Native American cuisine and has been a staple in American cooking for centuries. Traditionally made with cornmeal, it’s a versatile bread that can be sweet or savory. Adding honey not only sweetens the cornbread but also helps to keep it moist. Buttermilk, with its tangy flavor, reacts with the baking powder to give the bread a light and airy texture. This combination makes honey cornbread a delightful accompaniment to meals such as chili, barbecue, or a simple bowl of soup.
Yield: 9 pieces
Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup honey
1/4 cup unsalted butter, melted
2 large eggs
Instructions:
Preheat Oven to 375°F. Grease an 8x8-inch pan.
Personal Tip: Greasing the pan well ensures the cornbread doesn’t stick and makes it easier to cut and serve.
Mix Dry: Combine cornmeal, flour, sugar, baking powder, and salt.
Personal Tip: Whisking the dry ingredients together helps to distribute the baking powder evenly, ensuring the cornbread rises uniformly.
Mix Wet: Whisk buttermilk, honey, melted butter, and eggs.
Personal Tip: If using a buttermilk substitute, make sure the plant-based milk and lemon juice mixture has sat for at least 5 minutes before adding to the other wet ingredients.
Combine: Stir wet ingredients into dry ingredients until just combined.
Personal Tip: Be careful not to overmix; a few lumps in the batter are okay and help keep the cornbread tender.
Bake: Pour batter into the pan. Bake for 20-25 minutes, until a toothpick comes out clean.
Personal Tip: Rotate the pan halfway through baking to ensure even cooking.
Cool: Let cool slightly before serving.
Personal Tip: Cooling the cornbread allows it to firm up a bit, making it easier to slice without crumbling.
Nutritional Information (Per Piece): Calories, 200, Protein, 5g, Carbohydrates, 30g, Fiber, 1g, Net Carbohydrates, 29g, Fat, 7g, Saturated Fat, 3g, Cholesterol, 50mg, Sodium, 280mg, Sugars, 10g, Glycemic Index, Medium
Kitchen Tips, Great Ideas, How to Save Money:
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Choosing Cornmeal: Use yellow cornmeal for a traditional flavor and color. For a finer texture, use finely ground cornmeal. You can also experiment with white cornmeal for a different taste.
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Sweetness Level: Adjust the amount of honey and sugar to your taste preference. For a less sweet cornbread, reduce the sugar or honey by half.
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Buttermilk Substitute: If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
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Enhancing Flavor: Add a teaspoon of vanilla extract or a pinch of cinnamon to the batter for a unique twist.
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Serving Suggestions: Serve warm with a pat of butter and a drizzle of honey. Cornbread also pairs well with savory dishes like chili, barbecue ribs, or a hearty stew.
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Storage Tips: Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to a week or freeze for up to 3 months.
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Reheating: To reheat, wrap the cornbread in foil and warm it in a preheated oven at 350°F for about 10 minutes. You can also microwave individual pieces for 20-30 seconds.
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Cost-Saving Tips: Buy cornmeal and flour in bulk to save money. Store them in airtight containers to keep them fresh longer.
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Add-Ins: Customize your cornbread by adding ingredients like shredded cheese, jalapeños, or corn kernels. These additions can enhance the flavor and make the bread more interesting.
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Pan Options: If you don’t have an 8x8-inch pan, use a muffin tin to make individual cornbread muffins. Adjust the baking time to 15-20 minutes.
Let’s Learn A Little About Cornmeal
Cornmeal is a staple in many kitchens, but not all cornmeal is created equal. When choosing cornmeal, it’s important to be aware of how it’s produced. Much of the corn grown in the United States is genetically modified (GMO), so if you prefer to avoid GMOs, look for cornmeal that is labeled as non-GMO or organic. Organic cornmeal is grown without synthetic pesticides or fertilizers, making it a safer and more sustainable choice. Additionally, stone-ground cornmeal retains more of the corn’s natural nutrients because it is processed less than commercially milled cornmeal. This type of cornmeal has a coarser texture and richer flavor, making it a great choice for traditional cornbread recipes.