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honey butter buttermilk cornbread
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Honey Butter Buttermilk Cornbread

This buttermilk cornbread is fluffy on the inside, crisp on the edges & is glazed with honey butter for extra flavour!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Lunch, Side Dish, Sides
Cuisine: American, South American
Servings: 12 Pieces
Author: Ben Racey

Equipment

  • 9"x13" Baking Tin
  • Large Mixing Bowl
  • Measuring Jug
  • Pastry Brush

Ingredients

Cornbread

  • 350 g Fine Cornmeal
  • 250 g Plain Flour
  • 2½ tsp Baking Powder
  • 1 tsp Bicarbonate Of Soda
  • 1½ tsp Table Salt
  • 180 g Unsalted Butter
  • 400 g Buttermilk
  • 80 g Vegetable Oil
  • 75 g Honey
  • 3 Large Eggs

Honey Butter

  • 60 g Unsalted Butter
  • 40 g Honey
  • A Pinch Of Sea Salt

Instructions

Cornbread

  • Preheat an oven to 180°c/160°c fan (356°f/320°f).
  • Grease a 9"x13" baking tin with butter then line just the base with baking parchment. Set this to one side for now.
  • Add the cornmeal, flour, baking powder, bicarbonate of soda & salt into a large mixing bowl then whisk to combine.
  • Add the butter into a heatproof jug then microwave to melt. You could also do this on a pan on the stove.
  • Next, add the buttermilk, oil, honey & eggs into the butter then whisk to incorporate. Pour this into the cornmeal then gently whisk until just combined.
    Make sure not to over mix the batter!
  • Transfer the cornbread batter into the lined tin, spread out into an even layer then bake for 20-25 minutes, until a skewer inserted into the centre comes out clean.

Honey Butter

  • Whilst your cornbread is cooking, make the honey butter. To do this, add the butter, honey & salt into a bowl then microwave to melt.
    You can also do this on the stove!
  • As soon as your cornbread comes out of the oven, brush the honey butter all of the top then leave to cool down slightly before serving.
  • To serve, run a palette knife around the edge of the tin then turn the cornbread out onto a chopping board & cut into portions.

Notes

1. To Bake In An Aga - Bake the cornbread in the baking oven, on the bottom set of runners.  
2. Cornmeal - Make sure to use a fine cornmeal for this recipe or a fine polenta (not instant polenta!). 
3. Storage - Kept in an airtight container, cornbread will keep for 2-3 days at room temperature or an extra day or two in the fridge.
4. Reheating - To reheat cornbread, bake in a 180°c/356° oven for 8-10 minutes until warm.