top of page

Buttermilk Cornbread

Updated: Mar 24, 2020

I blame Scarborough Ribfest for my new found love of cornbread. Hubby and I went to Ribfest couple years ago and ordered some bbq with cornbread as the side dish. Believe me I've had some lack lustre cornbread in my life but this one was so good I had to try to create a recipe for home since Ribfest only comes around once a year :( I have tried both a cast iron pan and a loaf pan. I find that I prefer the results when I use the cast iron pan. The cast iron is sturdy and retains heat for even cooking. It also gives a nice crust to the cornbread so I think I'll stick with it going forward. I use buttermilk to give a pleasant tang but also to for a tender cornbread. It is best served warm and if you wanna be adventurous try some cornbread waffles. I literally take big slices of cornbread and heat them in the waffle maker :) Soooo yum!


1 cup very fine cornmeal

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 ½  teaspoon salt

1/2 tsp nutmeg, freshly grated

1 1/2 tsp vanilla

1 cup unsalted butter, melted and cooled

2 tbsp vegetable oil

1/4 cup granulated sugar

5 tablespoons  honey

2 eggs, at room temperature

1/2 cup plain yogurt or sourcream

1 cup buttermilk, at room temperature

butter for greasing the cast iron pan


1. Preheat oven to 400°F.Put the cast iron pan in the oven to heat it up.

2. Sift the cornmeal, flour, baking powder, baking soda, nutmeg and salt in a large bowl.

3. In a separate bowl, whisk 1/2 cup of the  melted butter, oil, sugar, vanilla and 2 1/2 tbsp honey together until completely smooth. Add the eggs and keep whisking and then add yogurt or sour cream and the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Do not overmix. Overmixing will make the cornbread tough.

4. Remove the hot cast iron pan from the oven and grease with butter. Pour batter into the prepared pan. Place a warm water bath beside or below the pan in the oven to keep the cornbread moist. Bake for 20 – 25 minutes or until golden brown on top and at the edges. Use a toothpick to test. If the toothpick comes out clean it is usually done.

5. Whisk the remaining butter with the remaining honey to make honey butter.

6. Remove the cornbread from the oven. Brush on a desired amount of honey butter on the hot cornbread. Serve warm.

7. When the cornbread has cooled completely, wrap tightly with plastic wrap OR store in a sealable container at room temperature for 2 days or freeze and reheat at your leisure.

YIELD: about 10-12 servings

494 views1 comment

Recent Posts

See All

1 comentário

Cadene Armstrong
Cadene Armstrong
09 de nov. de 2018

Hello what temperature do you bake and what size container should be used?

bottom of page