Buttermilk Cornbread

Bake up a batch of this moist and fluffy buttermilk cornbread, the perfect side dish for soups, stews, or chili. Easy to make and bursting with classic flavor!

Ingredients

• 1 cup all-purpose flour (or high altitude flour)

• 1 cup yellow cornmeal or polenta

• 1/4 cup brown sugar (or white granulated sugar)

• 1 tsp baking powder - optional but will yield a fluffier cornbread

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 cup buttermilk (shake before measuring)

• 1/4 cup honey

• 2 large eggs

• 1/2 cup unsalted butter (melted and cooled slightly)

Instructions

1. Pre-heat your oven to 400ºF and place the rack in the center.

2. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter. Place into oven to heat up.

3. In a large bowl, mix together the flour, cornmeal, sugar, baking soda, salt and baking powder (if using).

4. In the center of the dry ingredients, make a well and add the buttermilk, honey and eggs. Mix together until well combined. Mix in the melted butter and mix until just combined (do not over mix).

5. Using oven mitts, carefully remove the hot pan/skillet from the oven. Pour the batter into the hot pan/skillet.

6. Bake until the cornbread begins to brown on top and you can insert a toothpick in the center and have it come out clean (about 20-23 minutes).

7. Allow to cool for about 10 minutes before cutting/serving.

Pairs well with our Classic Beef Stew. For an extra treat, top with honey butter!