Bless Your❤️ This Cornbread Is Scrumptious!😋
I used to be a little challenged when it came to making delicious cornbread 😬. I have to admit, there are two things I made, that no matter how I tried, for some reason, they came out terrible – cornbread 🍳 and coffee ☕️ . Thank goodness my handsome and handy husband makes perfect coffee 😍. Granted, a person can live a perfectly normal, happy life without cornbread. But, there are times when nothing else will do. That’s why I’m so glad I’ve finally found my perfect cornbread squeeze 💕. It’s Sweet Buttermilk Cornbread with Honey and Brown Butter in Cast Iron.
Why This Sweet Buttermilk Cornbread Is So Amazing!
Perfectly buttery, crispy edges but still light, tender and moist on the inside and just the right amount of sweetness to make everybody happy. The addition of the (so easy to make) brown butter gives the bread extra flavor with a rich, nutty taste. No exaggeration at all, this is the very best cornbread I’ve every tasted, by a long shot!
Sweet Buttermilk Cornbread is a Fall through Winter Must-Have!
At least twice a year, it’s my ritual to make a great big-ole spicy 🌶 pot of chili. The first pot is usually when the first taste of fall 🍂🍁is in the air. The second is usually around the end of football season 🏈, when it’s really cold ❄️ and the big games are really heating up. In my house, it would be a serious breach of all cooking etiquette to not include cornbread into the sacred mix.
With this recipe, I have to remove cornbread from one of the things I can’t make. This is the best cornbread I’ve ever made. This is my new go to, perfect every time recipe. Go ahead, give it a try.
The Brown Butter
Preheat oven to 400º and butter a 9 inch cast iron skillet.
Make the brown butter. In the cast iron skillet, melt 1/2 cup of butter on medium low until the butter has melted, then allow it to brown.
The butter is done once the butter has bubbled, then slowly started to brown. You’ll know it’s ready when you smell the delicious nutty scent and brown particles have developed. Remove from heat.
Pour the butter into a small bowl to cool slightly. Leave the butter residue in the pan. This will make the cornbread crispy on the outside when it bakes. Set aside.
The Batter
In a large mixing bowl, add 1 cup all-purpose flour and 1 cup yellow cornmeal. Next add 1/4 cup packed light brown sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon of baking soda and 1/4 teaspoon kosher salt. Whisk to combine and break up any tiny lumps of brown sugar.
Into a separate bowl, add 1 cup of buttermilk, 3 eggs, 1/4 cup honey and the slightly cooled brown butter, mix to combine.
Add the wet mixture to the dry and mix to just combine. Don’t over mix or the bread will come out tough. There will still be some lumps.
Put the cast iron pan into the oven for about 2-3 minutes, then remove from the oven and add the batter.
Put the pan back into the oven and bake for about 20-25 minutes.
The top should be starting to turn brown and a toothpick inserted in the center will come out clean. Another way to check if it’s done is that the center is completely set.
Perfect Cornbread make with buttermilk, honey and brown butter
Serve warm with butter and honey. Enjoy!
Cornbread, Sweet Buttermilk Cornbread in Cast Iron
Notes
This recipe is easily doubled. If you don't have a cast iron skillet, it can also be baked in a 8 x 8 baking pan or if doubled, in a 11 x 17 inch baking pan. Be sure to butter the pans generously.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/4 cup honey
- 3 eggs
Instructions
- Preheat oven to 400º and butter a 9 inch cast iron skillet.
For the Brown Butter
- In a 9 inch skillet on medium low heat, melt 1/2 cup of unsalted butter. Let the butter melt slowly, then as the butter foams up, continue to heat until the butter turns golden brown. You will know that it is done as there will be tiny brown bits and the butter will smell nutty. Remove from heat and pour the butter into a small dish to cool slightly. Do not wipe out the pan, set aside.
For the cornbread
- In a large mixing bowl, add 1 cup all-purpose flour and 1 cup yellow cornmeal. Next add 1/4 cup packed light brown sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon of baking soda and 1/4 teaspoon kosher salt. Whisk to combine and break up any tiny lumps of brown sugar. Into a separate bowl, add 1 cup of buttermilk, 3 eggs, 1/4 cup honey and the cooled butter, mix to combine.
- Add the wet mixture to the dry and mix to just combine. Don't over mix or the bread will come out tough. There will still be some lumps.
- Put the cast iron pan into the oven for about 2-3 minutes to heat, then remove from the oven and add the batter. Put the pan back into the oven and bake for about 20-25 minutes. The top should be golden brown and a toothpick inserted in the center will come out clean. Another way to check if it's done is that the center is completely set.
- Serve warm with butter and honey. Enjoy!
