Buttermilk Cornbread with Vanilla Honey Butter
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Moist, buttery, a little sweet, with a slight tang, this Buttermilk Cornbread spread with Vanilla Honey Butter is not your typical southern cornbread recipe.
The use of buttermilk in baked goods create a moist and tender crumb with a slight tangy flavor. My Buttermilk Cornbread recipe is a tasty spin on the treasured southern counterpart. I’m also sharing my recipe for Vanilla Honey Butter that compliments the cornbread perfectly.
What you need to make Buttermilk Cornbread
Yellow cornmeal
All-purpose flour
Granulated sugar– You can reduce or eliminate the sugar in this recipe. I’m a lover of sweet cornbread so this is just right for me. But the recipe is easily modified for different tastes.
Baking powder
Baking soda
Salt
Eggs
Unsalted butter
Whole fat buttermilk
12” cast-iron skillet
This recipe uses mostly stoneground yellow cornmeal which usually produces a dry cornbread. Typically people who, like me, hate dry cornbread will add equal parts flour to soften the bread. I’m using a little flour as well, but less than what is recommend. The buttermilk helps in making it tender and moist.
How to make Buttermilk Cornbread
This is a one-bowl recipe. Add the flour, sugar, salt, baking agents, and butter to a mixing bowl. I typically beat the egg and buttermilk together before whisking it into the flour mixture.
Then I pour the batter into a hot buttered skillet before baking at 375 degrees in a preheated oven for 30 minutes.
Vanilla Honey Butter
Vanilla honey butter is just as wonderful as it sounds. A lot of folks like butter and a drizzle of honey on their cornbread. I’ve just elevated it with a touch of vanilla for a delicious spread. To make this amazing butter, whip together softened butter, honey, vanilla extract, and a pinch of salt until smooth and creamy.
What to serve with Buttermilk Cornbread
Oven-Fried Chicken
Healthier Hoppin’ John
Spicy Collard with Bacon
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Buttermilk Cornbread with Vanilla Honey Butter
Ingredients
- 1 1/4 c yellow cornmeal
- 3/4 c all-purpose flour scant*
- 1/2 c granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 3 eggs
- 1/2 c unsalted butter more to coat the pan
- 1 1/2 c buttermilk
Vanilla Honey Butter
- 1/2 c salted butter softened
- 1/4 c honey
- 1 tsp vanilla extract
- Pinch salt optional
Instructions
- Stir together the flour, sugar, salt, baking soda, and baking powder in a mixing bowl. Make a well and pour in the melted butter. In a measuring cup, beat the egg and buttermilk together before whisking it into the flour mixture.
- Heat the skillet over medium flame to melt 1-2 tablespoons of butter; remove from the heat when melted. Pour the batter into the buttered skillet before baking at 375 degrees in a preheated oven for 30 minutes.
Vanilla Honey Butter
- To make the vanilla honey butter, whip together softened salted butter, honey, vanilla extract, and a pinch of salt until smooth and creamy. Store leftovers in the fridge.