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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.

stack of buttermilk cornbread

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

cornbread batter in a skillet

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

cornmeal

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

buttermilk cornbread batter

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.

buttermilk cornbread in a cast-iron skillet

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

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

cornbread slice

Oven-Fried Chicken
Healthier Hoppin’ John
Spicy Collard with Bacon

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buttermilk cornbread with vanilla honey butter
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Buttermilk Cornbread with Vanilla Honey Butter

Print Recipe
Moist, buttery, a little sweet, with a slight tang, this Buttermilk Cornbread is not your typical southern cornbread recipe.
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins

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.

Notes

*Be careful to measure the flour lightly. You don’t want to pack the flour. This cornbread should be light and a little crisp on the outside.

Nutrition

Calories: 423kcal | Carbohydrates: 46g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 113mg | Sodium: 476mg | Potassium: 274mg | Fiber: 2g | Sugar: 21g | Iron: 2mg
Course: Bread
Cuisine: American
Keyword: buttermilk, cornbread, cornmeal
Servings: 9
Calories: 423kcal
Author: Ty

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