Northern Cornbread with Honey and Buttermilk
Alexis' Northern cornbread balances cornmeal and flour for tender crumb, sweetened with honey or maple syrup. Butter and buttermilk create richness and tang. Baked until golden in 25-30 minutes, it can be finished with a honey drizzle for extra sweetness.
Ingredients
Instructions
- 1
Combine flour, cornmeal, baking powder, baking soda, and salt in a bowl and mix.
- 2
In another bowl, microwave butter until completely melted.
- 3
Add sugar, honey or maple syrup, eggs, vegetable oil, and buttermilk to melted butter.
- 4
Fold dry mixture into wet mixture, taking care not to overmix.
- 5
Grease a 9x13 pan heavily and pour in batter.
- 6
Bake at 375F for 25-30 minutes.
- 7
Optional: drizzle with honey immediately after removing from oven.
Tips
Fold gently to avoid developing gluten and creating a tough crumb.
Clover honey is specified but other varieties work; maple syrup offers different flavor profile.
Good to Know
Cover and store at room temperature up to 2 days, or refrigerate up to 5 days.
Batter can be mixed up to 2 hours ahead and refrigerated; bake when ready.
Serve warm or at room temperature, plain or with butter and honey.
Common Mistakes
Overmix batter to avoid a dense, tough crumb
Underbake to avoid drying out; test with toothpick for moist crumb