Northern Cornbread with Honey and Buttermilk
- Prep
- 25 min
- Cook
- 30 min
- Yield
- 1 loaf (9 slices)
- Level
- medium
- Cuisine
- American Southern-inspired
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.
No ratings yet — be the first
Ingredients
Method
7 steps- 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