Buttermilk Cornbread » Foodom

Buttermilk Cornbread

$32.50 Cooking Fee
This tasty buttermilk cornbread has a hint of honey and it's a perfect side to chili's, soups or stews. Crunchy buttery edges with a soft and fluffy centre. Based on Karina's recipe from the Cafedelite blog.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people


  • Preheat the oven to 200C | 400F and place a rack in the middle. Lightly oil a 9-inch cast-iron skillet or 9-inch square or round baking dish with butter and place skillet/dish into the oven to heat up. Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over the stovetop on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.
  • In a large mixing bowl, combine together the flour, cornmeal, sugar, baking powder baking soda, and salt.
  • Make a well in the center and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix)
  • Carefully remove the dish from the oven, and pour the batter into it. It should be sizzling.
  • Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean, about 20-23 minutes.
  • Note - if you don't have buttermilk, you can make your own. Here are the instructions: add 1 tablespoon of white vinegar (or freshly squeezed lemon juice) to 1 cup of room temperature milk (full cream, 2% or skim can be used). Mix together and let sit for 5 minutes. That's it! Prepare your 'buttermilk' as step one of this recipe to ensure it has soured enough before adding to your mixture.

Cook Times

Active Prep10
Hands-Off Cook20
Total Time30 minutes
Recipe Serving Size10 people



  • 1/2 cup unsalted butter melted
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Kosher salt
  • 1 cup buttermilk shake before measuring. If you don't have buttermilk, see how to make one in the instruction note
  • 1/4 cup honey
  • 2 egg

Cooking Tools Required

Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Skillet, Top Stove, Whisk
Reheating/Serving Instructions
Serving - allow cooling for about 10 minutes before slicing and serving.


Calories: 262kcal | Carbohydrates: 35g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 197mg | Potassium: 121mg | Fiber: 2g | Sugar: 14g | Vitamin A: 371IU | Calcium: 65mg | Iron: 1mg

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