Sweet Buttermilk Cornbread
I’m actually really, really excited to share this cornbread recipe. Not just because it’s delicious – it is – but because every time I make this recipe I’m transported back to home. A few posts ago I wrote about my concept of home, and now that I’m back in Los Angeles my thoughts on my home haven’t changed. I love living in a big city and building my life on the West Coast, but my home in the South will always be a part of me. And this cornbread is part of home.
My family is not Southern, in fact my parents are both from the Caribbean so my childhood meals growing up consisted mostly of curries, dumplings, jerk chicken, and beef patties. But when we moved to Georgia in my early teens I discovered the wonders of Southern food. Cornbread quickly became a standard side at meals, and I’ve sampled so many different cornbreads. Jalapeno cheddar cornbread gives me so much life, along with skillet cornbread, and blueberry cornbread. But this sweet buttermilk cornbread is delicious in its simplicity. I recommend pairing it with something savory like beef stew or roast chicken.
I’m thinking about a few unconventional ways to serve this cornbread, too. Cornbread ice cream, anyone? Sounds a little strange but trust me sweet corn ice cream is something that is missing form your life if you haven’t had it already. Perhaps look for the recipe on my blog this summer 😉
- 1 cup unsalted butter, melted ( 2 sticks )
- 2 cups granulated sugar
- 1/4 cup honey
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 2 1/4 cup buttermilk
- Preheat oven to 375 degrees F.
- Prepare a 9 x 13 casserole dish with foil. Grease foil with spray or butter; set aside.
- In a medium bowl, whisk together cornmeal, all-purpose flour, salt, baking powder, baking soda and cornstarch; set aside.
- In a large bowl, add melted butter, sugar and honey.
- Whisk in eggs one at a time.
- Whisk in buttermilk and vanilla extract.
- Carefully whisk dry ingredients into wet ingredients a little at a time. Stir until incorporated.
- Pour mixture into prepared baking dish.
- Bake in oven for 45-50 minutes. Center should not jiggle when done. If top browns too much, cover with foil towards the end of baking.
- Allow to cool. Cut into square pieces.
- Serve with butter or honey.