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  • Writer's pictureBenjamin Stockard

Buttermilk Cornbread

Whether you plan on eating it by itself or paired with a nice, warm bowl of chili, this simple, butter milk cornbread recipe is sure to please.


  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1/8 teaspoon salt

  • ½ cup unsalted butter, melted and slightly cooled

  • 1/3 cup light or dark brown sugar

  • 2 tablespoons honey

  • 1 large egg, at room temperature

  • 1 cup buttermilk, at room temperature


  1. Preheat the oven to 400F. Grease and lightly flour an 9-inch square baking pan. Set aside.

  2. In a large mixing bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together. Set aside.

  3. In a 2nd mixing bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Next, whisk in the egg until combined. Finally, whisk in the buttermilk.

  4. Pour the wet ingredients into the dry ingredients and whisk until combined. Don’t over-mix.

  5. Pour the batter into the prepared baking pan and bake for 20 minutes or until golden brown on top. Use a toothpick to test doneness. If the cornbread is done, the toothpick should come out clean.

  6. Remove from the oven and let the bread cool before slicing and serving.

For the pizza oven, create a baking oven environment and cook for about 45 minutes or longer. After 30 minutes, check periodically for doneness.

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