Rumor has it, southerners make the best cornbread. Now, not being a true southerner does not mean it’s not possible to deliver a wicked cornbread recipe. Don’t raise your eyebrow my southern friends when honey is mentioned in the recipe, and whole kernel corn too. Bacon drippings and lard are divine but honey and buttermilk steals the show.
Wicked Buttermilk Cornbread
Makes 8×8 pan
Recipe adapted from Life Made Simple
8 tablespoons (1 stick butter)
1/2 cup sugar
1/4 cup good quality honey
1 cup buttermilk
1/2 cup whole yellow kernel corn (if frozen, thawed)
1 cup all-purpose flour
1 cup good quality cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 375 degrees F. Lightly spray or butter a 8×8 square baking pan. Set aside.
In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk, and corn, mix to combine.
In a medium mixing bowl, whisk together the flour, cornmeal, salt, and baking soda. Gradually add the dry ingredients, stirring with a spatula until only a few lumps remain. Pour the batter into the prepared pan, smoothing the top with the spatula to create a even layer. Allow the batter to sit for a few minutes before placing in the oven to bake.
Bake for 30-35 minutes or until top is golden brown and a cake tester inserted comes out clean. Remove from the oven, brush the top with butter and allow to cool before slicing and serving.