Disclaimer: I’m not here to get into an argument. So please forgive me, proper Southern ladies, for baking a sweet cornbread. And I didn’t use a cast iron skillet. Just look away.
John and I adore cornbread. My kids, however, are not too fond. So I tried a new recipe with some sweetness and they loved it. The delicious cornbread softened the blow of eating Purple Hull Peas for dinner (not their favorite). And with pantry ingredients, you can whip this up in no time. Don’t worry if you don’t have any buttermilk…
How to Make Buttermilk
Hey, did you know that you can make buttermilk from regular milk? I don’t keep buttermilk around, but it’s a key ingredient in classic recipes like cornbread, biscuits, even chocolate cake.
1 scant cup milk (that means not quite a cup)
1 tablespoon white vinegar or lemon juice
Combine milk and vinegar/lemon juice. Allow the mixture to sit at room temperature for 10 minutes. It will curdle a bit, don’t be grossed out, it’s supposed to do that.
Buttermilk Honey Cornbread (adapted from this blog)
1 cup all purpose flour
1 cup cornmeal (I like stone ground yellow cornmeal)
1 tablespoon baking powder
2 tablespoons white sugar
1/2 teaspoon salt
1/4 cup honey
1/2 stick butter, melted
Preheat oven to 375° F. Spray an 8×8 pan with nonstick spray.
In a small bowl, mix the flour, cornmeal, baking powder, sugar, and salt. In a larger bowl, whisk together the buttermilk, honey, melted butter, and eggs.
Pour the dry ingredients into the wet mixture. Mix until just combined, and pour into baking pan. Bake for 25-30 minutes, or until tester inserted into center comes out clean.