American Southern Sweet Buttermilk Honey Cornbread

This is one of those wonderful culinary mysteries that perfectly illustrates the beautiful difference between European and American baking traditions. To my European palate, this is undoubtedly a cake, sweet, tender, and absolutely divine with a cup of coffee. But here in America, this golden beauty holds court as cornbread, a beloved side dish that graces tables from family dinners to holiday feasts. It’s a classic Southern American creation that defies easy categorization, and honestly, that’s part of its charm.

What makes this cornbread so special is its perfect balance, it’s just sweet enough from the sugar, honey and natural corn flavor that you can absolutely enjoy it plain as a delightful snack. But it’s also subtle enough to pair beautifully with savory dishes like fried chicken or barbecue. The magic happens when you slather it with butter, drizzle it with honey, or spread your favorite jam on top. The texture is wonderfully moist and tender, with that distinctive corn meal giving it a lovely, slightly grainy bite that’s incredibly satisfying.

I have to warn you thoughm this cornbread is dangerously addictive! There’s something about that golden color, the sweet corn aroma, and the way it melts in your mouth that makes it nearly impossible to stop at just one piece. Whether you call it bread or cake, one thing’s for certain: once you try this American classic, you’ll understand why it’s been a staple in Southern kitchens for generations. Let’s check the recipe!

American Southern Sweet Buttermilk Honey Cornbread

Servings: 12
Time: 1hr 30mins
Difficulty: Normal
Rating: ★★★★★
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OMG these little morsels of swetness are just divine, oh lord now i know what magic feels like hahahaha, sorry for my US souther impression, it was that or comparing these to crack! ;D soooooo gooooodddd

Ingredients

Cornmeal – 120g
Flour – 125g
Baking Powder – 1 teaspoon
Baking Soda – 1/2 teaspoon
Salt – A pinch
Butter – For greasing
Unsalted Butter – 115g
Brown Sugar – 67g (or Muscovado)
Honey – 30ml (+/- 2 tablespoons)
Egg – 1 (L)
Buttermilk – 240ml

Directions

If you don’t have buttermilk available, the best alternative is to simply curdle milk. In this case, for this amount of milk, use 240ml of whole or semi-skimmed milk and add two tablespoons of lemon juice or white vinegar. Leave to stand for 5 to 10 minutes and you will have curdled milk ready to use.
Start by preheating the oven to about 200ºC. You can use muffin tins, in which case grease the tins and line them with non-stick paper, or a rectangular pan lined with non-stick paper.

In a large bowl, mix the cornmeal, flour, baking powder, baking soda, and salt, mix, and set aside.

In a separate bowl, add the melted butter, brown sugar, and honey, and mix until creamy and well combined.

Then add both mixtures together and whisk until well combined. It is important not to overbeat, just whisk until combined.

Pour the batter into the molds and bake for about 15 to 20 minutes until golden brown. As always, insert a toothpick into the center, if it comes out dry, the corn muffins are ready.

Remove from the oven and they are ready to serve, plain or with more honey, butter, or jams, according to your taste. Enjoy!

Notes: These little bread/cakes are loaded with fat (thanks to all that butter!), which means they stay incredibly moist and fresh. Store in an airtight container for a couple of days easy, they’ll remain soft and delicious. They also freeze beautifully, just thaw at room temperature when you’re ready to enjoy them.

While Americans traditionally serve these alongside savory dishes like fried chicken or chili, don’t be afraid to embrace your European instincts and enjoy it as a sweet treat with coffee or tea.

The corn meal gives this bread its characteristic slightly grainy texture, don’t worry if it feels different from regular cake batter, that’s exactly what makes it special!

This recipe hits that perfect middle ground, sweet enough to enjoyed plain, but not so sweet that it overwhelms when paired with other foods. If you prefer it sweeter, feel free to add an extra tablespoon of brown sugar.

PS: This is probably the most insane title I’ve ever put on a recipe, I’m so sorry hahahaha, i just couldnt find a combination that was perfect, it sounds like I put all the ingredients in the title ;D ill do better next time!

This recipe for American Southern Sweet Buttermilk Honey Cornbread was originally created on BakeAfter.com. Esta receita de Bolinhos Doces de Milho Cornbread Americano foi publicada em português no Iguaria.com.