Honey Buttermilk Cornbread

Okay, I know it’s December, but I’m hanging on to fall food for as long as I can. Winter weather hasn’t quite blown into my part of the country yet, so it still counts as fall, right?

So let’s talk about corn bread, shall we?

My love affair with honey sweetened cornbread began in the fourth grade. We were studying state history (North Carolina for me) and assigned to make a food that represented our state for a class party.

I chose a southern staple: cornbread. And even back then, I knew that it just had to be sweet. I knew exactly how I wanted it to taste in my mind. Unfortunately, my fourth-grade self wasn’t as adept in the kitchen as I am now and I ruined the cornbread by adding way too much sugar. I kept tasting the batter and just couldn’t ever get it sweet enough for my taste (is it any wonder I became a dessert blogger??), so I dumped in cup after cup of sugar trying to get it just right.

Of course, I ended up with a dense, sticky mess and a B- on the assignment.

I wish I could find that teacher and give her a slice of this honey buttermilk cornbread and get that grade bumped up to an A++!

I’m obsessed with this cornbread. With those golden brown crispy edges and tender middle, it’s no wonder why. And the sweetness? It’s absolutely perfect. The honey lends moistness to the bread as well as a sweet taste that perfectly compliments the hearty corn texture.

We love eating it with chili or BBQ chicken, but I think it’s even good for breakfast with butter and honey and a couple of fried eggs on the side.

Also good? Mixing in blueberries! No, I’m not crazy. I swear it’s amazing. But if you’re more into the savory kind of cornbread, there’s a lot you can do there too. Try adding cheddar and jalepenos to the batter. Or chopped red and green peppers. Or add a can of corn for a deliciously rustic texture.

However you make it, I know you’ll love it. Be sure to pin this recipe for later– you’ll want to make it over and over again, guaranteed!

Honey Buttermilk Cornbread