This Buttermilk Cornbread is very easy to put together and is simply DELICIOUS! 😋
I remember as a little girl smelling buttermilk cornbread baking in the oven couldn’t wait for mother to slice us a huge hunk, dripping with extra butter slathered on top with just enough honey! Talking about some good eating!!! THE BEST!!

I Cooked up some Lima Beans with Smoked Turkey and a little pot of rice and thought, there is no way I could fully enjoy my meal without a huge slice of Buttermilk Cornbread!
I decided to invite you along to show you just how quick and easy it is to make for your family.
This recipe is for a large cast iron pan but you can definitely cut it in half for a regular size pan.

You will need;
Room Temperature
2 sticks of melted butter (you will need extra butter for your cast iron pan and even more butter to slathered on your buttermilk cornbread after it comes from the oven)
2 cups of granulated sugar
4 eggs
3/4 cup of honey
2 cups of buttermilk
2 cups all purpose flour
2 cups of cornmeal
1teaspoon of salt
1 teaspoon of baking powder

Preheat oven to 375 degrees
Preheat your cast iron pan in the oven or the stove top with butter (I use about 1/2 a stick)

Mix together your dry ingredients in a large bowl ( cornmeal, flour, sugar, salt, baking soda) and set aside.
In a separate bowl whisk your wet ingredients ( melted butter, buttermilk, eggs, honey in that order)
Add your wet ingredients to your dry mix, mix well and try to get all of the lumps out of your batter.
Pour your well mixed batter into a pre-warmed buttered cast iron pan (I like to hear a slight sizzle as the batter hits the pan)
Spread it evenly and bake at 375 for 25-35mins
Once removed from the oven slather with more butter and honey and ENJOY!😊

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#oldfashion #castiron
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