This buttermilk cornbread is soft and moist on the inside with a little crunch on the top. It's slightly sweetened with honey a little sugar.
Pre-heat oven to 375°. Rub a 9x9 baking dish with butter all over the bottom and up the sides. Make sure to get the corners and folds well.
Combine dry ingredients in one bowl and whisk them well.
Combine wet ingredients in another bowl and whisk until smooth.
Slowly add dry ingredients into wet ingredient, whisking after each addition.
Make sure it's all whisked together completely and set aside for about 10 minutes to let all those beautiful ingredients activate.
Transfer batter into prepared baking dish and spread it evenly.
Bake for about 33-38 minutes. You may need to loosely cover the baking dish with aluminum foil after about 25 minutes, if the top is browning too fast.
Take out of the oven and let it sit for about 10 minutes before cutting.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.