The Best Buttermilk Cornbread


8 T (1) stick butter
½ c granulated sugar
¼ c honey
2 eggs, room temp
1 c buttermilk room temp
1 c all-purpose flour
1 c cornmeal
½ tsp salt
½  tsp baking soda
½ Tbsp. unsalted butter, melted (for brushing)


  1. Preheat oven to 375 degrees. Spray or lightly butter an 8X8 inch glass or metal baking pan, set aside.
  2. In a large mixing bowl, combine the melted butter, sugar, and honey. Whisk the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.
  3. In a medium mixing bowl whisk flour, cornmeal, salt, and baking soda. Gradually add the dry ingredients, stirring with a spatula until only a few lumps remain.
  4. Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer. Allow the batter to sit for 3 minutes before placing in the oven to bake.
  5. Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean. Remove from the oven, brush the top with butter and allow to cool for 5-10 minutes before slicing and serving.

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