Honey and Buttermilk Cornbread

This recipe comes from Operations Coordinator Taylor Millington (via Host the Toast blog). Local honey and eggs are abundant at farmers markets right now.


  • 2 sticks unsalted butter, melted, plus more for brushing
  • 1 cup granulated sugar
  • 1/2 cup honey
  • 4 large eggs, room temperature
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 cups cornmeal
  • 2 teaspoons salt
  • 1 teaspoon baking soda


  1. Preheat oven to 400°F. Spray or lightly butter an 13 x 9″ baking pan and set aside.
  2. In a large mixing bowl, mix the melted butter, sugar and honey. Whisk in the eggs, one at a time, until well-combined. Whisk in the buttermilk.
  3. In another mixing bowl, whisk together the flour, cornmeal, salt, and baking soda. Stir the dry ingredients into the wet ingredients, a bit at a time, until fully incorporated.
  4. Pour the batter into the prepared pan and let sit for 5 minutes before baking.
  5. Bake for 25-30 minutes, rotating halfway through, or until the top is golden brown and a cake tester inserted into the center comes out clean. Remove from the pan and brush with melted butter. Serve warm.

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