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Classic Cornbread
This Classic Cornbread recipe is made with buttermilk & butter for an AMAZING buttery flavor that's extra moist, with tender crumbs.
Course Side Dish
Cuisine American
Keyword corn bread
Prep Time 7 minutes minutes
Cook Time 45 minutes minutes
Rest 35 minutes minutes
Total Time 1 hour hour 27 minutes minutes
Servings 8 slices
- 1½ cups cornmeal
- 1½ cups buttermilk
- 1 cup applesauce - room temp
- ½ cup granulated sugar
- 6 tbsp butter - melted & slightly cooled
- 3 tbsp honey
- 3 large eggs
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- 2 tbsp butter - melted for after baking
- Additional honey for serving
In a large bowl whisk together cornmeal & buttermilk until combined - set aside to rest for 35 minutes.
Preheat the oven to 375 degrees. Lightly grease a 10x10 baking pan.
Add applesauce, sugar, melted butter, honey & eggs to the cornmeal mixture - whisk well.
Add flour, baking powder, baking soda & salt & whisk until no lumps remain.
Pour into the prepared pan and bake for 40-45 minutes or until a toothpick test is clean & the top is golden brown.
Cool on a wire rack for approx 10-15 minutes before slicing.
About 5 minutes into the cooling process pour the additional 2 tbsp of melted butter over the top as evenly as you can & allow it to soak in.
Serve with a drizzle of honey & additional butter.