Go Back

Cornbread Squares

Delicious, fluffy cornbread squares infused with honey, perfect as a side dish or snack that will evoke cherished family memories.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 squares
Course: Side Dish, Snack
Cuisine: Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup yellow cornmeal Look for stone-ground cornmeal for a more rustic texture and flavor.
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted and slightly cooled Prep your butter to room temperature for an even batter.
  • 1/3 cup honey Using local honey can add a unique flavor.
  • 2 large eggs Use room temperature eggs for best results.
  • 1 cup buttermilk Substitute with 1 cup milk + 1 tablespoon lemon juice or white vinegar if needed.

Method
 

Preparation
  1. Set your oven to 400°F (200°C). Grease an 8x8-inch square baking pan or line it with parchment paper.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, whisk together the melted butter, honey, eggs, and buttermilk until smooth.
  4. Gently pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined; do not overmix.
  5. Pour the batter into the prepared baking pan, spreading it evenly. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
  6. Let the cornbread cool in the pan for at least 10 minutes before slicing. Serve warm with honey if desired.

Notes

For lighter cornbread, sift dry ingredients before mixing with wet. Store leftovers in an airtight container at room temperature for 2 days, in the fridge for up to a week, or freeze for up to 3 months.