Honey-Buttermilk Cornbread with Roasted Corn

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A moist, sweet cornbread studded with charred corn kernels and a hint of honey, perfect for pairing with savory dishes. This American-inspired quick recipe, ready in about 46 minutes, pairs Yellow cornmeal, All-purpose flour, Baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups Yellow cornmeal
• 1/2 cup All-purpose flour
• 2 tsp Baking powder
• 1/2 tsp Salt
• 1 cup Buttermilk
• 1/4 cup Honey
• 1 Egg
• 1 cup (fresh or frozen) Corn kernels
• 2 tbsp Butter

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C) and grease an 8-inch square baking dish with 1 tbsp butter.
2. Step 2: Whisk cornmeal, flour, baking powder, and salt in a large bowl. In a separate bowl, whisk buttermilk, honey, and egg until smooth.
3. Step 3: Fold wet ingredients into dry ingredients until just combined, then stir in corn kernels.
4. Step 4: Melt remaining 1 tbsp butter in a small skillet over medium heat, add corn kernels, and cook for 5-6 minutes until lightly charred, stirring occasionally.
5. Step 5: Pour batter into prepared dish, top with charred corn, and bake for 25-28 minutes until golden and a toothpick inserted comes out clean.