Slightly sweet American bread made from cornmeal that can be eaten as a side dish to savory dishes or with coffee


  • 50 grams of brown sugar
  • 2 medium eggs
  • 1 tablespoon liquid honey
  • 100 grams of butter
  • 320 milliliters of buttermilk rough estimate
  • 180 grams of corn flour
  • 180 grams of wheat flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt


  1. Preheat the oven to 190 degrees top and bottom heat. Grease a large ovenproof dish (approx. 20*30cm) or a large cast iron pan and dust with flour. Melt the butter and let it cool to lukewarm.
  2. Whisk the sugar with the eggs. Then stir in honey, melted butter and finally the buttermilk.
  3. Mix the dry ingredients together well. Add to the wet ingredients and stir everything briefly but vigorously. If necessary, add a little more buttermilk if the dough is too thick.
  4. Pour the dough into the tin, smooth it out and bake for around 25-30 minutes. Not too long so that the cornbread doesn’t get dry. Brush with a little more melted butter if desired.

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