Honey and Buttermilk Cornbread

This recipe is from Curl Ardee over at Chef Curl Ardee! If you like it, please consider subscribing to the blog or following on Instagram @ChefCurlArdee.


  • 1 and 1/2 cup of Cornmeal
  • 1 cup of Flour
  • 1/2 cup of Sugar
  • 4 tsp Baking Powder
  • 1 tsp of Salt
  • 1 Egg
  • 1/4 cup of Butter
  • 2 cups of Buttermilk
  • 1/4 cup of Honey


Preheat oven to 425 degrees.

Combine dry ingredients- cornmeal , flour, baking powder, sugar, and salt in a mixing bowl.

Melt half of the butter and add to mixture.

Add cracked egg, buttermilk, and half of the honey to mixture and mix thoroughly.

Pour cornbread batter into lightly oiled cast ironed skillet.

Bake for 20-25 minutes or until golden brown.

Remove from oven and spread the remaining butter and honey on the top of the cornbread.

This is a recipe collected to celebrate Juneteenth. This year, over 70 Black food creatives have to come together to share recipes in a digital cookout, inspired by this holiday and the African diaspora, all to continue their legacy of communion, albeit virtually, and share their history with the world. View more recipes here. Learn more about the importance of Juneteenth and why it matters in this article here.

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These are recipes that we've tried with the produce in our Farm Boxes! We loved them and hope you get a chance to try them out too 😀

If you have your own recipes, we'd love to hear what you've been cooking with your farm box!

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