Buttermilk Cornbread with Cinnabutter
Buttermilk Cornbread with Cinnabutter

This cast-iron cooked cornbread is slightly sweet, dense and crumbly and when you let the salty cinnabutter melt into the pockets of this cake is is next level delicious. This is a must try!


Honey cinnamon butter

6oz unsalted butter-room temperature

1 tsp honey

½ tsp cinnamon

½ tsp smoked sea salt

Buttermilk Cornbread

Makes 1 10-inch cast iron pan

Prep time: 5 minutes

Cook time: 30 minutes

½ cup unsalted butter-melted

1/3 cup honey

1/3 cup white sugar

2 eggs

1 cup (250ml) buttermilk

½ tsp baking soda

Pinch of salt

1 cup cornmeal

1 cup All Purpose flour

1/2 tsp chipotle powder

1/3 cup grated cheddar cheese



Prep time 30 minutes

Make the Butter

  1. In a mixing bowl combine all ingredients until smooth
  2. Place the butter onto a sheet of parchment paper and using the paper to keep your hands clean, roll the butter into a log
  3. Place the butter into the fridge and cool until firm
  4. Remove the butter from the fridge and cut into disks to place on the warm cornbread.

Make the Cornbread

  1. Preheat the oven and a 10-inch cast iron pan to 375 degrees F.
  2. In a mixing bowl, combine melted butter, eggs, honey, sugar and buttermilk. Mix until well combined.
  3. In another bowl, mix the dry ingredients together – the cornmeal, flour, baking soda and salt and cheese.
  4. Add your wet ingredient into the your dry 1/3 of a cup at a time, mix until combined (a few lumps are ok)
  5. Remove the hot cast iron pan from the oven and melt 1 Tbsp of butter into the pan, swirling it around to coat the pan well.
  6. Pour the batter into the pan and place it back into the oven to cook for 30 minutes, or until cooked through (prick with a toothpick and if it comes out clean it is cooked)
  7. Remove from oven and let cool for 10 minutes
  8. Add honey cinnamon butter to the top

chef spencer in action!