By Cindy Adams

It’s perfectly fluffy, moist, and slightly sweet, and IT IS DANGEROUSLY GOOD, particularly with extra butter on top, melting right into the warm bread with a drizzle of honey. It’s perfection to say the least.

So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE.


Buttermilk Cornbread


1 1/2 cups cornmeal
1 cup all-purpose flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon kosher salt
2 cups reduced fat buttermilk 1 large egg
6 tablespoons unsalted butter, melted and divided 


1. Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven. 

2. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. 

3. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. 

4. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes. 

5. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. 

6. Serve warm right in the cast iron skillet to keep warm and for presentation purposes.