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    Home » Recipes » Side Dishes

    Homemade Buttermilk Cornbread from Scratch

    Published: Jun 20, 2018 by Fox Valley Foodie · This post may contain affiliate links

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    Homemade Buttermilk Cornbread from Scratch #cornbread #southern #sidedish

    This homemade buttermilk cornbread is a classic made-from-scratch southern staple, striking the ideal balance between overly crumbly and excessively moist cornbread.

    I think in another life I was a quintessential southern grandmother, or perhaps I just identified as one. What else could explain my obsession with cast iron cookware and classic southern staples such as buttermilk cornbread? Heck, I always thought I would look good with my hair in curlers, or, you know, with hair.

    Homemade Buttermilk Cornbread from ScratchThis Buttermilk Cornbread recipe is one of my oldies but goodies.  It is a tried and true recipe that I have worked on refining over the years to get it just right. 

    Dry vs Moist Cornbread

    Though personal preferences regarding cornbread vary from person to person, I find the ideal cornbread strikes a balance between being dry and crumbly and being overly cake-like.  If you like your homemade cornbread to be more dry and crumbly, then you need to add more cornmeal and subtract flour.  If you like your cornbread to taste more like a moist cake, then you need to subtract cornmeal and add more flour.

    Southern Cornbread

    Oh, and don't even think about making homemade cornbread from scratch in anything but cast iron! Not that it won't work, it probably will still work.  However, for such an old-timey, classic recipe you need to honor the heritage of the generations that passed this delicious side dish to the present day.  Failing to do this will likely result in the offending cook being haunted by the ghosts Colonel Sanders, Robert E Lee, or that old dude from Dukes of Hazzard.

    Cornbread from scratch

    Buttermilk Cornbread  

    Using buttermilk makes the best cornbread, as it imparts a noticeable tanginess to the bread. I use a cast iron muffin pan to create Buttermilk Cornbread Muffins, but you can certainly use a 9" cast iron skillet for this recipe as well (affiliate links).  Just see the adjustment in baking times listed in the recipe. Personally, I enjoy making buttermilk cornbread into muffins best, because I enjoy the texture of the crisp edges, but either method is great.

    When is Cornbread Done

    Cornbread is done when a toothpick can be inserted into the center and removed cleanly, without batter sticking to the toothpick. For cornbread muffins, this will take around 12 minutes, but plan a 20-25 minute cooking time if using a skillet.

    Homemade Buttermilk Cornbread recipe

    What to Serve with Cornbread

    Cornbread is a great dish to bring to a picnic or potluck, however, I think it really shines when served with a hearty chili recipe. Cornbread is also great with other southern classics like Red Beans and Rice or Gumbo. Finally, don't forget BBQ! Serve some Buttermilk Cornbread along with your Grilled Country Style Ribs, BBQ Ribs, or Pull Pork.

    Homemade Buttermilk Cornbread from Scratch

    Homemade Buttermilk Cornbread from Scratch

    My homemade buttermilk cornbread from scratch is a delicious classic southern staple that strikes the ideal balance between overly crumbly, dry, cornbread and an overly moist cake.
    5 from 1 vote
    Print Pin Rate Save Go to Collections
    Course: Side Dish
    Cuisine: Southern
    Prep Time: 5 minutes
    Cook Time: 12 minutes
    Total Time: 17 minutes
    Servings: 12 muffins
    Calories: 205kcal
    Author: Fox Valley Foodie

    Ingredients

    • 9" Cast Iron Skillet or Cast Iron Muffin Pan
    • 1 ¼ cups coarsely ground Cornmeal
    • ¾ cup Flour
    • ¼ cup Sugar
    • 1 teaspoon Kosher Salt
    • 2 teaspoon Baking Powder
    • ½ teaspoon Baking Soda
    • ⅓ cup Whole Milk
    • 1 cup Buttermilk
    • 2 Eggs (lightly beaten)
    • 7 tablespoon Butter (melted)
    • 1 tablespoon bacon fat (or butter)

    Instructions

    • Preheat oven to 425 and place 9" skillet (or muffin pan) inside to heat while making the batter.
    • In large bowl whisk together cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in milk, buttermilk, eggs, and melted butter. Whisk until thoroughly combined.
    • Remove muffin pan or skillet from oven and set temperature at 375. Coat the inside of the cast iron with bacon grease and pour in the batter.
    • Place in the center of the oven and cook for 12 minutes for muffins or 20-25 minutes with a skillet. It is done when a toothpick can be inserted in the center and come out clean.
    • Allow to cool 10 – 15 minutes prior to serving.

    Notes

    If using muffin pan, don't fill batter to the brim since it will rise during cooking. ¾ full is sufficient.
     
    IF YOU LIKED THIS RECIPE check out my Flaky Buttermilk Biscuits recipe too!

    Nutritional Information

    Calories: 205kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 343mg | Potassium: 191mg | Fiber: 1g | Sugar: 5g | Vitamin A: 290IU | Calcium: 75mg | Iron: 1.1mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    This Buttermilk Cornbread recipe was originally published on FoxValleyFoodie.com November 15, 2015.

    If you enjoyed reading my Homemade Buttermilk Cornbread from Scratch recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

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    Reader Interactions

    Comments

    1. Michael Wallen

      June 20, 2018 at 5:34 pm

      5 stars
      Great recipe. My mom used to make corn bread in a cast iron mold that was shaped like little ears of corn. I disappeared during many moves. I haven't come across one in my searches, do you have any ideas.

      Reply
      • Fox Valley Foodie

        June 20, 2018 at 5:51 pm

        Thanks! I know exactly what you are talking about, I've seen them in the past! I did a little searching around for you and found some for sale on Amazon: Lodge L527C3 Cast Iron Cornstick Pan, Pre-Seasoned, 5-stick

        Reply

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