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.
Servings: 12 muffins
- 9" Cast Iron Skillet or Cast Iron Muffin Pan
- 1 1/4 cups coarsely ground Cornmeal
- 3/4 cup Flour
- 1/4 cup Sugar
- 1 tsp Kosher Salt
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/3 cup Whole Milk
- 1 cup Buttermilk
- 2 Eggs (lightly beaten)
- 7 tbsp Butter (melted)
- 1 tbsp bacon fat (or butter)
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.
If using muffin pan, don't fill batter to the brim since it will rise during cooking. 3/4 full is sufficient.
IF YOU LIKED THIS RECIPE check out my Flaky Buttermilk Biscuits recipe too!
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