Old Fashioned Cornbread from Scratch
Making old fashioned cornbread from scratch is easy with a few simple ingredients, and perfect to serve with chili or any southern meal.
Prep Time5 minutes mins
Cook Time12 minutes mins
Total Time17 minutes mins
Course: Side Dish
Cuisine: Southern
Servings: 12 muffins
Calories: 205kcal
- 1 ¼ cups coarsely ground Cornmeal
- ¾ cup Flour
- ¼ cup Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- ½ teaspoon Baking Soda
- ⅓ cup Whole Milk
- 1 cup Buttermilk
- 2 Eggs (lightly beaten)
- 7 tablespoons Butter (melted)
- 1 tablespoon bacon grease (or butter)
Preheat oven to 425 and place a 9" cast iron pan (or muffin tin) 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 batter into the baking dish.
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 a muffin pan, don't fill the batter to the brim since it will rise during cooking. ¾ full is sufficient.
Tip: Serve a slice of cornbread with a drizzle of honey or maple syrup.
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