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
Calories: 205kcal
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!
Nutrition
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