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Homemade Buttermilk Cornbread from Scratch
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5 from 1 vote

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.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Side Dish
Cuisine: Southern
Servings: 12 muffins
Calories: 205kcal


  • 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
  • cup Whole Milk
  • 1 cup Buttermilk
  • 2 Eggs (lightly beaten)
  • 7 tablespoon Butter (melted)
  • 1 tablespoon 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. ¾ 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