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buttermilk cornbread with butter and maple syrup on white Pioneer Woman plate

Buttermilk Cornbread

How to make a delicious buttermilk cornbread from scratch. Easy, simple, non-sweet recipe. Bake in a cast iron skillet and enjoy with dinner.
3.75 from 4 votes
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Course: Breads & Muffins
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10 servings
Calories: 281kcal
Author: Mel Lockcuff


  • 2 1/2 cups cornmeal
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 2 whole eggs
  • 8 tablespoons unsalted butter melted
  • 2 tablespoons bacon grease


  • If you're using a cast iron skillet*, you'll want to pre-heat the skillet for as long as it takes you to mix up your cornbread.
  • Go ahead and set the oven to 450° and put the skillet in the oven to pre-heat.
  • Mix the dry ingredients together, including the cornmeal, salt, baking powder, and baking soda. Set aside.
  • Add the buttermilk to the eggs and beat.
  • Then add the melted butter to the egg mixture and beat.
  • Add the wet ingredients to the dry ingredients, mixing well.
  • Take the pre-heated skillet out of the oven, and grease it well with bacon grease or cooking spray**, though I highly recommend bacon grease.
  • Bake the cornbread for about 15 minutes, or until a toothpick inserted in the middle comes out clean.
  • Remove the cornbread from the oven, and allow it to cool in the pan.
  • Serve with your favorite meal and enjoy!


*You can use just about any type of pan that will work for cornbread or even corn muffins. We prefer to make cast iron skillet cornbread because it's just so simple and easy.**You can use bacon grease, or you can grease the pan with cooking spray or shortening. I prefer the flavor that bacon grease gives the cornbread.


Serving: 10servings | Calories: 281kcal | Carbohydrates: 31g | Protein: 5g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 449mg | Fiber: 3g | Sugar: 2g
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