Mom's Sweet Buttermilk Corn Bread

Mom's Sweet Buttermilk Corn Bread

6 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Nandabear
Recipe by  Nandabear

“This corn bread is a little on the sweet side. It's made with white cornmeal, but yellow works too. I learned to make it from my other mom (MIL). It is baked in a cast-iron skillet. Can be used to make stuffing or put leftovers in a cup with milk and put it in the fridge overnight for a comforting breakfast.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
  3. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
  4. Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.

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Reviews (6)

Rate This Recipe
ONIOND
1

ONIOND

So tasty! I made a half recipe in my 6 inch Pyrex dish, turned out crispy on the edges and very flavorful and moist. I did change the method a bit...I added the cornmeal to the wet ingredients first, then did the other steps; I find the texture in the finished product to be more acceptable to DBF. Cast iron would have made it better, but that's a lotta leftover cornbread :) thank you for sharing this awesome recipe from your other mom, Nandabear!

Lilcat
1

Lilcat

This makes a scrumptious and versital corn bread. As Nandabear has said it can be used a varity of ways. I can imagine all kinds of add-ins. It reminds me of my grandma's cornbread which was a regular on her table. I will be making this my go to recipe.

MOMOFSNUGGLEBUG
0

MOMOFSNUGGLEBUG

We made this recipe last night to go with some taco soup that I had made in the slow cooker. Normally I would use a Jiffy Cornbread recipe because I've been too scared to try making cornbread "from scratch." I followed the recipe with one small modification: yellow cornmeal. I did not have white cornmeal to use. I didn't have a lot of time to get this made because I was working with it last minute. The recipe was so easy to follow which is a huge factor for me. It had a reasonable amount of ingredients and doesn't require three hours of stirring, kneading and other various baking terms I didn't have time for. It made a HUGE skillet full. Very thick. So delicious and I don't even like cornbread! Hubby loved it and apparently so did the sugar ants. I am adding this to my "kid tested, mother approved" file.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 231 cal
  • 12%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 35.6 g
  • 11%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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