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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4 1/2 teaspoons
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.
This was different than other cornbread I've made. The cornmeal, flour ratio especially. With that, it's much more "gritty" than the recipes with similar amounts. 'Not a bad thing necessarily, just something I noticed. I added less sugar, 1/4c. A third would not have been too much though. As cornbread, I like other recipes better; as the base for cornbread dressing, I think this is our winner. :) Something else I noticed, this sizzles when it's done. Weird with only a quarter cup oil. Other recipes that have more fat, don't. Huh. This bakes with slight brown patches near the edge & a flat (not rounded) top.
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!
I added a little more sugar and frozen corn that I heated a little in the microwave. Also used butter instead of oil.
Easy & delicious! Tastes just like the cornbread they serve at one of my favorite restaurants in Laguna Beach! My whole family loved it!
I really enjoyed this cornbread and it took me back to my Mother's kitchen. I'm a country girl at heart and this recipe is just what I needed. I will be making this when ever I need my fix of cornbread.
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.
Great recipe! This went really well with Jambalaya!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Sweet Buttermilk Corn Bread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 71
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