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
* 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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This perfectly moist corn bread is slightly sweet and very versatile.