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
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!
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.
This was great! Tasted just like my mom's :)
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. :)
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.
* 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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