Mom's Sweet Buttermilk Corn Bread

Mom's Sweet Buttermilk Corn Bread

16
Nandabear 101

"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

35 m servings 231 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

16
  1. 20 Ratings

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Most helpful positive review

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 "...

Most helpful critical review

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...

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 "...

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 f...

I added a little more sugar and frozen corn that I heated a little in the microwave. Also used butter instead of oil.

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...

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 co...

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 ...

Great recipe! This went really well with Jambalaya!

I grew up with cornbread but never got around to making it myself, until tonight. It was easy and really reminded me of growing up. Recipe was spot on and even hubby liked it. Now I will be l...