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.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

  • 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.

  • Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.

Nutrition Facts

231 calories; protein 5.8g 12% DV; carbohydrates 35.6g 12% DV; fat 7.8g 12% DV; cholesterol 39.2mg 13% DV; sodium 589.1mg 24% DV. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/22/2014
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. Read More
(22)

Most helpful critical review

Rating: 4 stars
08/23/2020
1.23.15 ... https://www.allrecipes.com/recipe/231347/moms-sweet-buttermilk-corn-bread/ ... 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. MOM'S SWEET BUTTERMILK CORN BREAD by NandaBear Read More
(7)
56 Ratings
  • 5 star values: 46
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
07/21/2014
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. Read More
(22)
Rating: 5 stars
05/08/2014
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! Read More
(11)
Rating: 4 stars
08/23/2020
1.23.15 ... https://www.allrecipes.com/recipe/231347/moms-sweet-buttermilk-corn-bread/ ... 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. MOM'S SWEET BUTTERMILK CORN BREAD by NandaBear Read More
(7)
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Rating: 5 stars
12/23/2014
I added a little more sugar and frozen corn that I heated a little in the microwave. Also used butter instead of oil. Read More
(6)
Rating: 5 stars
05/01/2014
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. Read More
(3)
Rating: 5 stars
01/19/2016
Made this as written it was delicious. Read More
(3)
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Rating: 4 stars
11/05/2014
This was pretty good but a little on the dry side. The hot oil in the pan also pooled up over the top of my batter after I poured it into the pan which resulted in the center top getting a little too brown. Tasted good but I was hoping to get a better photo of the recipe. I served this with chili and a bit of butter on the cornbread which helped with the dryness. Read More
(3)
Rating: 5 stars
01/07/2015
Easy & delicious! Tastes just like the cornbread they serve at one of my favorite restaurants in Laguna Beach! My whole family loved it! Read More
(3)
Rating: 5 stars
01/15/2015
Great recipe! This went really well with Jambalaya! Read More
(3)