Skip to main content New<> this month
Get the Allrecipes magazine

Mom's Sweet Buttermilk Corn Bread

Rated as 4.63 out of 5 Stars
123

"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."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 231
Original recipe yields 10 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 231 calories; 7.8 35.6 5.8 39 589 Full nutrition

Explore more

Reviews

Read all reviews 32
  1. 41 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
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...

Most helpful
Most positive
Least positive
Newest

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...

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...

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

Made this as written, it was delicious.

Great recipe! This went really well with Jambalaya!

Easy & delicious! Tastes just like the cornbread they serve at one of my favorite restaurants in Laguna Beach! My whole family loved it!

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 lit...

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...