How to Make Mom's Sweet Buttermilk Corn Bread - A Step-by-Step Guide

There's nothing quite like the comforting aroma of freshly baked cornbread wafting through the kitchen. When it comes to making the perfect cornbread, nothing beats Mom's Sweet Buttermilk Corn Bread recipe. This timeless classic has been passed down through generations, and for good reason – it's the perfect combination of tender crumb, sweet flavor, and just the right amount of moisture.

What sets Mom's Sweet Buttermilk Corn Bread apart from other recipes is the use of buttermilk. Th...

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Ingredients

  • ¼ cup vegetable oil
  • 2 cups white cornmeal
  • ¾ cup all-purpose flour
  • ⅓ cup white sugar
  • 4 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Servings: 10
  • Yield: 10 servings

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

    231 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Cholesterol: 39mg
    • Sodium: 589mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 2g
    • Total Sugars: 9g
    • Protein: 6g
    • Vitamin C: 1mg
    • Calcium: 187mg
    • Iron: 2mg
    • Potassium: 168mg