For a richer flavor, consider using yellow cornmeal. If you don't have buttermilk, you can substitute with 2 cups of milk mixed with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using. Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. It's delicious reheated or enjoyed cold with a glass of milk. Experiment with adding other ingredients to the batter, such as chopped jalapenos, cheddar cheese, or cooked bacon.
Mom's Sweet Buttermilk Corn Bread
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING10 People
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VIEWS211
A slightly sweet, golden-crusted corn bread baked in a cast-iron skillet. Perfect on its own, or as a base for flavorful stuffings. Its simple comfort makes it ideal to enjoy warm or even cold with milk.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol39 mg
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Fiber2 g
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Protein6 g
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Saturated Fat2 g
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Sodium589 mg
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Sugar9 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 450 degrees F (230 degrees C).
02 Step
Recipe View Pour vegetable oil into a 10-inch cast-iron skillet, swirling to coat bottom and sides. (1 minute)
03 Step
Recipe View Place skillet in the preheated oven until very hot. (3-5 minutes)
04 Step
Recipe View Remove skillet from oven, being cautious as the skillet will be extremely hot.
05 Step
Recipe View In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. (2 minutes)
06 Step
Recipe View In a separate bowl, beat the eggs, then whisk in the buttermilk. (1 minute)
07 Step
Recipe View Pour half (2 tablespoons) of the hot oil from the skillet into the buttermilk mixture, incorporating it fully. Retain the remaining oil in the skillet. (1 minute)
08 Step
Recipe View Gently mix the buttermilk mixture into the dry ingredients until just combined. Avoid overmixing to keep the cornbread tender. (2 minutes)
09 Step
Recipe View Pour the batter into the hot skillet, spreading evenly. (1 minute)
10 Step
Recipe View Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean. (18-20 minutes)
11 Step
Recipe View Cut the cornbread into wedges while still in the skillet. Serve warm.
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Janis Schaefer
Apr 14, 2025This recipe is a classic! My family loves it, and it's so easy to make.
River Koch
Feb 9, 2025I tried this recipe, and it turned out perfectly! The buttermilk makes it so moist and flavorful.
Carlee Okon
Dec 29, 2024I added some chopped jalapenos for a little kick, and it was a huge hit! Thanks for the great recipe.
Flavie Roob
Oct 30, 2023The tip about using milk and lemon juice as a buttermilk substitute saved me! The cornbread was delicious.