Mom’s Sweet Buttermilk Corn Bread

  • Recipe By
  • Published Dec 24th
  • Ready In35m
  • Servings10
  • Calories231
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.

Mom’s Sweet Buttermilk Corn Bread Ingredients

The following are the ingredients needed to make delicious Mom’s Sweet Buttermilk Corn Bread for 10 servings:

  • 1/4 cup vegetable oil
  • 2 cups white cornmeal
  • 3/4 cup all-purpose flour
  • 1/3 cup white sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk

Mom’s Sweet Buttermilk Corn Bread Cooking Instructions

  • Prep10m
  • Cook25m
  • Ready In35m

To cook Mom’s Sweet Buttermilk Corn Bread, you need about 10 minutes of preparation time. The time needed to cook this Mom’s Sweet Buttermilk Corn Bread is about 25 minutes , and you can serve your Mom’s Sweet Buttermilk Corn Bread within 35 minutes . The following are the steps to cook Mom’s Sweet Buttermilk Corn Bread easily:

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 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. 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. 4 Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.


  • 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 grams of fat; 35.6 grams of carbohydrates; 5.8 grams of protein; 39 milligrams of cholesterol; 589 milligrams of sodium.

  1. Jan 18th 2016

    Made this as written, it was delicious.

  2. Jan 15th 2015

    Great recipe! This went really well with Jambalaya!

  3. Jan 7th 2015

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

  4. Dec 23rd 2014

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

  5. Nov 5th 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 ...

  6. Jul 21st 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 cornbre ...

  7. May 8th 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 ingredien ...

  8. May 2nd 2014

    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 necessa ...

  9. May 1st 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 o ...