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Mom's Sweet Buttermilk Corn Bread

Mom's Sweet Buttermilk Corn Bread

Cost $5, save $10

Source: Recommended by CookPal

  • 25 Min
  • 10 Servings
  • $5

INGREDIENTS

  • Dry Ingredients

    • 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

  • Wet Ingredients

    • ¼ cup vegetable oil
    • 🥚 2 eggs
    • 🥛 2 cups buttermilk

STEPS

1

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

2

Pour vegetable oil into a 10-inch cast-iron skillet and swirl to coat the bottom and sides of the skillet. Place skillet into preheated oven until very hot, about 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.

4

Mix the buttermilk mixture into the dry ingredients to make a smooth batter.

5

Pour the batter into the hot skillet.

6

Bake in the oven until the top is golden brown, 18 to 20 minutes.

7

Cut cornbread into servings while in the skillet and serve warm.

NUTRIENTS

Per 1 serving

🔥

231

Calories

  • 6
    Protein
  • 36
    Carbs
  • 8
    Fats

💡 Use yellow cornmeal if white cornmeal is not available.Leftovers can be refrigerated and served with milk for a comforting breakfast.A hot skillet ensures a crispy crust for your cornbread.Replace sugar with a natural sweetener for a healthier option.