Best 4 Moms Sweet Buttermilk Corn Bread Recipes
Moms sweet buttermilk cornbread is a classic Southern dish that has been enjoyed for generations. With its golden-brown crust, moist and tender interior, and hint of sweetness, this comforting bread is the perfect accompaniment to any meal. Whether you're looking for a quick and easy side dish or a special treat, mom's sweet buttermilk cornbread is sure to become a family favorite. So gather your ingredients and preheat your oven, because it's time to learn how to make this delicious Southern staple yourself!
Let's cook with our recipes!
MOM'S SWEET BUTTERMILK CORN BREAD
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.
Provided by Nandabear
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 231.4 calories, Carbohydrate 35.6 g, Cholesterol 39.2 mg, Fat 7.8 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 1.6 g, Sodium 589.1 mg, Sugar 9.3 g
MOM'S BUTTERMILK CORNBREAD
I never knew what packaged cornbread was as a child. It's so easy and great to have with dinner or to put in dressing. My dressing gets requested every holiday and it has to have this cornbread in it.
Provided by Stock Show Mom
Categories Quick Breads
Time 25m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450°F
- Pour 1/2 the oil into a small (cast iron) skillet and let heat with oven.
- Mix dry ingredients.
- Add buttermilk, egg and remaining oil.
- Mix until lumps are gone. Remove skillet from hot oven and pour batter inches.
- Bake for 20-25 minutes.
- ***If making a double batch, DO NOT increase egg amount, but double everything else.
MOM'S BUTTERMILK CORNBREAD
This recipe was given to me by my mom. Good old Southern skillet cornbread.
Provided by MarkWayne
Categories Cornbread
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
- Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 29.5 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 515 mg
HOMEMADE SWEET BUTTERMILK CORNBREAD
This is a wonderful cornbread recipe that is moist and sweet. I came up with this recipe after experimenting with tons of other cornbread recipes. None met my high standards so I finally came up with my own and here it is...
Provided by Beachbunnymom
Categories Quick Breads
Time 40m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 375 degrees. You will use 2 9 inch cake pans. Set them aside for now.
- Mix butter, sugar, and eggs w/ electric mixer till well blended.
- Sift flour, cornmeal, baking powder, and salt. Add to butter mixture. Add Buttermilk and creamed corn. Mix well.
- Place 1/2 tbsp butter in each pan. Place in oven for 5 minutes till butter has melted. Pour batter in each pan evenly. Bake in oven for 30 minutes or do toothpick test to see if done.
Nutrition Facts : Calories 138.5, Fat 4.7, SaturatedFat 2.6, Cholesterol 31.5, Sodium 261.7, Carbohydrate 21.9, Fiber 0.8, Sugar 8.1, Protein 3
Tips:
- Use fresh cornmeal. Fresh cornmeal will give your cornbread a more flavorful and moist texture. If you can't find fresh cornmeal, you can use store-bought cornmeal, but be sure to check the expiration date.
- Don't overmix the batter. Overmixing the batter will make your cornbread tough. Mix just until the ingredients are combined.
- Use a hot oven. A hot oven will help your cornbread rise and give it a crispy crust. Preheat your oven to the temperature specified in the recipe before you start mixing the batter.
- Don't open the oven door during baking. Opening the oven door during baking will cause your cornbread to fall. Wait until the baking time is almost complete before checking on your cornbread.
- Let the cornbread cool before serving. Let the cornbread cool for at least 10 minutes before serving. This will help it to set and make it easier to slice.
Conclusion:
Buttermilk cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. Whether you're serving it with fried chicken, barbecue, or a bowl of soup, buttermilk cornbread is sure to be a hit. So next time you're looking for a quick and easy side dish, give this buttermilk cornbread recipe a try. You won't be disappointed!
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