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Mom's Sweet Buttermilk Corn Bread
Mom's Sweet Buttermilk Corn Bread
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Sweet buttermilk cornbread baked in a cast-iron skillet.
Ingredients:
  • 0.25 cup vegetable oil
  • 2 cups white cornmeal
  • 0.33333334326744 cup white sugar
  • 4.5 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
Instructions:
  • Heat your oven to a toasty 450 degrees F (230 degrees C).
  • Drizzle vegetable oil into a 10-inch cast-iron skillet, ensuring the bottom and sides are coated. Preheat in the oven until very hot, about 3 to 5 minutes. Remove from oven.
  • In a bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat eggs and mix in buttermilk. Transfer half of the hot skillet's vegetable oil (2 tablespoons) into the buttermilk mixture, leaving the rest in the skillet, and beat until well combined. Pour the buttermilk mixture into the dry ingredients and mix until smooth. Pour the batter into the skillet.
  • Bake until top is golden brown, for 18-20 minutes. Cut cornbread into portions in the skillet and serve while warm.

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