My Mama's Buttermilk Cornbread

Tammy Raynes


This is another recipe from my Mama. She would make either this or Cathead Biscuits for each meal. I'll have my Mama's Cathead Biscuit recipe on here too soon. She taught me how to cook when I was around 10 years old.

Mama had 7 kids and each of us can cook almost like her. Course no one EVER cooks as good as Mama.


☆☆☆☆☆ 0 votes

5 Min
30 Min


  • 1 1/4 c
    all-purpose flour
  • 1 c
    plus 3 tablespoons plain white cornmeal (or yellow if you want to use that)
  • 1/4 c
  • 1 Tbsp
    baking powder
  • 1 tsp
  • 1/4 c
    butter, melted
  • 2 large
  • 1 c

How to Make My Mama's Buttermilk Cornbread


  1. Preheat oven to 400 degrees. Lightly grease an 8" cast-iron skillet, and heat in oven 5 minutes.
  2. Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter. Add eggs and buttermilk, whisking just until smooth.
  3. Pour batter into hot skillet. Bake at 400 degrees for 30 to 33 minutes or until golden brown.

Printable Recipe Card

About My Mama's Buttermilk Cornbread

Main Ingredient: Flour
Regional Style: Southern
Other Tags: Quick & Easy Heirloom

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