EASY BUTTERMILK CORNBREAD
Easy Buttermilk Cornbread with a hint of honey is the perfect side to chili's, soups or stews! Crunchy buttery edges with a soft and fluffy centre!
Provided by Karina
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
- Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
- Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
- Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.
Nutrition Facts : Calories 218 kcal, Carbohydrate 29 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 129 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
BUTTERMILK CORNBREAD
Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.
Nutrition Facts : Calories 226 g, Fat 8 g, Fiber 1 g, Protein 6 g
GRANDMOTHER'S BUTTERMILK CORNBREAD
This is my grandmother's cornbread recipe and it's the best - sweet and moist!
Provided by Bethany Weathersby
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g
TENDER BUTTERMILK CORN BREAD
This tender cornbread couldn't be easier to make, and it's a delicious side for just about anything. Patricia Swart - Bridgeton, New Jersey
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 194 calories, Fat 6g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 412mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
EASY BUTTERMILK CORNBREAD
Baking this cornbread in a cast-iron skillet gives it the crusty goodness that says home cooking. Cornmeal and buttermilk are ingredients that lend authenticity and flavor to this recipe.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 28m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Generously grease bottom and side of 10-inch cast-iron skillet, 9-inch round pan or 8-inch square pan with shortening. If using skillet, heat greased skillet in oven about 5 minutes or until hot.
- Stir all ingredients until smooth. Pour batter into pan.
- Bake skillet 15 to 18 minutes, round or square pan 18 to 22 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 215, Carbohydrate 26 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 330 mg
QUICK BUTTERMILK CORNBREAD
The tattered recipe card for this cornbread proves it's been a family favorite for years. It's my daughter's top request. -Judy Sellgren, Grand Rapids, Michigan
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full). , Bake at 425° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes. Serve warm.
Nutrition Facts : Calories 390 calories, Fat 19g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 314mg sodium, Carbohydrate 50g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
BASIC BUTTERMILK CORN BREAD
I've never had a more buttery cornbread in my life. Who needs Jif when you can whip this up in the same amount of time. Boy do they know how to make them in the South. Recipe courtesy of Mrs. Bo Bowen and Southern Sideboards compiled by Junior League of Jackson Mississippi (Southern Living Hall of Fame edition).
Provided by AmyZoe
Categories Quick Breads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in small cast iron skillet.
- Stir together the corn meal, flour, egg, and buttermilk and add the melted butter.
- Leave small amount of butter in bottom and along sides of skillet.
- Pour mixture into heated skillet and bake at 350 for 25 to 30 minutes.
- Serve immediately.
- Freezes well after cooking.
- Recipe may be used for corn bread muffins or corn bread sticks.
Nutrition Facts : Calories 405.1, Fat 26, SaturatedFat 15.5, Cholesterol 116.3, Sodium 625.9, Carbohydrate 36.4, Fiber 2.5, Sugar 3.1, Protein 8
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
CLASSIC BUTTERMILK CORNBREAD
Make and share this Classic Buttermilk Cornbread recipe from Food.com.
Provided by Steve_G
Categories Quick Breads
Time 45m
Yield 1 10, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Butter bottom and sides of a 10 inch cast iron skillet or 9x9 inch baking pan.
- Mix first 6 ingredients in a food processor.
- Cut in butter until mixture resembles coarse meal.
- Beat buttermilk, vanilla and eggs in a large bowl.
- Add milk mixture to dry ingredients and process until just blended.
- Transfer to prepared pan.
- Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center.
- Cool in pan on rack.
Nutrition Facts : Calories 353.9, Fat 15, SaturatedFat 8.3, Cholesterol 111.7, Sodium 519.9, Carbohydrate 47.7, Fiber 2.6, Sugar 12.1, Protein 8.1
BUTTERMILK CORN BREAD
Categories Bread Milk/Cream Food Processor Side Bake Vegetarian Cornmeal Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 9
Steps:
- Preheat oven 400°F. Butter bottom of 9x9x2-inch baking pan. Mix first 6 ingredients in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Beat buttermilk and eggs in large bowl to blend. Add cornmeal mixture to egg mixture and blend. Transfer to prepared pan.
- Bake until corn bread is light golden brown on top and tester inserted into center comes out clean, about 30 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
BUTTERMILK CORNBREAD
A simple and easy recipe with delicious results. I take some butter and coat the top of the cornbread the minute it comes out of the oven. Once out of the pan, I sometimes add a drizzle of honey.
Provided by Yoly
Categories Cornbread
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with nonstick spray.
- Mix flour, cornmeal, baking powder, and salt together in a bowl.
- Mix melted butter, sugar, and honey together in another bowl. Add eggs, one at time, and mix until combined. Stir in buttermilk. Mix in flour mixture, then fold in thawed corn. Pour into the prepared baking dish.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 28 to 35 minutes.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 50.6 g, Cholesterol 78.2 mg, Fat 13.6 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 7.9 g, Sodium 156.6 mg, Sugar 23.4 g
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
BUTTERMILK CORN BREAD
Categories Bread Milk/Cream Side Bake Thanksgiving Vegetarian Dinner Fall Tailgating Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Butter 9-inch square baking pan. Sift flour, cornmeal, baking powder, salt and baking soda into medium bowl. Whisk buttermilk, butter and eggs in large bowl to blend. Add dry ingredients and stir just until blended. Pour batter into prepared pan.
- Bake until golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks.)
BUTTERMILK CORN BREAD, A SIMPLE METHOD
Provided by Florence Fabricant
Categories easy, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Butter a nine-inch to 10-inch round baking pan or a cast-iron skillet.
- Mix cornmeal, flour, baking soda and salt together. Stir in the buttermilk and two tablespoons of the butter. Spread in prepared pan and bake 30 minutes.
- Brush with remaining melted butter. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 2 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 326 milligrams, Sugar 3 grams, TransFat 0 grams
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