Buttermilk Corn Bread Recipes

BUTTERMILK CORNBREAD

Steps:

• Place oil in an 8-in. ovenproof skillet; tilt to coat bottom and sides. Place in a 425° oven for 10 minutes. , In a small bowl, combine cornmeal, flour, baking powder, salt and baking soda. Beat egg and buttermilk; add to dry ingredients just until moistened. , Pour into the hot skillet. Bake for 15 minutes or until golden brown and a toothpick inserted in the center comes out clean.

BUTTERMILK CORNBREAD

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.

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 450°F.
• Heat oil in an 8" cast iron skillet or muffin pans for 5 minutes.
• Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture.
• Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened.
• Pour into the hot skillet.
• Bake for 20 minutes or until golden.

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 425°F. Place a 10-inch cast-iron skillet in oven for 10 minutes.
• Meanwhile, stir together cornmeal, flour, sugar, baking powder, and salt in a large bowl; set aside.
• Whisk together buttermilk, eggs, and 4 tablespoons of the butter; stir into cornmeal mixture just until combined.
• Remove skillet from oven, and add remaining 1 tablespoon butter to skillet; swirl butter around skillet until heated through, about 30 seconds. Carefully pour batter into hot skillet. Bake in preheated oven until cornbread is golden and pulls away from sides of skillet, 18 to 20 minutes. Remove from oven, and let cool 3 to 5 minutes before inverting onto a wire rack; slice and serve warm.

BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 450 degrees F.
• Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
• Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

GRANDMOTHER'S BUTTERMILK CORNBREAD

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.

BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Butter the bottom and sides of an 8-inch square baking pan with some of the butter, then dust with flour and line with parchment paper.
• Combine the flour, cornmeal, baking soda and salt in a large bowl. Whisk together the butter, buttermilk, cream, vinegar and eggs in a medium bowl until smooth, then quickly pour the wet ingredients over the dry ingredients and whisk to combine. Quickly pour the batter into the prepared pan, smooth the top and bake until light brown on top, firm to the touch and a toothpick inserted in the middle comes out clean, about 30 minutes.
• Transfer the baking pan to a rack and brush the top lightly with more buttermilk. Let cool for 5 minutes, then invert the cornbread onto a cutting board and remove and discard the parchment paper. Flip the cornbread back over again, cut into large squares and serve while warm.

CLASSIC BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.
• In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)
• Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.

CLASSIC BUTTERMILK CORNBREAD

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.

QUICK BUTTERMILK CORNBREAD

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.

MOM'S SWEET BUTTERMILK CORN BREAD

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.

BUTTERMILK CORN BREAD

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 CORNBREAD

Steps:

• Preheat the oven to 450°F.
• Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Note) and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
• Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the corn bread for 20 minutes, or until browned on top. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
• Season a new cast-iron skillet by coating the inside with vegetable shortening (not butter) and heating the pan in a very hot oven (450°F) for 1 hour. Cool the skillet and wipe off any excess oil before using. To care for a seasoned skillet, wipe the interior after each use. Do not soak it in soapy water or put it in the dishwasher.

BUTTERMILK CORN BREAD, A SIMPLE METHOD

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.