HONEY-BUTTERMILK SKILLET CORNBREAD
Provided by Damaris Phillips
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Put a 10-inch cast-iron skillet in the oven and allow to heat until very hot, about 8 minutes.
- Whisk the cornmeal, flour, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, honey, eggs and 6 tablespoons of the butter in a second bowl. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
- Carefully remove the hot skillet from the oven, add the remaining 2 tablespoons of butter and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 30 to 35 minutes.
- Enjoy immediately slathered with butter, or for breakfast covered with sweet milk!
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
SKILLET CORNBREAD
This Easy Buttermilk Cornbread Recipe is made in a cast iron skillet - just like in the good old days! A tender, lightly sweet cornbread that's perfectly crusty on the bottom.
Provided by Melissa Griffiths - Bless this Mess
Categories Breads
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- In a medium bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt together until well combined.
- Make a well in the center of the dry ingredients and add the buttermilk and egg.
- Slow mix the ingredients until everything comes together, taking care not to over mix.
- Add the 4 tablespoons of butter to a 10-inch cast iron skillet and place it in the oven. Let the butter melt in the pan for 3 to 5 minutes.
- When the butter is melted, remove the pan from the oven and carefully swirl the butter in the pan to evenly coat the bottom.
- Add the prepared batter to the prepared pan and smooth the top with a spatula.
- Bake for 20 to 25 minutes or until the top is golden-brown and the cornbread is cooked through.
- Remove from the oven and allow to cool for 5 minutes before cutting and serving hot.
Nutrition Facts : Calories 266 calories, Sugar 8.9 g, Sodium 727.5 mg, Fat 8.7 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 40.5 g, Fiber 2.1 g, Protein 6.4 g, Cholesterol 44.4 mg
CAST IRON SKILLET BUTTERMILK CORNBREAD
This recipe is for those people that do not like sweet cornbread. For me, this is my comfort food and what I grew up on.
Provided by Dannielle Randall
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
- Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.
- Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.
- Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes.
- Remove from oven to cool slightly, about 5 minutes. Cut into wedges.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 26.7 g, Cholesterol 28.9 mg, Fat 8.8 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 635.1 mg, Sugar 1.8 g
GRANDMA'S BUTTERMILK CORNBREAD
Fluffy, moist skillet cornbread-just like Nana used to make! Serve with butter and honey.
Provided by Stacy
Categories Cornbread
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
- While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
- Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
- When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
- Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 32.6 g, Cholesterol 48.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 520.4 mg
SKILLET-SIZZLED BUTTERMILK CORNBREAD
An outstanding cornbread recipe from the cookbook, "Passionate Vegetarian", by Crescent Dragonwagon. She and her husband served this at their award-winning inn, The Dairy Hollow House, and it was their most requested recipe. Make sure your oven is accurate. It really needs to be up to temperature for perfect results.
Provided by blucoat
Categories Quick Breads
Time 40m
Yield 8 large wedges
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F In a large bowl, combine the cornmeal, flour, baking powder, salt, baking soda and sugar. Stir to combine.
- In a small bowl, whisk together the buttermilk, egg and oil.
- Place a 9- to 10¼-inch skillet over medium heat, add the butter and heat until the butter melts and is sizzling seriously. Tilt the skillet to coat the sides. As the butter's melting, quickly pour the wet ingredients into the dry and, using a wooden spoon, stir the wet and dry together with as few strokes as possible - only as many as are needed to combine the two. Don't beat it, don't smooth it out. Scrape the batter into the hot, buttery skillet - if it's hot enough, it will sizzle as it goes in - and pop it in the oven immediately.
- Bake until golden brown on top, 25 to 30 minutes. Cut into wedges and serve hot.
Nutrition Facts : Calories 216.5, Fat 9.9, SaturatedFat 2.3, Cholesterol 31.8, Sodium 313, Carbohydrate 27.5, Fiber 1.5, Sugar 3.6, Protein 4.9
BUTTERMILK SKILLET CORNBREAD
This is my favorite cornbread. A friend of mine gave me the recipe. It makes a thin crunchy cornbread. No flour is ever used in this recipe. It can be tricky sometimes and I have had it stick to the pan (I use cast iron skillet).
Provided by vlynn
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all together and pour in skillet after oil has gotten pretty hot on top of stove.
- Bake 10 minutes in oven at 450 degrees.
- Turn over and bake another 10 minutes.
Nutrition Facts : Calories 134.7, Fat 7.8, SaturatedFat 3.6, Cholesterol 34.6, Sodium 276.3, Carbohydrate 13.4, Fiber 1.1, Sugar 1.6, Protein 3
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