Cornbread Recipe With Buttermilk Recipe Fo Recipe Fo

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BUTTERMILK CORNBREAD



Buttermilk Cornbread image

This is in the latest issue of Southern Living (love this magazine) and was contributed by Mary Lynn Hanily of Tuscaloosa, AL. Buttermilk Cornbread

Provided by Ron Joyce Ripple S

Categories     Quick Breads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg

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



Buttermilk Cornbread image

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

1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
1 cup yellow cornmeal
1 cup all-purpose flour, (spooned and leveled)
1/4 cup sugar
1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda)
1 1/2 teaspoons coarse salt
1 cup low-fat buttermilk
2 eggs

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

BUTTERMILK CORNBREAD



Buttermilk Cornbread image

MY GRANDMOTHER would refer to this recipe as "comfort food", made from ingredients available on the farm or staples found in her pantry. She always cooked the corn bread in her "seasoned" black skillet, and it turned out slick as butter every time. -Elizabeth Cooper, Madison, Alabama

Provided by Taste of Home

Time 30m

Yield 2-4 servings.

Number Of Ingredients 8

1 tablespoon canola oil
1 cup cornmeal
1/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 cup buttermilk

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.

Nutrition Facts : Calories 228 calories, Fat 6g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 684mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

GRANDMOTHER'S BUTTERMILK CORNBREAD



Grandmother's Buttermilk Cornbread image

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

½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

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

BUTTERMILK CORNBREAD



Buttermilk Cornbread image

So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO GOOD.

Provided by Chungah Rhee

Categories     bread

Yield 8 servings

Number Of Ingredients 8

1 1/2 cups cornmeal
1 cup all-purpose flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon kosher salt
2 cups reduced fat buttermilk
1 large egg
6 tablespoons unsalted butter, melted and divided

Steps:

  • Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes. Serve warm.

BUTTERMILK CORNBREAD



Buttermilk Cornbread image

Provided by Food Network

Categories     side-dish

Time 35m

Number Of Ingredients 10

1 cup unbleached all-purpose flour
1 cup stone ground cornmeal
4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
1 large egg
1 1/2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled
1 tablespoon sugar
3/4 cups whole corn kernels (fresh, blanched or canned and drained)

Steps:

  • Preheat cast iron skillet or corn stick mold in a preheated 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not over-mix. Remove baking dish from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and 20 minutes for each loaf.

BUTTERMILK CORNBREAD



Buttermilk Cornbread image

Though most recipes for cornbread call for buttermilk (it helps to tenderize the crumb of the bread, made with inherently grainy cornmeal), this recipe drives home the buttermilk's characteristic tang by adding white vinegar and heavy cream for more dairy richness. Brushing the cornbread hot out of the oven with more buttermilk helps keep the top moist, and adds another dose of fresh, tangy flavor.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for buttering the pan
1 cup all-purpose flour, plus more for the pan (see Cook's Note)
1 cup white cornmeal
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, plus more for brushing
1 cup heavy cream
1 tablespoon distilled white vinegar
2 large eggs, lightly beaten

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.

BUTTERMILK CORNBREAD



Buttermilk Cornbread image

Provided by Food Network

Categories     side-dish

Time 35m

Number Of Ingredients 10

1 cup unbleached all-purpose flour
1 cup stone ground cornmeal
4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
1 large egg
1 1/2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled
1 tablespoon sugar
3/4 cups whole corn kernels (fresh, blanched or canned and drained)

Steps:

  • Preheat cast iron skillet or corn stick mold in a 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not overmix. Remove baking dish from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and 20 minutes for loaf or cake.

GRANDMOTHER'S BUTTERMILK CORNBREAD



Grandmother's Buttermilk Cornbread image

This is BETHANY WEATHERSBY's from AllRecipes.com grandmother's recipe. I must say it is the best cornbread I've ever made and consume. It is sweet and moist, fast and easy to make. In the time it takes to preheat my oven I had prepared the recipe and ready to bake. Tastes so much better than the box kind. I had to put the recipe here because I keep all my favorite recipes on recipezaar.com.

Provided by Nado2003

Categories     Quick Breads

Time 55m

Yield 1 pan, 9 serving(s)

Number Of Ingredients 8

1/4 lb butter (the same as 1 stick or 1/2 cup)
2/3 cup white sugar
2 eggs
1 cup buttermilk (I used 1 cup less 1 tablespoon of soymilk plus 1 tablespoon of vinegar and let sit for 5 minutes to )
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (175 degrees C).
  • Grease an 8 inch square pan.
  • Melt butter in large microwavable bowl.
  • Stir in sugar.
  • Quickly add eggs and beat until well blended.
  • In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl.
  • 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 274.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 69.5, Sodium 338.7, Carbohydrate 37.2, Fiber 1.4, Sugar 16.3, Protein 4.9

BUTTERMILK CORNBREAD FOR CORNBREAD DRESSING



Buttermilk Cornbread for Cornbread Dressing image

Buttermilk adds a creamy, slightly sweet flavor to this cornbread that's delicious on it's own or when tossed with garlic, herbs, and more to make our favorite Cornbread Dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 8-inch square

Number Of Ingredients 7

4 tablespoons melted butter, plus more for pan
2 1/2 cups yellow cornmeal
1 1/4 teaspoons salt
1 teaspoon sugar
4 teaspoons baking powder
3 large eggs
1 1/4 cups buttermilk, room temperature

Steps:

  • Preheat oven to 425 degrees. Butter an 8-inch square baking pan, and set aside. Whisk together cornmeal, salt, sugar, and baking powder in a medium bowl.
  • In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Add this mixture to cornmeal mixture, and stir until well combined.
  • Pour batter into prepared pan. Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Transfer to a wire rack to cool slightly before removing from pan.

BUTTERMILK CORNBREAD



Buttermilk Cornbread image

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

nonstick cooking spray
1 cup all-purpose flour
1 cup cornmeal
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, melted
½ cup white sugar
¼ cup honey
2 large eggs, at room temperature
1 cup buttermilk, at room temperature
½ cup frozen sweet corn, thawed

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 BUTTERMILK CORNBREAD



Mom's Buttermilk Cornbread image

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

1 ½ cups cornmeal
1 cup buttermilk
1 large egg
2 tablespoons vegetable oil, or more to taste
1 teaspoon salt, or to taste
1 teaspoon baking powder
¼ teaspoon baking soda

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

QUICK BUTTERMILK CORNBREAD



Quick Buttermilk Cornbread image

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

1-1/4 cups cornmeal
1 cup all-purpose flour
2/3 cup packed brown sugar
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1 cup buttermilk
3/4 cup canola oil

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.

BUTTERMILK CORNBREAD



Buttermilk Cornbread image

Make and share this Buttermilk Cornbread recipe from Food.com.

Provided by Dachshund Lover

Categories     Breads

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 cups buttermilk cornmeal mix (like Aunt Jemima or White Lily)
3 tablespoons Crisco shortening
1 1/2 cups buttermilk or 1 1/2 cups milk
1 beaten egg

Steps:

  • Melt shortening in a large (approximately 12 inches) iron skillet in a 350 degree oven until melted and very hot.
  • While the shortening is heating you can begin to prepare the cornbread batter.
  • In a large bowl combine the meal, egg and buttermilk and mix only to combine ingredients some lumps left is best.
  • When the shortening is hot, roll it around in the pan to keep the cornbread from sticking and pour the remaining shortening (leave about a teaspoon in the pan) into your batter and mix together.
  • Pour batter into pan and cook in oven for approximately 20 to 25 minutes.

MOIST NORTHERN CORNBREAD (CORNBREAD BUTTERMILK)



Moist Northern Cornbread (Cornbread Buttermilk) image

I wanted a moist, tender recipe and this one fits the bill. My own twist on a classic recipe. It's even great the next day! You can find the powdered buttermilk in the baking isle at Wal-Mart or your favorite grocery store. It keeps a long time and is a great kitchen essential. TIP: Spray cast iron pan with non-stick spray and place in the oven for 5-10 minutes. Pour in cornbread until cups are 2/3 full. Cooks in half the time and tastes even better!

Provided by wyojess

Categories     Quick Breads

Time 30m

Yield 16 serving(s)

Number Of Ingredients 10

1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 tablespoons powdered cultured buttermilk
2 eggs
1 1/3 cups milk
3 tablespoons warm melted butter

Steps:

  • Preheat oven to 425 degrees.
  • Melt butter in the microwave. Set aside to cool.
  • Mix together dry ingredients in one bowl.
  • Mix together milk and eggs in a second bowl.
  • Make a well in the dry ingredients and add in milk mixture. Stir about 10 strokes.
  • Fold in warm, melted butter.
  • Bake until a toothpick comes out clean or the bread is golden-brown and springs back when lightly pressed.
  • Bake 20 min for a 9x9" pan or 10 min in muffin pan. 7 min for pre-heated cast-iron cornbread pan. Enjoy!

Nutrition Facts : Calories 106.6, Fat 4, SaturatedFat 2.1, Cholesterol 35.3, Sodium 203.1, Carbohydrate 14.9, Fiber 0.9, Sugar 2.1, Protein 3.1

BUTTERMILK CORNBREAD WITH BACON AND CORN



Buttermilk Cornbread with Bacon and Corn image

A classic side dish served with chili, beans, BBQ, and greens. A dab of butter and a drizzle of honey on the top doesn't hurt either.

Provided by lutzflcat

Categories     Cornbread

Time 55m

Yield 12

Number Of Ingredients 12

4 slices bacon, diced
cooking spray
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
½ cup frozen corn, thawed

Steps:

  • Place diced bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 8 to 10 minutes. Drain bacon on paper towels and reserve 1 tablespoon bacon drippings.
  • Preheat the oven to 425 degrees F (220 degrees C). Spray an 8-inch square metal baking pan with cooking spray.
  • Stir cornmeal, flour, baking powder, sugar, baking soda, and salt together in a large bowl until well combined.
  • Whisk buttermilk and eggs together in a bowl. Stir in butter and the reserved bacon drippings. Pour buttermilk mixture over the dry ingredients, add bacon and corn, and stir until just combined. Spoon batter into the prepared baking pan, smoothing out the top with a spatula.
  • Bake in the preheated oven until top is golden brown and and edges start to pull away from the sides of the pan, about 25 minutes.
  • Transfer pan to a wire rack and let cool for 5 to 10 minutes. Cut into 12 squares and serve warm.

Nutrition Facts : Calories 178.4 calories, Carbohydrate 20.4 g, Cholesterol 46 mg, Fat 8.5 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 3.7 g, Sodium 332.6 mg

BUTTERMILK CORNBREAD



Buttermilk Cornbread image

This is great bread for any meal, but one of my favorite ways to eat it is crumbled up in a big bowl with really cold milk. Mmmm! Beth likes it cold with buttermilk. Now that's just wrong!

Yield serves 8

Number Of Ingredients 3

4 tablespoons corn oil or bacon drippings
3 cups self-rising cornmeal
2 1/2-3 cups buttermilk, well shaken

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.

CLASSIC BUTTERMILK CORNBREAD



Classic Buttermilk Cornbread image

Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the ultimate Thanksgiving dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Number Of Ingredients 8

1/2 cup (1 stick) butter, melted
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour, (spooned and leveled)
1/4 cup sugar
2 teaspoons baking soda
2 teaspoons salt
3 large eggs
2 1/2 cups low-fat buttermilk

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



Classic Buttermilk Cornbread image

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

2 cups yellow cornmeal
1 cup all-purpose flour, sifted
6 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, chilled, cut into small pieces
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 large eggs

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

GRANDMA'S BUTTERMILK CORNBREAD



Grandma's Buttermilk Cornbread image

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

1 ¼ cups stone-ground cornmeal
¾ cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
2 large eggs
⅓ cup vegetable oil
1 ½ cups buttermilk
2 tablespoons buttermilk

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

BUTTERMILK CORN BREAD, A SIMPLE METHOD



Buttermilk Corn Bread, A Simple Method image

Provided by Florence Fabricant

Categories     easy, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6

1 1/2 cups yellow cornmeal
1 cup flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups buttermilk
4 tablespoons melted butter

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

TENDER BUTTERMILK CORN BREAD



Tender Buttermilk Corn Bread image

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

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup buttermilk
3 tablespoons butter, melted

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.

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From myrecipes.com


SWEET CORNBREAD RECIPES WITH CORNMEAL - THERESCIPES.INFO
Sweet Cornbread Cake Recipe | Allrecipes hot www.allrecipes.com. Directions Step 1 Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish. Step 2 Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to ...
From therecipes.info


CORNBREAD WITH BUTTERMILK + VIDEO - COUNTRYSIDE CRAVINGS
2018-08-15 Instructions. Preheat oven to 400 degrees F (204 degrees C). Place a pat of butter (about 1/2 tablespoon) in a 10″ cast iron skillet. Place in oven to allow skillet to warm up and melt the butter. Or if you don’t have a cast iron skillet lightly grease a 9×9 baking pan, set aside.
From countrysidecravings.com


CLASSIC SOUTHERN BUTTERMILK CORNBREAD RECIPE - SUGAR AND SOUL
2020-11-18 Preheat the oven to 400°F and line an 8×8-inch baking dish with parchment paper and set aside. In a large bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda. In a large measuring cup or medium bowl, whisk together the cooled melted butter, buttermilk, egg, and sugar.
From sugarandsoul.co


BASIC BUTTERMILK CORNBREAD RECIPE - THE SPRUCE EATS
2021-12-28 This is a simple, classic buttermilk cornbread recipe baked in a preheated cast-iron skillet. There's no sugar in a Southern-style cornbread, but a small amount of sugar or a little honey can be added if you like. This cornbread gets a crispy crust and has a light, fluffy center.
From thespruceeats.com


BUTTERMILK CORNBREAD RECIPE - MAKE MOIST, FLUFFY CORNBREAD
Preheat oven to 375 degrees. Lightly grease an 8 inch square pan. In a bowl, combine the melted butter, sugar and honey. Add the eggs one at a time, mixing until smooth, then add the buttermilk and mix. In another bowl combine the dry ingredients (flour, cornmeal, salt and baking soda ).
From countryrecipebook.com


EASY BUTTERMILK CORNBREAD (BEST SWEET CORNBREAD) - CAFE DELITES
2020-11-18 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.
From cafedelites.com


MOIST BUTTERMILK CORNBREAD RECIPE - SIMPLY HOME COOKED
2020-11-09 1. Whisk the dry ingredients. Place the flour, cornmeal, salt, baking powder, baking soda, and sugar in a large bowl and whisk them together well. Then set them aside. 2. Mix the wet ingredients together. In another bowl, mix the eggs, honey, …
From simplyhomecooked.com


BUTTERMILK CORNBREAD RECIPE - REAL LIFE DINNER
2022-02-14 Instructions. Preheat oven to 400 degrees. Grease an 8x8 or 7x11 baking dish and set aside. In a medium-sized mixing bowl, combine the all-purpose flour, cornmeal, and brown sugar. Stir until completely combined. You may need to …
From reallifedinner.com


BUTTERMILK CORNBREAD - QUICK AND EASY SWEETENED CORNBREAD
2020-10-15 Rub a 9x9 baking dish with butter all over the bottom and up the sides. Make sure to get the corners and folds well. Combine dry ingredients in one bowl and whisk them well. Combine wet ingredients in another bowl and whisk until smooth. Slowly add dry ingredients into wet ingredient, whisking after each addition.
From willcookforsmiles.com


CLASSIC BUTTERMILK CORNBREAD - RECIPE - FINECOOKING
Heat the oven to 425°F. In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush. In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.
From finecooking.com


BUTTERMILK CORNBREAD RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Preheat oven to 400°. Lightly grease an 8-inch cast-iron skillet, and heat in oven 5 minutes. Advertisement. Step 2. Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter. Add eggs and buttermilk, whisking just until smooth.
From myrecipes.com


BUTTERMILK CORNBREAD RECIPE | MYRECIPES
Stir together cornmeal and flour; gradually whisk flour mixture into buttermilk mixture. Whisk in melted butter. Pour batter into a buttered 10-inch cast-iron skillet. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Remove from pan, and cool completely on a wire rack (about 1 hour).
From myrecipes.com


BUTTERMILK CORNBREAD WITH CREAM-STYLE CORN RECIPE
2021-10-23 Gather the ingredients. Preheat the oven to 425 F. Grease a 9-inch square baking pan or cast-iron skillet. Combine the cornmeal, flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the buttermilk and eggs; stir in the cream-style corn and melted butter.
From thespruceeats.com


QUESTION: CAN YOU SUBSTITUTE BUTTERMILK FOR MILK IN CORNBREAD …
2022-02-08 Best substitutes for milk Yogurt: Yogurt is thicker than milk. Sour cream: Use the same notes as yogurt. Heavy cream: Cream has much more milk fat than milk. Half and half: Also has more fat than milk. Water: If the recipe calls for a small amount of milk like ¼ cup or less, water could work.
From montalvospirit.com


BUTTERMILK CORNBREAD RECIPE - VEENA AZMANOV
2020-04-03 Wet ingredient s – Combine buttermilk, honey, eggs, and melted butter in a bowl – Set aside. Pro tip - make sure the butter is cooled otherwise it will curdle the eggs. Now combine the wet into the dry ingredients – use a whisk to ensure you have no lumps. Once the cast-iron skillet is hot remove it from the oven.
From veenaazmanov.com


THE ULTIMATE BUTTERMILK CORNBREAD - COOKED BY JULIE
2020-08-15 Preheat oven to 375 degrees F. Place the iron skillet in the oven and let it warm up for 5 minutes. Add the eggs, buttermilk, melted butter, and sugar to a large bowl and mix until well combined. Add the flour, baking powder, baking soda, salt, and cornmeal. Mix until well incorporated but do not overmix. Add about 1 tbsp of butter to the hot ...
From cookedbyjulie.com


EASY BUTTERMILK CHEDDAR CORNBREAD FROM SCRATCH
2017-10-29 Easy to Make. Step 1: Mix the dry ingredients together. Step 2: Add the whisked egg and milk. Step 3: Mix it all together. Tip: But just a QUICK mix. The key with homemade cornbread is not to over mix it.
From servedfromscratch.com


BUTTERMILK CORNBREAD RECIPE | SOUTHERN LIVING
Meanwhile, stir together cornmeal, flour, sugar, baking powder, and salt in a large bowl; set aside. Step 3. Whisk together buttermilk, eggs, and 4 tablespoons of the butter; stir into cornmeal mixture just until combined. Step 4. Remove skillet from oven, and add remaining 1 tablespoon butter to skillet; swirl butter around skillet until ...
From southernliving.com


GLUTEN FREE CORNBREAD RECIPE WITH CREAMED CORN - JIMMY'S WEB
In another bowl, whisk together the buttermilk and eggs; We think this vegan version of our yankee cornbread recipe is great and worth eating, even if it is heretical. Combine corn, creamed corn and sour cream together in a bowl; Creamed corn, baking soda, yellow cornmeal, creamed corn, sugar and 7 more.
From jimmy-petri.github.io


BUTTERMILK CORNBREAD RECIPE - JOSH MILLER | FOOD & WINE
This cornbread recipe is almost exactly like my mother’s, except that instead of adding 2 tablespoons of peanut oil to the pan to heat, she added 1/4 cup of …
From foodandwine.com


RICH AND TANGY BUTTERMILK CORNBREAD RECIPE - THE SPRUCE EATS
2021-07-04 1 cup all-purpose flour, sifted. 1 cup yellow cornmeal. 1 tablespoon baking powder. 1/2 teaspoon salt. 2 large eggs, beaten. 1 cup buttermilk, well shaken. 1/4 cup melted butter or shortening. 1/3 cup sugar.
From thespruceeats.com


CLASSIC SOUTHERN BUTTERMILK CORNBREAD RECIPE - THE SPRUCE EATS
2021-08-20 Preheat the oven to 425 F. Position the rack in the center of the oven. Brush about 1 tablespoon of melted shortening in a 9- to 10-inch cast-iron skillet and put the skillet in the oven. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk to blend thoroughly.
From thespruceeats.com


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