Marble Buttermilk Cornbread Recipes

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.

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 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

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

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.

GRANDMA'S BUTTERMILK CORNBREAD

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.

MOM'S BUTTERMILK CORNBREAD

Steps:

• Heat oven to 450°F
• Pour 1/2 the oil into a small (cast iron) skillet and let heat with oven.
• Mix dry ingredients.
• Add buttermilk, egg and remaining oil.
• Mix until lumps are gone. Remove skillet from hot oven and pour batter inches.
• Bake for 20-25 minutes.
• ***If making a double batch, DO NOT increase egg amount, but double everything else.

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.

MARBLED MAPLE BUTTER CORNBREAD RECIPE

Steps:

• Preheat oven to 400°F. Make the Maple-Butter Swirl: Whisk syrup, butter, sugar, and salt in a medium bowl until combined. Gradually whisk in flour until incorporated. Make the cornbread: Lightly coat an 8-inch square baking dish with butter. Whisk flour, cornmeal, baking powder, sugar, salt, and baking soda in a large bowl. Whisk eggs, buttermilk, butter, and syrup in a separate large bowl until evenly combined. Gradually whisk wet mixture into dry mixture until evenly incorporated Transfer batter to prepared baking dish and smooth the top. Dollop Maple-Butter Swirl all over top of batter and, using the tip of a knife (don't go too deep), swirl to create a marbled effect. Bake until golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool for at least 10 minutes before serving

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.

MARBLE BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 400°F.
• Use 4 separate bowls for the mixing of the 3 cornmeal batters and the wet ingredients.
• In bowl #1, add the yellow cornmeal, one cup of the flour, 2 tbsp sugar, 4 tsp baking powder, and 1/2 tsp salt. Mix all until well blended.
• In bowl #2, add the red cornmeal, 1/2 cup of the flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt. Mix all until well blended.
• In bowl #3, add the blue cornmeal, 1/2 cup of the flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt. Mix all until well blended.
• In bowl #4, add the 2 cups of buttermilk, 2 eggs, and 1/2 cup canola oil. Beat until smooth. This will come out to slightly more than 3 cups of fluid.
• Add half of the fluid to the yellow cornmeal mix. Divide the remaining fluid equally between the red and blue cornmeal. Mix all 3 bowls separately.
• Get a 9 x 13 baking pan. Grease or oil the inside.
• To get the marble look, put a spoonful of each color batter into the pan randomly. Wiggle the pan until the batters level out. Grab a butter knife and make swirls throughout the batter.
• Bake for approximately 30 minutes or until a toothpick inserted in the middle of the cornbread comes out clean.
• Depending on how the loaf is cut, it may yield between 15 to 24 slices. Enjoy!