Quick Buttermilk Cornbread Recipes
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
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
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.
BUTTERMILK CORNBREAD
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
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.
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
BUTTERMILK CORNBREAD
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
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 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
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 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
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