Southern Buttermilk Corn Bread Recipes

BUTTERMILK CORN BREAD IS A DELICIOUS SIDE DISH

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 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.

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.

BEST EVER SOUTHERN BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 400°.
• Melt butter in cast iron skillet and pour into glass measuring cup or bowl. Using what's left in the skillet lightly grease and heat in oven 5 minutes.
• Meanwhile, whisk together flour, cornmeal, baking powder, salt in a bowl.
• Whisk eggs in seperate bowl and whisk into buttermilk. Whisk into the dry mixture until just smooth.
• Whisk in hot melted butter
• Pour batter into hot skillet. Bake at 400° for 30 to 33 minutes or until golden brown.

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.

SOUTHERN BUTTERMILK CORNBREAD RECIPE - (4.3/5)

Steps:

• Preheat oven to 425F. Use butter, margarine, oil, or shortening to grease an iron skillet. Sprinkle some corn meal in the bottom to keep cornbread from sticking. Put empty, seasoned pan in oven while preheating. This will get the pan hot and ready to receive your batter for perfect browning. mix together corn meal and self-rising flour. Add milk or buttermilk, eggs (beaten or unbeaten), and oil. Mix well. Using pot holders, slide iron skillet out just enough to turn batter into it, or pour into a well greased 13×9×1 inch pan and bake for 35 min. Pan must be shallow for good browning, or turn into well greased pan 9×9×2 and bake 45 minutes. Sometimes I prefer to just put the cornbread batter in the hot pan and turn down the oven to 350 while I cook other foods. When you get used to a golden brown and sometimes cracked top, you'll know when it's done just right.

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.

SOUTHERN BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 400°.
• In a mixing bowl, combine eggs and buttermilk, mixing with a wire whisk.
• Add cornmeal mix until the consistency is like pancake batter (approx. 1 3/4 cups).
• Mix in the flour.
• In the bottom of an 8x8-inch pan, casserole dish or muffin pan, pour enough oil to slightly coat the bottom. If you use a muffin pan, use about a teaspoons per cup.
• Put the oiled dish/pan into hot oven and let the oil get VERY hot, but NOT scorched. (You can test by placing a drop of batter into the dish. If the batter sizzles, it's ready!).
• Pour batter into the hot dish or fill muffin cups 2/3 full, and bake for approximately 20 minutes or until golden and a toothpick inserted into the center comes out clean.
• Butter 'em up, and enjoy, ya'll!

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.

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.