Southern Buttermilk Cornbread Recipe 435
SOUTHERN BUTTERMILK CORNBREAD
The cornbread I usually get served is dry and crumbly. Many recipes also add sugar, making it taste more like cake. This is my Grandmother's recipe and it's MOIST and delicious with a slightly crisp bottom - the real Southern thing! She always served it with a big bowl of pinto beans! Keep in mind that, like many Southern cooks, my Grandma did not have this recipe written down. It was all measured in her head using appoximations. I've tried to put this recipe into measurable quantities for you, but it's really a by-sight kind of thing. I think I've gotten it right, however, so have fun, it's really easy! My guests rave over this recipe because it's unlike the dry, flavorless cornbread they are used to. This bread can be made in a dish or in muffin pans. Can probably also bake in an iron skillet, but I haven't tried it.
Provided by VAmom
Categories Breads
Time 30m
Yield 10-12 muffins, 10-12 serving(s)
Number Of Ingredients 5
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!
BEST EVER SOUTHERN BUTTERMILK CORNBREAD
Provided by Debbie
Time 35m
Yield 8
Number Of Ingredients 8
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.
SOUTHERN BUTTERMILK CORNBREAD RECIPE - (4.3/5)
Provided by WhystleStop
Number Of Ingredients 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:
- 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
With a little brown sugar and medium-grind cornmeal, this cornbread is darn good.
Provided by Jasmine Smith
Time 30m
Number Of Ingredients 8
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
Make and share this Southern Buttermilk Cornbread recipe from Food.com.
Provided by MA HIKER
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees.
- Grease a 10-inch cast iron skillet.
- Mix all ingredients. Beat vigorously 30 seconds.
- Pour batter into pan.
- Bake about 20 minutes, until golden brown.
- Serve warm.
Nutrition Facts : Calories 105.3, Fat 3.3, SaturatedFat 0.3, Cholesterol 0.1, Sodium 330.7, Carbohydrate 16.3, Fiber 1.3, Sugar 0.5, Protein 3
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
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