The Root Cafes Cast Iron Buttermilk Cornbread Recipes

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CAST IRON SKILLET BUTTERMILK CORNBREAD



Cast Iron Skillet Buttermilk Cornbread image

This recipe is for those people that do not like sweet cornbread. For me, this is my comfort food and what I grew up on.

Provided by Dannielle Randall

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 30m

Yield 8

Number Of Ingredients 12

1 cup white cornmeal
½ cup yellow cornmeal
½ cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 tablespoons lard
2 tablespoons vegetable oil
1 large egg
1 teaspoon butter, or as needed
1 pinch paprika
1 pinch kosher salt

Steps:

  • Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
  • Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.
  • Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.
  • Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes.
  • Remove from oven to cool slightly, about 5 minutes. Cut into wedges.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 26.7 g, Cholesterol 28.9 mg, Fat 8.8 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 635.1 mg, Sugar 1.8 g

CAST IRON SKILLET CORN BREAD



Cast Iron Skillet Corn Bread image

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!

Provided by Alex Guarnaschelli

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 10

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
  • In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
  • Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

BUTTERMILK CORNBREAD



Buttermilk Cornbread image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 3

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

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.

CAST IRON CORNBREAD



Cast Iron Cornbread image

When it comes to deciding what to bring to a cookout, this super easy cast iron cornbread is the clear winner. You don't even need a cast iron pan! Ribs or brisket are great, though not cheap, while a bag of chips is just weak sauce. On the other hand, this cornbread is very inexpensive to make, but that'll be the last thing anyone will be thinking about as they eat. In fact, you'll probably be asked to bring it to the next gathering!

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 8

Number Of Ingredients 8

½ cup unsalted butter
1 cup cornmeal
½ teaspoon fine salt
1 pinch cayenne pepper
3 tablespoons honey, or to taste
2 large eggs
1 ½ cups buttermilk
1 cup self-rising flour

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.
  • Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.

Nutrition Facts : Calories 281 calories, Carbohydrate 34.1 g, Cholesterol 78.8 mg, Fat 13.6 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 8 g, Sodium 412.6 mg, Sugar 9.1 g

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.

THE ROOT CAFE'S CAST-IRON BUTTERMILK CORNBREAD



The Root Cafe's Cast-Iron Buttermilk Cornbread image

Jack Sundell, owner of The Root Cafe in Little Rock, Arkansas serves his signature cornbread with hearty soups and stews. He prefers it cooked in a well-seasoned cast-iron skillet coated in butter and bacon fat. Heating the pan on the stove top before pouring in the batter gives his bread a thick crust before going into the oven to bake to a golden brown.

Provided by Bren in LR

Categories     Quick Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup unbleached flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1/4 cup cooking oil
2 tablespoons granulated sugar
1 large egg
2 tablespoons butter
2 tablespoons bacon grease

Steps:

  • Preheat oven to 375*F.
  • Whisk together cornmeal, flour, baking powder and salt in a large metal bowl.
  • Pour the buttermilk into a glass measuring cup, and stir the baking soda into the buttermilk.
  • Measure oil into medium bowl. Whisk the sugar into the oil until well incorporated; then whisk in the egg.
  • Add the buttermilk, and whisk to combine. In a well-seasoned 9-inch cast-iron pan, melt the butter and bacon grease on the stove top. Heat until sizzling, and swirl the pan to coat.
  • Add wet ingredients to dry, stirring only enough to combine. Be careful not to overmix. Transfer batter into the hot skillet, and put it directly into the preheated oven.
  • Bake until golden brown on top, about 25 minutes. Let cool for 10 minutes, and serve hot with butter.

Nutrition Facts : Calories 264, Fat 14.5, SaturatedFat 4.5, Cholesterol 35.5, Sodium 333.1, Carbohydrate 29.1, Fiber 1.5, Sugar 5.1, Protein 4.9

THE ROOT CAFE'S CAST-IRON BUTTERMILK CORNBREAD



The Root Cafe's Cast-Iron Buttermilk Cornbread image

Jack Sundell, owner of the Root Cafe in Little Rock, AR says cornbread is as much a part of Southern culture as iced tea or barbecue. This recipe was featured in Arkansas Life magazine.

Provided by Bren in LR

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup unbleached flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1/4 cup cooking oil, such as canola
2 tablespoons granulated sugar
1 large egg
2 tablespoons butter
2 tablespoons bacon grease

Steps:

  • Preheat oven to 375 degrees.
  • Whisk together cornmeal, flour, baking powder and salt in a large metal bowl.
  • Pour the buttermilk into a glass measuring cup, and stir the baking soda into the buttermilk.
  • Measure oil into a medium bowl. Whisk the sugar into the oil until well incorporated; then whisk in the egg.
  • Add the buttermilk and whisk to combine.
  • In a well seasoned 9-inch cast-iron pan, melt the butter and bacon grease on the stove top. Heat until sizzling, and swirl the pan to coat.
  • Add wet ingredients to dry, stirring only enough to combine. (Be careful not to over mix.).
  • Transfer batter into the hot skillet, and put it directly into the preheated oven. Bake until golden brown on top, about 25 minutes.
  • Let cool for 10 minutes, and serve hot with butter and creme fraiche.

Nutrition Facts : Calories 264, Fat 14.5, SaturatedFat 4.5, Cholesterol 35.5, Sodium 333.1, Carbohydrate 29.1, Fiber 1.5, Sugar 5.1, Protein 4.9

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.

MOM'S BUTTERMILK CORNBREAD



Mom's Buttermilk Cornbread image

I never knew what packaged cornbread was as a child. It's so easy and great to have with dinner or to put in dressing. My dressing gets requested every holiday and it has to have this cornbread in it.

Provided by Stock Show Mom

Categories     Quick Breads

Time 25m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 7

3/4 cup yellow cornmeal
1 1/2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 egg
1 tablespoon cooking oil

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.

EASY BUTTERMILK CORNBREAD



Easy Buttermilk Cornbread image

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

Provided by Jen M

Categories     Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, melted and cooled slightly
1 cup all-purpose flour
1 cup yellow cornmeal (or polenta)
1/4 cup brown sugar (or white granulated sugar)
1 teaspoon baking powder (optional -- yields a fluffier cornbread)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk, shake before measuring
1/4 cup honey
2 large eggs

Steps:

  • Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up.
  • (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.).
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
  • 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. Listen to that sizzle! That's what you want.
  • Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.

Nutrition Facts : Calories 201.7, Fat 9.1, SaturatedFat 5.3, Cholesterol 52.1, Sodium 170.8, Carbohydrate 27.2, Fiber 1, Sugar 11.3, Protein 3.7

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