BUTTERMILK CORNBREAD
Though most recipes for cornbread call for buttermilk (it helps to tenderize the crumb of the bread, made with inherently grainy cornmeal), this recipe drives home the buttermilk's characteristic tang by adding white vinegar and heavy cream for more dairy richness. Brushing the cornbread hot out of the oven with more buttermilk helps keep the top moist, and adds another dose of fresh, tangy flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Butter the bottom and sides of an 8-inch square baking pan with some of the butter, then dust with flour and line with parchment paper.
- Combine the flour, cornmeal, baking soda and salt in a large bowl. Whisk together the butter, buttermilk, cream, vinegar and eggs in a medium bowl until smooth, then quickly pour the wet ingredients over the dry ingredients and whisk to combine. Quickly pour the batter into the prepared pan, smooth the top and bake until light brown on top, firm to the touch and a toothpick inserted in the middle comes out clean, about 30 minutes.
- Transfer the baking pan to a rack and brush the top lightly with more buttermilk. Let cool for 5 minutes, then invert the cornbread onto a cutting board and remove and discard the parchment paper. Flip the cornbread back over again, cut into large squares and serve while warm.
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.
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.
365 DAY BUTTERMILK CORNBREAD
Make and share this 365 Day Buttermilk Cornbread recipe from Food.com.
Provided by Joyfully Serve
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- This cornbread is best baked in a 10-inch cast-iron skillet but if you don't have one, a Pyrex dish will do just fine. If you halve this recipe, use an 8-inch square dish; if not, use a 9x13-inch dish or pan.
- Preheat oven to 450°F.
- Put the bacon drippings in your baking dish or skillet and let them melt while the oven is preheating and you're mixing up the batter.
- Beat the eggs in a medium bowl until frothy. Add the corn meal, salt, baking soda and baking powder, and stir to thoroughly combine. Add the buttermilk and stir well. Remove the hot pan from the oven. Swirl the pan to make sure it is coated with melted bacon drippings, and pour the bacon drippings into the batter. Stir well to combine.
- Pour the batter into the pan, and bake 20 to 25 minutes. Cornbread will begin to pull away from the sides of the pan.
- Note: Cornbread batter should be mixed, poured and baked quickly. As soon as the leavening ingredients (that would be the baking soda, baking powder and buttermilk) are combined, the chemical action that makes the cornbread rise is sparked. No need to hurry; just don't mix up the batter and then make a phone call before you pop it in the oven.
Nutrition Facts : Calories 213.6, Fat 9.6, SaturatedFat 3.5, Cholesterol 78.7, Sodium 650.2, Carbohydrate 26.2, Fiber 2.2, Sugar 2.8, Protein 6.3
BUTTERMILK CORNBREAD
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
This recipe was given to me by my mom. Good old Southern skillet cornbread.
Provided by MarkWayne
Categories Cornbread
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
- Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 29.5 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 515 mg
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BUTTERMILK CORNBREAD RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (33)Author Molly BazServings 1Estimated Reading Time 6 mins
- Preheat oven to 400°. Lightly coat a 13x9" baking dish with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl. Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with a wooden spoon until combined. Scrape batter into prepared pan and smooth top.
- Bake cornbread, rotating dish halfway through, until a tester inserted into the center comes out clean, 20–25 minutes. Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces. Transfer to a wire rack with a large spatula and let cool completely. Do Ahead: Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.
BUTTERMILK CORNBREAD RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
5/5 (5)Total Time 38 minsCategory Appetizer, Bread, Side DishCalories 349 per serving
- In a large bowl, add 1 1/3 cup all-purpose flour, 1 1/3 cup cornmeal, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/2 teaspoon baking powder, and 1/4 cup granulated sugar. Mix all the dry ingredients using a whisk, then set it aside.
- In a separate bowl, add 3 large eggs, 1/4 cup honey, 1/2 cup unsalted melted butter, and 1 3/4 cup buttermilk. Use a whisk to combine the wet ingredients.
- Now pour the wet ingredients into the dry ingredients and mix with a whisk just until combined. Be careful not to over-mix.
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