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
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.
THE BEST BUTTERMILK CORNBREAD RECIPE
This really is the best buttermilk cornbread! It's moist, tender and sweet. No matter how you slice it, it's always devoured within minutes!
Provided by LifeMadeSimpleTeam
Categories Bread
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Spray or lightly butter an 8x8 inch glass or metal baking pan, set aside.
- In a large mixing bowl, combine the melted butter, sugar and honey. Whisk in the eggs one at a time, beating until the mixture is smooth. Add the buttermilk and mix to combine.
- In a medium mixing bowl whisk together the flour, cornmeal, salt and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until only a few lumps remain. Pour the batter into the prepared pan, smoothing the top with the spatula to create an even layer. Allow the batter to sit for 3 minutes before placing in the oven to bake.
- Bake for 25-35 minutes or until the top is golden brown and a cake tester inserted into the center comes out clean. You may need to place a piece of foil over the top at the 20 minute mark to prevent over-browning. Remove from the oven, brush the top with butter and allow to cool for 5-10 minutes before slicing and serving.
Nutrition Facts : ServingSize 9 serving, Calories 317 kcal, Carbohydrate 44 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 68 mg, Sodium 244 mg, Fiber 2 g, Sugar 20 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
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.
SKILLET CORNBREAD
Here's how to make the best skillet cornbread recipe out there, including step-by-step instructions. Buttermilk and cornbread never tasted so good!
Categories Thanksgiving baking comfort food main dish
Time 25m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
- Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
- In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
- Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. Edges should be crispy!
BUTTERMILK CORNBREAD
MY GRANDMOTHER would refer to this recipe as "comfort food", made from ingredients available on the farm or staples found in her pantry. She always cooked the corn bread in her "seasoned" black skillet, and it turned out slick as butter every time. -Elizabeth Cooper, Madison, Alabama
Provided by Taste of Home
Time 30m
Yield 2-4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 228 calories, Fat 6g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 684mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
BASIC BUTTERMILK CORN BREAD
This is a southern classic. Just like Grandma makes.
Provided by Stacy McVay
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, buttermilk, vegetable oil, and egg in a bowl to form a batter.
- Melt the butter in a cast-iron skillet over medium heat, and swirl the melted butter all over the bottom and up the sides of the skillet. Let the butter heat until it gives off a faint toasted fragrance; pour the batter into the hot skillet.
- Place the skillet into the preheated oven, and bake until golden brown, 25 to 30 minutes.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 29.6 g, Cholesterol 32.7 mg, Fat 11.3 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 3.4 g, Sodium 79.8 mg, Sugar 2.8 g
BUTTERMILK CORNBREAD
The BEST Buttermilk Cornbread has a tender crumb, is slightly sweet, and extremely easy to make with just 8 simple ingredients. It turns out moist and perfect every time!
Provided by Lauren Allen
Categories side course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees Grease an 8 inch square pan.
- Melt butter and add to a mixing bowl. Stir in sugars until well combined. Add eggs and stir well, until combined.
- Combine buttermilk with baking soda and stir into the bowl.
- Add cornmeal, flour, and salt and stir until combined. Avoid over-mixing--the batter doesn't need to be completely smooth.
- Pour batter into the prepared pan. Bake at 375 degrees for 22-30 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 282 kcal, Carbohydrate 36 g, Protein 5 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 332 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
THE BEST EASY BUTTERMILK CORNBREAD RECIPE (SWEET & MOIST)
This Buttermilk Cornbread recipe is sweet, moist, and so easy to make. Learn how to make the best homemade cornbread with this quick and simple recipe.
Provided by Alia | Everyday Easy Eats
Categories Side
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Grease an 8x8-inch square baking pan with butter or cooking spray.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the buttermilk, eggs and melted butter.
- Mix the wet buttermilk mixture into the dry ingredients until just combined (do not over-mix). Pour batter into the prepared pan.
- Bake for 20-25 minutes or until a toothpick inserted into center of the bread comes out clean.
- Allow the cornbread to cool on a wire rack for 15 minutes before serving.
Nutrition Facts : Calories 210 kcal, Carbohydrate 29 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 52 mg, Sodium 407 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
EASY BUTTERMILK CORNBREAD
Easy Buttermilk Cornbread with a hint of honey is the perfect side to chili's, soups or stews! Crunchy buttery edges with a soft and fluffy centre!
Provided by Karina
Categories Side Dish
Time 30m
Number Of Ingredients 10
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 218 kcal, Carbohydrate 29 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 129 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
BUTTERMILK CORN BREAD
Steps:
- Preheat oven to 425°F.
- Whisk together flour, cornmeal, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, eggs, butter, and sage (if using) in another bowl, then add to flour mixture and stir until just combined.
- Spread batter evenly in a buttered 8-inch square baking pan and bake in middle of oven until golden, about 25 minutes. Cool in pan on a rack, then coarsely crumble.
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.
More about "buttermilk corn bread food"
BUTTERMILK CORNBREAD RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (32)Estimated Reading Time 6 minsServings 1
- 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.
HOMEMADE BUTTERMILK CORNBREAD RECIPE - EASY FAMILY RECIPES
From easyfamilyrecipes.com
Cuisine AmericanTotal Time 30 minsCategory BreadCalories 217 per serving
- Preheat the oven to 375˚F. Rub the inside of a 12" cast iron skillet with the vegetable oil and place in the oven while it heats.
- In a separate bowl, whisk the butter, sugar, and eggs. Then add the buttermilk and whisk until smooth.
- Add the wet ingredients into the dry ingredients and mix with a wooden spoon until just moistened.
BUTTERMILK CORNBREAD RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
4.9/5 (14)Total Time 1 hr 30 minsCategory SidesCalories 222 per serving
- Preheat your oven to 350°F (180°C) and line an 8-by-8-inch (20-by-20 cm) metal pan with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, 1 at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.
- Pause the machine and add the cornmeal, all-purpose flour, whole-wheat flour, and baking powder. With the mixer on low speed, mix until incorporated. Then pour in the milk, buttermilk, oil, and honey and mix just until combined. This should yield a very loose, runny batter. (Small lumps of butter are no problem, but avoid any lumps of flour. If you see them, mix the batter just a little longer or work them out with your fingertips or the tines of a fork.)
- Pour the batter into the pan and bake for 45 to 50 minutes, or until a tester comes out clean. You’re going to want to start checking the cornbread after 30 minutes, and if the surface turns perfectly golden brown before the time is up, loosely cover the pan with aluminum foil. Let the cornbread cool ever so slightly in the pan on a wire rack prior to slicing. This buttermilk cornbread is best served the day it’s made but keeps for up to 2 days if wrapped well.
BUTTERMILK CORNBREAD RECIPE - TRISHA YEARWOOD'S BUTTERMILK ...
From countryliving.com
Cuisine American, SouthernEstimated Reading Time 2 minsServings 8
- Preheat oven to 450 degrees F. Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Tips & Techniques) and place over medium-high heat.
- With a fork, stir in enough of the buttermilk to make a batter that is thick but can easily be poured into the hot skillet.
BUTTERMILK CORNBREAD RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
5/5 (32)Total Time 35 minsCategory Side DishCalories 269 per serving
- Preheat oven to 350F (175C) and line an 8x8 metal pan with parchment paper or lightly grease and flour. Set aside.
GIADA’S BUTTERMILK CORNBREAD | GIADZY
From giadzy.com
5/5 (1)Category Side DishAuthor Giada De LaurentiisCalories 520 per serving
- Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9 by 9 by 2-inch metal baking pan.
- Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
- Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.
MOIST BUTTERMILK CORNBREAD - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
Estimated Reading Time 2 mins
- In a large bowl mix together butter and sugar with hand mixer until fluffy. Add in eggs, buttermilk, baking soda, salt, flour and cornmeal and continue mixing until well combined.
- Remove from oven and allow to cool for 15 minutes before cutting into slices. Serve with butter or honey on top.
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From womansday.com
Cuisine AmericanCategory Thanksgiving, Side DishServings 15Total Time 1 hr 10 mins
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From simplyhomecooked.com
5/5 (1)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.
CLASSIC SOUTHERN BUTTERMILK CORNBREAD RECIPE - SUGAR AND SOUL
From sugarandsoul.co
5/5 (1)Calories 284 per servingCategory Side Dish
- Preheat the oven to 400°F and line an 8x8-inch baking dish with parchment paper and set aside.
- In a large measuring cup or medium bowl, whisk together the cooled melted butter, buttermilk, egg, and sugar. The mixture may be slightly lumpy, that's okay.
- Create a well in the dry ingredients and pour the wet ingredients in. Use a rubber spatula to fold together, do not overmix. It's okay if the batter is a little lumpy.
BUTTERMILK CORNBREAD RECIPE - JOSH MILLER | FOOD & WINE
From foodandwine.com
Servings 8Total Time 50 minsCategory Bread + Dough
- Add peanut oil to a 10-inch cast-iron skillet; place skillet in oven, and preheat to 450°F. (Do not remove skillet while oven preheats.)
- While oven preheats, whisk together cornmeal, flour, sugar, 21/2 teaspoons salt, baking powder, and baking soda in a medium bowl. Stir in buttermilk until smooth; stir in eggs, then stir in butter.
- Carefully remove skillet from oven; pour hot oil from skillet into cornbread batter, stirring until blended. Working quickly, sprinkle remaining 1/4 teaspoon salt in bottom of skillet, then immediately pour batter into hot skillet (do not stir), and return to oven.
- Bake at 450°F until top is golden brown, about 22 minutes. Immediately invert cornbread onto a wire rack; let cool completely, about 1 hour and 30 minutes.
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From myrecipes.com
5/5 (1)Calories 160 per servingTotal Time 1 hr 15 mins
- Divide butter between two 9- by 13-in. baking pans or ovenproof 12-in. frying pans and melt in oven, 4 minutes. Pour out all but a thin layer of butter into a small bowl to reserve; swirl remaining butter in pans to coat.
- Whisk buttermilk and eggs in a medium bowl. Whisk in reserved melted butter. Pour buttermilk mixture into dry ingredients and stir until just combined.
- Pour batter into pans and bake, swapping positions halfway through, until a toothpick inserted in center comes out clean, 25 minutes. Let cool.
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From reluctantentertainer.com
3.6/5 (9)Category BreadCuisine AmericanTotal Time 45 mins
- Preheat oven to 425 degrees F. Grease the bottom and sides of a cast iron skillet with softened butter.
- In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, eggs, and melted butter until even.
- Pour the liquid into the dry ingredients and use a whisk to combine until smooth. Transfer to the greased skillet.
- Bake for 25-30 minutes or until firm to the touch, golden brown, and a toothpick inserted into the center comes out clean.
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5/5 Servings 1
- Preheat the oven to 400°. Put the 2 tablespoons of butter in an 8-inch-square baking dish and put the dish in the oven to heat.
- Meanwhile, in a medium bowl, mix the flour with the cornmeal, sugar, baking powder and salt. In a small bowl, mix the eggs and buttermilk; add to the dry ingredients along with the melted butter and stir just until combined.
- Remove the hot baking dish from the oven and tilt to spread the butter evenly. Carefully scrape the batter into the baking dish and bake for about 25 minutes, or until a toothpick inserted in the center of the corn bread comes out clean. Let cool in the baking dish for 10 minutes, then turn the corn bread out onto a wire rack to cool completely.
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