BUTTERY CORNBREAD
A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. -Nicole Callen, Auburn, California
Provided by Taste of Home
Time 40m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
BUTTERY CORNBREAD WITH CORN KERNELS
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F. Place a cast-iron skillet in the oven to heat for 10 minutes.
- In a large bowl, combine the cornmeal, flour, sugar, if using, baking powder, salt, and soda. Whisk to blend ingredients thoroughly. Stir in the corn kernels.
- In another bowl, whisk the buttermilk and eggs together until well blended. Whisk in 4 tablespoons of the melted butter.
- Carefully take the hot skillet out of the oven and set it on a rack. Add the remaining 2 tablespoons of butter to the skillet. Swirl the pan slightly to cover the bottom with the butter.
- Combine the dry ingredients with the buttermilk mixture until blended.
- Pour the batter into the pan and return the pan to the oven.
- Bake the cornbread for 23 to 26 minutes, or until it is golden brown and crusty along the sides.
- Serve and enjoy!
Nutrition Facts : Calories 233 kcal, Carbohydrate 30 g, Cholesterol 48 mg, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, Sodium 540 mg, Sugar 3 g, Fat 11 g, ServingSize 8 servings, UnsaturatedFat 0 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.
BUTTERY CORNBREAD
This is my husbands favorite cornbread recipe. The butter makes it really moist and it goes great with most any kinds of soup!
Provided by fressy
Categories Breads
Time 37m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar.
- In one bowl combine the eggs and milk.
- In another bowl combine the flour, cornmeal, baking powder and salt.
- Add the dry ingredients and the egg mixture to the creamed butter and sugar altenately.
- Pour into a 13 x 9 baking pan.
- Bake at 400° for 22-27 minutes or until toothpick comes out clean.
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.
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.
BUTTERY CORNBREAD
Categories Bread Milk/Cream Egg Breakfast Side Bake Thanksgiving Quick & Easy Cornmeal Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 8
Steps:
- Butter 9x5x3-inch metal loaf pan. Mix cornmeal, flour, sugar, baking powder, and coarse salt in large bowl. Add buttermilk, melted butter, and beaten eggs. Stir with wooden spoon until well blended. Let mixture stand 30 minutes to absorb liquid. Meanwhile, preheat oven to 375°F.
- Pour batter into prepared pan. Bake bread until browned around edges and tester inserted into center comes out clean, about 40 minutes. Let bread rest in pan 5 minutes. Turn bread out onto rack and cool completely. DO AHEAD Can be made 2 days ahead. Wrap in foil and store at room temperature.
CHEESY CORNBREAD
When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!
Provided by Country Crock®
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
- Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 g
BUTTERY CORNBREAD MUFFINS
These classic cornbread muffins are oh-so easy to make! And best of all, you will probably already have almost all of the ingredients on hand! Just pick up some cornmeal in the bulk section of your supermarket, and walaahh... Cornbread muffins!
Provided by krittylea21
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Combine ingredients in a large bowl, then mix using a hand beater (no longer than 1 minute) Pour into 12 large muffin cups.
- Bake for 15-20 minutes at 350 degrees F.
BUTTERY MELT-IN-YOUR-MOUTH SWEET CORNBREAD
Make and share this Buttery Melt-In-Your-Mouth Sweet Cornbread recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 400 degrees F (set oven rack to second-lowest position).
- In a medium bowl cream butter with sugar.
- In another bowl whisk eggs with half and half cream or milk.
- In a small bowl combine flour, cornmeal, 1 tablespoon plus 1/2 teaspoon baking powder and salt; add to the creamed mixture alternately with egg mixture.
- Mix in chopped corn.
- Transfer to prepared baking pan.
- Bake for about 25-27 minutes or until cake tests done.
Nutrition Facts : Calories 337.9, Fat 16.1, SaturatedFat 9.4, Cholesterol 92.4, Sodium 451.8, Carbohydrate 43.3, Fiber 1.7, Sugar 13.1, Protein 6.4
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
HONEY BUTTER CORNBREAD
My children call this 'cornbread cake'. It is very moist - melts in your mouth. Very easy to prepare.
Provided by pykur
Categories Breads
Time 1h
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Grease 9 by 13 pan.
- To sour the milk: Bring milk to room temperature (I put it the microwave for a few seconds). Add 2 Tbls vinegar.
- Once the milk starts to curdle, add the baking soda.
- In a large skillet, melt butter. Remove from heat and stir in sugar. Add eggs and beat until well blended. Stir in the sour milk and baking soda mixture. Add the cornmeal, flour and salt and stir to combine making sure a few lumps are left. Pour into prepared pan.
- Bake 35 - 45 minutes or until toothpick inserted in center comes out clean.
- For the topping: Add honey to softened butter and combine well. Spread evenly over the top of the hot cornbread.
Nutrition Facts : Calories 339.5, Fat 17.9, SaturatedFat 10.7, Cholesterol 90.4, Sodium 339.7, Carbohydrate 41, Fiber 1.4, Sugar 20.3, Protein 5
BUTTERY CORNBREAD
From Taste of Home, this is the best corn bread recipe I've tried. It's slightly sweet and very tender.
Provided by wife2abadge
Categories Breads
Time 40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Cream butter and sugar.
- Combine eggs and milk.
- Combine dry ingredients; add to creamed mixture alternately with egg mixture.
- Pour into greased 13x9-inch baking pan.
- Bake for 22-27 minutes or until a toothpick inserted near the center comes out clean.
Nutrition Facts : Calories 186.4, Fat 7.3, SaturatedFat 4.2, Cholesterol 48.3, Sodium 264.2, Carbohydrate 27, Fiber 0.8, Sugar 10.1, Protein 3.7
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