Dads Buttermilk Cornbread Food

BUTTERMILK CORNBREAD

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.

BUTTERMILK CORNBREAD

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

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.

DAD'S BUTTERMILK CORNBREAD

Steps:

• 1. Preheat oven to 375*F. Grease an 8 inch square pan.
• 2. 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.
• 3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
• My Note: Just wanted to mention a few things in response to. First, I mix all ingredients in the pan I melt the butter inches Less dishes. Second, I often use whole wheat flour to cut sweetness and make it a tad more healthy. Third, it freezes fabulously. I always make a double batch, remove one from the pan after cooling, wrap it up and pop it in the freezer. Based on some, I want to clarify something. I use a regular pot to melt my butter inches After the butter has melted I proceed with adding the rest of the ingredients in that same pot. I do NOT get a separate bowl for mixing inches After all the ingredients are mixed in the pot I pour the batter into a baking pan. I do NOT mix everything in the pan I'm baking it inches I do NOT keep the butter and sugar mixture out when mixing the rest of the ingredients. Hope that helps. 7/24/08 I'd change the recipe if I could, but I can't figure out how, so I'll mention here that the normal baking time is 30 minutes. I put 30-40 minutes in the directions because it takes longer when you use whole wheat flour, which I often do. I'm guessing those who complain about it being dry are just seeing the "cook time - 40 minutes" at the top and overbaking it.
• 11/24/12 I tweaked it a bit. I reduced the sugar a little, but think it would be fine for the full amount if you like your cornbread a little sweet. I used powdered buttermilk and water and added 2/3 Celsius fresh yellow corn. In my opinion, the ONLY way to cook cornbread is in a preheated cast iron skillet. It gives it such a wonderful buttery, crisp crust. I greased my 9 inches skillet with vegetable oil and put it in the oven while I assembled the recipe. When the batter was finished, I poured it into the hot skillet. I then baked it for 25 minutes. The result was top notch. Very moist with perfect texture.
• You had dry bread -- 1/4 lb not 1/4 cup butter! This might have made a difference if you read it wrong, 1/4 lb. is 1/2 cup of butter. Also I put it in my greased preheated iron skillet for 25 minute !
• The recipe is fantastic as written, but after making this recipe a few hunder times I made a few changes. I used Splenda instead of sugar, whole-wheat flour instead of all-purpose, Smart Balance Light instead of butter, and sour skim milk instead of buttermilk. Sounds like a lot of substitutions, but the end result was absolutely delicious, and nearly guilt free! This is the ONLY cornbread recipe that I use, and it comes out wonderful every time.

MOM'S BUTTERMILK CORNBREAD

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.

BUTTERMILK CORNBREAD

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.

BUTTERMILK CORN BREAD

Steps:

• Preheat oven to 375°F. Butter 9-inch square baking pan. Sift flour, cornmeal, baking powder, salt and baking soda into medium bowl. Whisk buttermilk, butter and eggs in large bowl to blend. Add dry ingredients and stir just until blended. Pour batter into prepared pan.
• Bake until golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks.)

DAD'S BREAKFAST BREAD

Steps:

• In a large bowl, stir together the scalded milk, sugar, margarine and salt. In a small bowl, stir together the yeast and warm water. Let stand 10 minutes, or until foamy.
• Stir the yeast mixture into the milk mixture. Blend in the eggs. Mix in the flour one cup at a time to make a soft dough. Cover bowl and let rise in a warm place until double.
• Heat one inch of oil in a deep heavy skillet to 370 degrees F (180 degrees C). Form large handfuls of dough into flat pancake shapes and fry them in the hot oil, turning once, until golden brown on both sides. Remove from oil to drain on paper towels.