Grandmas Sweet Buttermilk Cornbread In A Pressure Food

GRANDMOTHER'S BUTTERMILK CORNBREAD

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.

GRANDMA'S SOUTHERN CORNBREAD

Steps:

• Preheat oven to 400 degrees fahrenheit.
• Add 2 cups buttermilk cornmeal mixture to a large bowl. Add ¾ cup regular granulated sugar and ¾ tsp salt.
• Whisk dry ingredients, sifting well
• Add the following wet ingredients to dry ingredients: 1 cup regular milk, one egg, ½ cup vegetable oil.
• Mix all of the ingredients together.
• Spray loaf pan with nonstick spray.
• Pour cornbread mixture into loaf pan.
• Bake for 30-35 minutes. (When toothpick or knife comes out clean, cornbread is done).
• Rub 1 tablespoon of butter (not margarinover surface of cornbread.
• Remove cornbread from loaf pan to cool slightly.
• Serve warm. Enjoy!

GRANDMA'S SWEET BUTTERMILK CORNBREAD IN A PRESSURE

Steps:

• 1. Choose a round pan with a flat bottom and a tight fitting lid that will fit inside your pressure cooker. If you don't have a lid, any lid will do, even aluminum foil.
• 2. Generously grease the pan.
• 3. In a small bowl whisk the eggs and then blend in the melted and cooled butter along with the other liquid ingredients.
• 4. In a large bowl mix together the dry ingredients.
• 5. Add the liquid ingredients to the dry ingredients and stir until just BARELY blended. The batter should look a bit lumpy.
• 6. Pour the batter into the prepared pan, only filling to about 2/3 full to allow room for it to rise.
• 7. Add 2/3 cup of water to the pressure cooker and put a cooking rack or trivet in the bottom. Use foil helper handles to place the pan on top of the rack.
• 8. Lock the lid in place and bring to 15 psi over high heat, then immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 22 minutes. Remove from heat and use the natural release method before opening lid.

SWEET BUTTERMILK CORNBREAD

Steps:

• 1. Melt butter and stir in sugar, quickly add eggs and beat until blended.
• 2. Combine buttermilk and baking soda.
• 3. Stir buttermilk mixture into butter,sugar and egg mixture.
• 4. Stir in cornmeal,flour and salt until well blended and few lumps remain.
• 5. Pour into pan and bake at 350 for 25-40 minutes....or until toothpick comes out clean. I know this is a big gap in time but every oven runs differently and I don't want you to risk over cooking it so start checking it at 25 minutes please.

GRANDMA'S CORNBREAD

Steps:

• Preheat oven to 425 degrees and liberally butter your pan.
• In a small mixing bowl measure out sugar, and softened butter then cream together.
• In a large mixing bowl, measure out flour, salt, and baking powder. Whisk to combine.
• In a 4 cup measuring cup beat one egg, add 1 1/4 cups of milk and mix together.
• Whisk the milk and egg mixture into the butter mixture.
• Mix the liquid mixture into the flour mixture. Do not over mix.
• Add in cornmeal and stir until just combined.
• Pour into your buttered pan and bake for 25 - 30 minutes.

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). You can make in an 8 inch square pan or cook in a cast iron or other oven proof skillet. I like to make mine in my 8-inch cast iron skillet.
• In a medium sized bowl, combine the cornmeal, flour, salt and baking soda. Meanwhile, melt the butter in a large skillet. Remove from heat and stir in the sugar. Quickly add the eggs and whisk until well blended. Whisk in the buttermilk. Stir in cornmeal, flour, and salt in 3 portions 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. My corn bread baked in exactly 30 minutes in a 8-inch cast iron skillet.

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees F (175 degrees C).
• Grease an 8 inch square pan.
• Melt butter in large microwavable bowl.
• Stir in sugar.
• Quickly add eggs and beat until well blended.
• In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl.
• 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.

BUTTERMILK CORNBREAD

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.

GRANDMOTHER'S BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan.
• Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs.
• Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

GRANDMA'S BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
• While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
• Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
• When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
• Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.