HOMEMADE BUTTERMILK CORNBREAD
This Homemade Buttermilk Cornbread is like traditional Southern Style Cornbread that has weight and texture, yet it is still moist and flavorful.
Provided by Susie Weinrich
Categories Bread
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°, prep a 9 inch round pan by spraying with non stick spray.
- Stir the dry ingredients together: cornmeal, flour, baking soda, baking powder, sugar and salt.
- Whisk together the wet ingredients: buttermilk, eggs, and vegetable oil.
- Stir the wet mixture into the dry mixture. Pro Tip: Do not overmix your batter, just stir until it is combined.
- Pour into the prepared 9 inch round.
- Bake at 400 degrees for 30- 35 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 41 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 46 mg, Sodium 711 mg, Fiber 3 g, Sugar 7 g
MOM'S SWEET BUTTERMILK CORN BREAD
This corn bread is a little on the sweet side. It's made with white cornmeal, but yellow works too. I learned to make it from my other mom (MIL). It is baked in a cast-iron skillet. Can be used to make stuffing or put leftovers in a cup with milk and put it in the fridge overnight for a comforting breakfast.
Provided by Nandabear
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
- Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 35.6 g, Cholesterol 39.2 mg, Fat 7.8 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 1.6 g, Sodium 589.1 mg, Sugar 9.3 g
BUTTERMILK CORNBREAD
Steps:
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
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
MOM'S BUTTERMILK CORNBREAD
I never knew what packaged cornbread was as a child. It's so easy and great to have with dinner or to put in dressing. My dressing gets requested every holiday and it has to have this cornbread in it.
Provided by Stock Show Mom
Categories Quick Breads
Time 25m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450°F
- Pour 1/2 the oil into a small (cast iron) skillet and let heat with oven.
- Mix dry ingredients.
- Add buttermilk, egg and remaining oil.
- Mix until lumps are gone. Remove skillet from hot oven and pour batter inches.
- Bake for 20-25 minutes.
- ***If making a double batch, DO NOT increase egg amount, but double everything else.
MAMA'S CORNBREAD
Provided by Food Network
Time 50m
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.
BUTTERMILK CORN BREAD, A SIMPLE METHOD
Provided by Florence Fabricant
Categories easy, side dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Butter a nine-inch to 10-inch round baking pan or a cast-iron skillet.
- Mix cornmeal, flour, baking soda and salt together. Stir in the buttermilk and two tablespoons of the butter. Spread in prepared pan and bake 30 minutes.
- Brush with remaining melted butter. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 2 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 326 milligrams, Sugar 3 grams, TransFat 0 grams
GRANDMOTHER'S BUTTERMILK CORNBREAD
This is BETHANY WEATHERSBY's from AllRecipes.com grandmother's recipe. I must say it is the best cornbread I've ever made and consume. It is sweet and moist, fast and easy to make. In the time it takes to preheat my oven I had prepared the recipe and ready to bake. Tastes so much better than the box kind. I had to put the recipe here because I keep all my favorite recipes on recipezaar.com.
Provided by Nado2003
Categories Quick Breads
Time 55m
Yield 1 pan, 9 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 274.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 69.5, Sodium 338.7, Carbohydrate 37.2, Fiber 1.4, Sugar 16.3, Protein 4.9
BUTTERMILK CORN BREAD
Categories Bread Milk/Cream Side Bake Thanksgiving Vegetarian Dinner Fall Tailgating Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 8
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.)
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