Never Fail Buttermilk Cornbread Food

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.

NEVER FAIL BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 400 degrees. Combine dry ingredients in bowl.
• Add beaten eggs and buttermilk & mix well. (I use a hand mixer).
• Place 10 inch iron skillet on range top with 2 T of bacon grease. Heat on medium.
• Pour cornbread batter into skillet until bubbles form on top.
• Place skillet into center rack of 400 degree oven and bake for 20 minutes. Insert toothpick in center to be sure it's done (dry).
• Remove from oven and place under broiler for approx. 1-2 minutes, just to brown the top of cornbread a bit.
• Remove from broiler and place a large glass plate over the top and invert. Let the skillet of cornbread lay upside down on the glass plate until it cools (approx. 15 min.)
• If cornbread doesn't release, tape around the edges and top of skillet. Be patient; it may not be cool enough. It will eventually fall onto plate.
• Serve warm, cut into eight wedges. Serve with butter of your choice. Each wedge is 5 WW Points Plus.

BASIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F; coat a 9-by-13-inch baking dish with cooking spray. Whisk the cornmeal, flour, sugar, baking soda and salt in a large bowl. Whisk the buttermilk, melted butter and eggs in a medium bowl; add to the cornmeal mixture and whisk until combined.
• Spread the batter evenly in the baking dish. Bake until golden brown and the top springs back when gently pressed, 12 to 15 minutes. Remove from the oven and let cool completely.
• Invert the cornbread onto a cutting board and cut into 1/2-inch cubes. Spread out on a baking sheet and leave at room temperature overnight to dry out.

MOM'S BUTTERMILK CORNBREAD

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.

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.

BASIC NO-FAIL CORNBREAD

Steps:

• Pre-heat the oven to 400 degree F.
• Mix together all ingredients.
• Spray a 13" x 17" half-sheet pan with Pam. (or use two 9" x 13" casserole dishes). Pour in the blended ingredients.
• Bake for 25-30 minutes until golden brown on top.
• Serve hot with butter.