Southern Buttermilk Cornbread Recipe 435 Food

SOUTHERN BUTTERMILK CORNBREAD

Steps:

• Heat oven to 450 degrees.
• Grease a 10-inch cast iron skillet.
• Mix all ingredients. Beat vigorously 30 seconds.
• Pour batter into pan.
• Bake about 20 minutes, until golden brown.
• Serve warm.

SOUTHERN BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 400°.
• In a mixing bowl, combine eggs and buttermilk, mixing with a wire whisk.
• Add cornmeal mix until the consistency is like pancake batter (approx. 1 3/4 cups).
• Mix in the flour.
• In the bottom of an 8x8-inch pan, casserole dish or muffin pan, pour enough oil to slightly coat the bottom. If you use a muffin pan, use about a teaspoons per cup.
• Put the oiled dish/pan into hot oven and let the oil get VERY hot, but NOT scorched. (You can test by placing a drop of batter into the dish. If the batter sizzles, it's ready!).
• Pour batter into the hot dish or fill muffin cups 2/3 full, and bake for approximately 20 minutes or until golden and a toothpick inserted into the center comes out clean.
• Butter 'em up, and enjoy, ya'll!

REAL SOUTHERN CORNBREAD

Steps:

• Put the skillet in the oven and preheat to 375 degrees.
• Combine the dry ingredients except for the baking soda in a bowl.
• In another bowl, mix the buttermilk and the baking soda.
• Set aside.
• In a small bowl, beat the egg with the sugar until combined.
• Add the oil and mix until combined.
• Pour this mixture into the buttermilk/baking soda, and mix.
• When the oven is preheated, toss the butter into the skillet and let it melt.
• Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
• Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
• Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
• Turn out onto a cutting board, cut into wedges and serve.
• NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
• It may just be my upbringing, but it tastes better somehow.
• And please do not add the baking soda to the dry ingredients.
• I can't explain why, but adding it to the buttermilk makes a big difference in the texture.

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.

CLASSIC BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 400°F.
• Butter bottom and sides of a 10 inch cast iron skillet or 9x9 inch baking pan.
• Mix first 6 ingredients in a food processor.
• Cut in butter until mixture resembles coarse meal.
• Beat buttermilk, vanilla and eggs in a large bowl.
• Add milk mixture to dry ingredients and process until just blended.
• Transfer to prepared pan.
• Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center.
• Cool in pan on rack.

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.