The Best Easy Buttermilk Cornbread Recipe Sweet Moist Food

EASY BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
• Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
• Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
• Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.

THE BEST EASY BUTTERMILK CORNBREAD RECIPE (SWEET & MOIST)

Steps:

• Preheat oven to 400°F. Grease an 8x8-inch square baking pan with butter or cooking spray.
• In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.
• In a separate bowl, whisk together the buttermilk, eggs and melted butter.
• Mix the wet buttermilk mixture into the dry ingredients until just combined (do not over-mix). Pour batter into the prepared pan.
• Bake for 20-25 minutes or until a toothpick inserted into center of the bread comes out clean.
• Allow the cornbread to cool on a wire rack for 15 minutes before serving.

CORNBREAD (SWEET & MOIST)

Steps:

• Preheat your oven to 425°F.
• First, add all of the dry ingredients together and mix - this will help keep the distribution of ingredients even. Use the cornmeal, flour, granulated sugar, brown sugar, baking powder, and salt.
• Then, add the remaining ingredients in any order and mix. Use the eggs, milk, creamed corn, shortening, and honey.
• Using a mixer or a whisk, combine all of the ingredients until well mixed. Note: These mix easily so using a whisk and some elbow grease does the job just fine.
• Add the mixture to a "prepared" baking dish. You can prepare any baking dish by coating it with cooking spray or - as I like to do - use a paper towel to collect some Crisco and simply rub the dish until it's coated.
• Bake at 425°F for about 40-45 minutes. To see if the corn bread is ready, insert a table knife into the center and pull it out. If it's dry, you're dish is done. If it's still got some wet batter on it - let it cook for another 5 minutes - checking in intervals. Be careful not to overcook. You want the top of the corn bread to be delicately browned, but not so browned that you now have a hardened crust, so just keep an eye on it during the last leg of baking.
• Now -- to use the butter!
• Immediately after you remove the corn bread from the oven, drag as much as 2 tbsp of butter over the top slowly, allowing it to melt as you brush the top of the corn bread. The 2 tbsp (especially if you're using slices of butter from a stick of butter) should be enough to adequately coat the entire loaf. This is an important step. You might think it's just for flavor, but the butter actually softens the top of the corn bread and keeps the texture from becoming too firm or stale. As the butter melts and seeps down into the body of the corn bread, it adds further moisture to the dish, without turning the corn bread into a soft mush like it sometimes can if you slap a spoonful onto an open slice.
• Let the corn bread sit for about 2-4 minutes, allowing the butter to do its job. Then serve!

THE BEST MOIST SWEET CORNBREAD

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Butter an 8 x 8-inch square baking dish.
• In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
• In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
• Mix in canned corn niblets.
• Transfer to baking dish.
• Bake for 35 minutes or until the the cake tests done.

HOMEMADE SWEET BUTTERMILK CORNBREAD

Steps:

• Preheat oven 375 degrees. You will use 2 9 inch cake pans. Set them aside for now.
• Mix butter, sugar, and eggs w/ electric mixer till well blended.
• Sift flour, cornmeal, baking powder, and salt. Add to butter mixture. Add Buttermilk and creamed corn. Mix well.
• Place 1/2 tbsp butter in each pan. Place in oven for 5 minutes till butter has melted. Pour batter in each pan evenly. Bake in oven for 30 minutes or do toothpick test to see if done.

SWEET & MOIST CORNBREAD

Steps:

• Combine dry ingredients and medium bowl.
• Combine the rest of the ingredients and add to dry ingredients until just blended (there will still be some lumps.).
• Pour into a greased 8 inch pan.
• Bake at 350 for 35 minutes.
• Enjoy!

SWEET MOIST CORNBREAD

Steps:

• Directions:.
• Preheat oven to 400 degrees.
• Spray pan with Pam Baking spray (has flour in it) into an 8"x8" baking pan (I use glass) or brush pan with oil and lightly dust with flour.
• Add all dry ingredients in a large bowl and whisk to incorporate ingredients.
• Form a well in middle of the bowl. Set aside.
• Melt 3 Tbs. butter. Set aside.
• In medium bowl, whisk together eggs, milk, buttermilk and melted butter.
• Pour into the middle of well in the large bowl of dry ingredients.
• With spatula, gently fold in the dry mix into the wet ingredients of bowl.
• Mix until just wet and leave the lumps alone. Scrape sides and near the bottom of bowl to make sure all the dry ingredients get wet. Do not over mix.
• Pour into prepared baking pan. Place pan on middle rack in oven and bake for 25 to 30 minutes or until golden and middle of cornbread is set.
• Remove and set on rack to cool or slice and serve warm.
• Directions for muffins:.
• Preheat oven to 400 degrees.
• Prepare a muffin tin by spraying each well with Pam Baking Spray or just use muffin wrappers.
• Follow the recipe and directions for the cornbread batter and fill each well with ¼ cup of batter.
• Place pan on middle rack in oven and bake for 16 to 18 minutes or until golden and middle of corn muffins are set.
• Remove and set on rack to cool or serve warm.
• If you're not using wrappers, loosen muffins from pan by gently running a knife around edges of muffins.

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.