EASY BUTTERMILK CORNBREAD
Easy Buttermilk Cornbread with a hint of honey is the perfect side to chili's, soups or stews! Crunchy buttery edges with a soft and fluffy centre!
Provided by Karina
Categories Side Dish
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 218 kcal, Carbohydrate 29 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 129 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
CAST IRON SKILLET BUTTERMILK CORNBREAD
This recipe is for those people that do not like sweet cornbread. For me, this is my comfort food and what I grew up on.
Provided by Dannielle Randall
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
- Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.
- Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.
- Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes.
- Remove from oven to cool slightly, about 5 minutes. Cut into wedges.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 26.7 g, Cholesterol 28.9 mg, Fat 8.8 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 635.1 mg, Sugar 1.8 g
THE ROOT CAFE'S CAST-IRON BUTTERMILK CORNBREAD
Jack Sundell, owner of The Root Cafe in Little Rock, Arkansas serves his signature cornbread with hearty soups and stews. He prefers it cooked in a well-seasoned cast-iron skillet coated in butter and bacon fat. Heating the pan on the stove top before pouring in the batter gives his bread a thick crust before going into the oven to bake to a golden brown.
Provided by Bren in LR
Categories Quick Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375*F.
- Whisk together cornmeal, flour, baking powder and salt in a large metal bowl.
- Pour the buttermilk into a glass measuring cup, and stir the baking soda into the buttermilk.
- Measure oil into medium bowl. Whisk the sugar into the oil until well incorporated; then whisk in the egg.
- Add the buttermilk, and whisk to combine. In a well-seasoned 9-inch cast-iron pan, melt the butter and bacon grease on the stove top. Heat until sizzling, and swirl the pan to coat.
- Add wet ingredients to dry, stirring only enough to combine. Be careful not to overmix. Transfer batter into the hot skillet, and put it directly into the preheated oven.
- Bake until golden brown on top, about 25 minutes. Let cool for 10 minutes, and serve hot with butter.
Nutrition Facts : Calories 264, Fat 14.5, SaturatedFat 4.5, Cholesterol 35.5, Sodium 333.1, Carbohydrate 29.1, Fiber 1.5, Sugar 5.1, Protein 4.9
CAST IRON SKILLET CORN BREAD
This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!
Provided by Alex Guarnaschelli
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
THE ROOT CAFE'S CAST-IRON BUTTERMILK CORNBREAD
Jack Sundell, owner of the Root Cafe in Little Rock, AR says cornbread is as much a part of Southern culture as iced tea or barbecue. This recipe was featured in Arkansas Life magazine.
Provided by Bren in LR
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Whisk together cornmeal, flour, baking powder and salt in a large metal bowl.
- Pour the buttermilk into a glass measuring cup, and stir the baking soda into the buttermilk.
- Measure oil into a medium bowl. Whisk the sugar into the oil until well incorporated; then whisk in the egg.
- Add the buttermilk and whisk to combine.
- In a well seasoned 9-inch cast-iron pan, melt the butter and bacon grease on the stove top. Heat until sizzling, and swirl the pan to coat.
- Add wet ingredients to dry, stirring only enough to combine. (Be careful not to over mix.).
- Transfer batter into the hot skillet, and put it directly into the preheated oven. Bake until golden brown on top, about 25 minutes.
- Let cool for 10 minutes, and serve hot with butter and creme fraiche.
Nutrition Facts : Calories 264, Fat 14.5, SaturatedFat 4.5, Cholesterol 35.5, Sodium 333.1, Carbohydrate 29.1, Fiber 1.5, Sugar 5.1, Protein 4.9
INDIVIDUAL SKILLET CORNBREADS
The scent of freshly baked cornbread brings back a flood of sweet memories for Carla Hall. "Hot cornbread right out of the oven is like a dinner bell to me," she says. Almost every Sunday after church, the chef and her family traveled 30 minutes to her grandmother's house for lunch, and skillet cornbread was always part of the meal. "Granny would cook the cornbread only once we got inside the door," Carla says, and everyone knew it was time to eat when the smell of the finished bread wafted through the air. Today, Carla makes the recipe just as her grandmother did - with cream-style corn and buttermilk - but she adds her own twist: a smear of cinnamon butter on top.
Provided by Carla Hall
Categories side-dish
Time 30m
Yield 4 skillet cornbreads
Number Of Ingredients 12
Steps:
- Place four 3 1/2-inch cast-iron skillets in the oven. Preheat to 425˚ F.
- Make the cornbread: In a medium bowl, combine the cornmeal, granulated sugar, baking powder and salt. In a small bowl, whisk together the eggs, buttermilk, corn and 1/4 cup oil.
- Pour the wet ingredients into the dry ingredients and mix until smooth. Using oven mitts or pot holders, take the hot skillets out of the oven. Divide the remaining 1 tablespoon oil between the skillets, quickly tilting the pans so that the oil coats the bottom and sides. Pour the batter evenly into the skillets. The batter will begin sizzling right away.
- Put the skillets in the oven and bake until the cornbread is golden brown and a cake tester inserted into the center comes out clean, 10 to 13 minutes. Remove the hot skillets from the oven and place on a cooling rack to cool slightly.
- While the cornbread bakes, prepare the cinnamon butter: In a medium bowl, mix the butter, cinnamon, confectioners' sugar and almond or vanilla extract with a rubber spatula. Stir until everything is mixed well and is an even color (no streaks).
- Serve the cornbread hot or warm with a dollop of cinnamon butter.
BUTTERMILK CORNBREAD
Steps:
- Preheat cast iron skillet or corn stick mold in a preheated 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not over-mix. Remove baking dish from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and 20 minutes for each loaf.
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.
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