Buttermilk Cornbread For Cornbread Dressing Recipes

BUTTERMILK CORNBREAD DRESSING

Steps:

• Preheat oven to 400°. Lightly spray a 3-quart baking dish with cooking spray.
• In a large skillet, melt butter over medium heat. Add onion, celery, and bell pepper; cook until tender, about 8 minutes.
• Crumble Buttermilk Cornbread into a large bowl. Stir in cooked vegetables, broth, eggs, pepper, and salt until well combined. Spoon into prepared pan.
• Bake until golden brown and center is set, about 30 minutes. Let stand for 10 minutes before serving.
• Preheat oven to 400°. Place shortening in a 10-inch cast-iron skillet, and place skillet in oven until shortening is bubbly.
• In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, whisk together buttermilk, melted butter, and eggs until smooth. Make a well in center of flour mixture; stir in buttermilk mixture just until combined. Carefully pour batter into hot skillet.
• Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Remove from skillet, and let cool completely.

BUTTERMILK CORNBREAD FOR CORNBREAD DRESSING

Steps:

• Preheat oven to 425 degrees. Butter an 8-inch square baking pan, and set aside. Whisk together cornmeal, salt, sugar, and baking powder in a medium bowl.
• In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Add this mixture to cornmeal mixture, and stir until well combined.
• Pour batter into prepared pan. Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Transfer to a wire rack to cool slightly before removing from pan.

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

GRANDMOTHER'S BUTTERMILK CORNBREAD

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.