GRANDMOTHER'S BUTTERMILK CORNBREAD
This is my grandmother's cornbread recipe and it's the best - sweet and moist!
Provided by Bethany Weathersby
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 9
Number Of Ingredients 8
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.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g
BACON CORNBREAD
Come and get it! Bacon flavors this true southern-style buttermilk cornbread. It's perfect for soups and stews and to complete southern-cooked meals.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Grease 9-inch round pan or 8-inch square pan.
- Stir together all ingredients; beat vigorously 30 seconds. Pour into pan.
- Bake 25 to 30 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 155, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
BACON BUTTERMILK CORNBREAD
This came from a cookbook called "Like Grandma Used To Make". I love the addition of the bacon.
Provided by Alisa Lea
Categories Breads
Time 37m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Cook the bacon over medium heat until crisp. Drain bacon on paper towels and set aside. Reserve 3 tbs. bacon drippings.
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, combine eggs, buttermilk, bacon drippings and bacon pieces. Add to the dry mixture and stir just until combined.
- Pour batter into a lightly greased 8x8x2 baking pan. Bake at 425 degrees for 22 to 24 minutes or until golden.
Nutrition Facts : Calories 161, Fat 4.3, SaturatedFat 1.4, Cholesterol 51.5, Sodium 265.8, Carbohydrate 25.6, Fiber 1.6, Sugar 4.3, Protein 5.3
GRANDMA'S BACON FAT CORNBREAD
When you cook bacon or chicken, the rendered fat left behind in the pan is loaded with flavor so don't throw it out. Use it to add complexity to dishes like this cornbread. To save fat, let it cool slightly, then strain into an airtight container and refrigerate.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Whisk the cornmeal, sugar, baking powder, salt and baking soda together in a large bowl. Whisk the buttermilk and eggs together in a medium bowl. Fold the wet ingredients into the cornmeal mixture until just combined; set aside.
- Heat a 10-inch cast-iron skillet over high heat. When the skillet is smoking-hot, turn off the heat and add the fat, carefully stirring it around the pan as it melts. Pour the melted fat into the cornmeal batter and stir to combine. (Do not wipe out the skillet.) Pour the cornmeal mixture into the hot skillet (batter will sizzle) and bake until the edges are golden brown and the center bounces back when pressed with a finger, 18 to 20 minutes. Serve warm or at room temperature.
BUTTERMILK CORNBREAD WITH BACON AND CORN
A classic side dish served with chili, beans, BBQ, and greens. A dab of butter and a drizzle of honey on the top doesn't hurt either.
Provided by lutzflcat
Categories Cornbread
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Place diced bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 8 to 10 minutes. Drain bacon on paper towels and reserve 1 tablespoon bacon drippings.
- Preheat the oven to 425 degrees F (220 degrees C). Spray an 8-inch square metal baking pan with cooking spray.
- Stir cornmeal, flour, baking powder, sugar, baking soda, and salt together in a large bowl until well combined.
- Whisk buttermilk and eggs together in a bowl. Stir in butter and the reserved bacon drippings. Pour buttermilk mixture over the dry ingredients, add bacon and corn, and stir until just combined. Spoon batter into the prepared baking pan, smoothing out the top with a spatula.
- Bake in the preheated oven until top is golden brown and and edges start to pull away from the sides of the pan, about 25 minutes.
- Transfer pan to a wire rack and let cool for 5 to 10 minutes. Cut into 12 squares and serve warm.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 20.4 g, Cholesterol 46 mg, Fat 8.5 g, Fiber 0.9 g, Protein 5.1 g, SaturatedFat 3.7 g, Sodium 332.6 mg
SOUTHERN BACON FAT CORNBREAD
I found this recipe in Lee Lee's Recipe Box. The description to the recipe reads: "True Southern Cornbread is generally made with bacon dripping in an iron skillet - The result is a crusty bread like this one."
Provided by Bev I Am
Categories Breads
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine cornmeal, baking soda, and salt; stir in eggs and buttermilk.
- Heat bacon dripping in an iron skillet until very hot; add drippings to batter, mixing well.
- Pour batter into hot skillet, and bake at 450 F for about 25 minutes, or until bread is golden brown.
BUTTERMILK JALAPENO CORNBREAD
Make and share this Buttermilk Jalapeno Cornbread recipe from Food.com.
Provided by JANIC412
Categories Quick Breads
Time 35m
Yield 8-9 serving(s)
Number Of Ingredients 8
Steps:
- Sift together flour, cornmeal, sugar, baking powder and salt.
- Add eggs, milk and oil or melted shortening. Beat until just smooth-do not overbeat.
- Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes.
- Can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.
BUTTERMILK CORN BREAD WITH BACON
Provided by Peter Reinhart
Categories Bread Dairy Egg Pork Bake Thanksgiving Bacon Cornmeal Corn Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 12 to 16 servings
Number Of Ingredients 13
Steps:
- Stir buttermilk and polenta in medium bowl to blend. Cover and let stand at room temperature overnight. Preheat oven to 350°F. Cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2 tablespoons bacon drippings into 13x9x2-inch metal baking pan. Tilt pan to coat bottom and sides of pan with bacon drippings. Place baking pan in oven until bacon drippings are hot, about 6 minutes.
- Meanwhile, sift flour, baking powder, salt and baking soda into large bowl. Stir in brown sugar. Whisk eggs, honey and melted butter in another large bowl to blend. Stir in polenta mixture. Add to dry ingredients. Stir just until blended. Stir in corn kernels. Transfer batter to prepared hot baking pan. Sprinkle bacon over batter, then press bacon gently to submerge slightly. Bake corn bread until tester inserted into center comes out clean and top is golden, about 45 minutes. Transfer to rack. Cool 15 minutes. (Can be prepared 8 hours ahead. Cool completely. Cover and let stand at room temperature.) Cut corn bread into squares and serve warm or at room temperature.
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