BUTTERMILK CORNBREAD
Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 226 g, Fat 8 g, Fiber 1 g, Protein 6 g
BUTTERMILK CORNBREAD
MY GRANDMOTHER would refer to this recipe as "comfort food", made from ingredients available on the farm or staples found in her pantry. She always cooked the corn bread in her "seasoned" black skillet, and it turned out slick as butter every time. -Elizabeth Cooper, Madison, Alabama
Provided by Taste of Home
Time 30m
Yield 2-4 servings.
Number Of Ingredients 8
Steps:
- Place oil in an 8-in. ovenproof skillet; tilt to coat bottom and sides. Place in a 425° oven for 10 minutes. , In a small bowl, combine cornmeal, flour, baking powder, salt and baking soda. Beat egg and buttermilk; add to dry ingredients just until moistened. , Pour into the hot skillet. Bake for 15 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 228 calories, Fat 6g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 684mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
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.
BUTTERMILK CORNBREAD
Though most recipes for cornbread call for buttermilk (it helps to tenderize the crumb of the bread, made with inherently grainy cornmeal), this recipe drives home the buttermilk's characteristic tang by adding white vinegar and heavy cream for more dairy richness. Brushing the cornbread hot out of the oven with more buttermilk helps keep the top moist, and adds another dose of fresh, tangy flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Butter the bottom and sides of an 8-inch square baking pan with some of the butter, then dust with flour and line with parchment paper.
- Combine the flour, cornmeal, baking soda and salt in a large bowl. Whisk together the butter, buttermilk, cream, vinegar and eggs in a medium bowl until smooth, then quickly pour the wet ingredients over the dry ingredients and whisk to combine. Quickly pour the batter into the prepared pan, smooth the top and bake until light brown on top, firm to the touch and a toothpick inserted in the middle comes out clean, about 30 minutes.
- Transfer the baking pan to a rack and brush the top lightly with more buttermilk. Let cool for 5 minutes, then invert the cornbread onto a cutting board and remove and discard the parchment paper. Flip the cornbread back over again, cut into large squares and serve while warm.
BUTTERMILK CORNBREAD
With a little brown sugar and medium-grind cornmeal, this cornbread is darn good.
Provided by Jasmine Smith
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Place a 10-inch cast-iron skillet in oven for 10 minutes.
- Meanwhile, stir together cornmeal, flour, sugar, baking powder, and salt in a large bowl; set aside.
- Whisk together buttermilk, eggs, and 4 tablespoons of the butter; stir into cornmeal mixture just until combined.
- Remove skillet from oven, and add remaining 1 tablespoon butter to skillet; swirl butter around skillet until heated through, about 30 seconds. Carefully pour batter into hot skillet. Bake in preheated oven until cornbread is golden and pulls away from sides of skillet, 18 to 20 minutes. Remove from oven, and let cool 3 to 5 minutes before inverting onto a wire rack; slice and serve warm.
BUTTERMILK CORNBREAD
A simple and easy recipe with delicious results. I take some butter and coat the top of the cornbread the minute it comes out of the oven. Once out of the pan, I sometimes add a drizzle of honey.
Provided by Yoly
Categories Cornbread
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with nonstick spray.
- Mix flour, cornmeal, baking powder, and salt together in a bowl.
- Mix melted butter, sugar, and honey together in another bowl. Add eggs, one at time, and mix until combined. Stir in buttermilk. Mix in flour mixture, then fold in thawed corn. Pour into the prepared baking dish.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 28 to 35 minutes.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 50.6 g, Cholesterol 78.2 mg, Fat 13.6 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 7.9 g, Sodium 156.6 mg, Sugar 23.4 g
MOM'S BUTTERMILK CORNBREAD
This recipe was given to me by my mom. Good old Southern skillet cornbread.
Provided by MarkWayne
Categories Cornbread
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
- Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 29.5 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 515 mg
GRANDMA'S BUTTERMILK CORNBREAD
Fluffy, moist skillet cornbread-just like Nana used to make! Serve with butter and honey.
Provided by Stacy
Categories Cornbread
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
- While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
- Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
- When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
- Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 32.6 g, Cholesterol 48.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 520.4 mg
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