Delicious Buttermilk Cornbread With Variations Recipes

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes. Serve warm.

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.

DELICIOUS BUTTERMILK CORNBREAD WITH VARIATIONS

Steps:

• Preheat oven to 425 degrees F. Grease an 8-inch by 8-inch pan or a muffin tin.
• Sift the salt, baking powder, and baking soda together and combine with the cornmeal.
• Mix the wet ingredients together, then add the dry, stirring just until smooth.
• Turn into the greased pan and bake about 20 to 25 minutes; a little longer if you added vegetables (see below) - or only about 15 minutes for muffins.
• VARIATIONS: Add 1 or even 1 1/2 cups grated raw yellow or green zucchini, for a very moist cornbread - the squash is pretty nearly undetectable, the green very pretty. Or add 1 cup grated carrots, also very pretty. It is not a bad idea to include 2 eggs (reduce the buttermilk to 1 1/2 cups) when adding the vegetables to help the bread cook well.

SWEET CORNBREAD WITH SAVORY VARIATIONS

Steps:

• In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Pour liquids into flour mixture and stir just until evenly moistened.
• Scrape batter into a buttered 8-inch square pan and spread smooth.
• Bake in a 400-degree oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes (20 minutes in a convection oven).
• Cut bread into squares. Lift from pan with a slender spatula.
• Serve hot or cool.
• Variations: Vary-the-Corn Bread. Follow directions for Savory or Sweet Cornbread, but instead of yellow cornmeal, use 1 cup polenta, dehydrated masa flour (corn tortilla flour), or stone-ground cornmeal. Double Red Cornbread. Follow directions for Savory or Sweet Cornbread adding 1 tbs. hot or sweet Hungarian paprika or regular paprika to flour mixture. To egg mixture, add 3/4 cup chopped canned roasted red peppers. Increase baking time to 30 minutes (25 minutes in a convection oven). Basil-Parmesan Cornbread. Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (8 1/2 oz.) cream-style corn, 1/4 cup chopped fresh basil, and 1/2 cup grated parmesan cheese. Increase baking time to 30 minutes (25 minutes in a convection oven). Curry Cornbread. Follow directions for Savory or Sweet Cornbread adding 1 1/2 tbs. curry powder to flour mixture. Southwest Cornbread. Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (4 oz.) chopped green chilies and 3/4 cup (3 oz.) coarsely shredded jack cheese. Combine 1 tbs. each sugar and chili powder; sprinkle over batter in pan. Habanero Surprise Muffins. Follow directions for Savory or Sweet Cornbread, completing step 1. Spoon half the batter equally into 12 buttered 2 1/2-inch muffin cups. Top each portion with 2 teaspoons habanero or jalapeno jelly (1/2 cup total). Fill cups equally with remaining batter. Bake in a 400 degree oven until muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 minutes. Makes 12.