Elizabeths Easy Buttermilk Cornbread Recipes

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375 degrees Grease an 8 inch square pan.
• Melt butter and add to a mixing bowl. Stir in sugars until well combined. Add eggs and stir well, until combined.
• Combine buttermilk with baking soda and stir into the bowl.
• Add cornmeal, flour, and salt and stir until combined. Avoid over-mixing--the batter doesn't need to be completely smooth.
• Pour batter into the prepared pan. Bake at 375 degrees for 22-30 minutes, or until a toothpick inserted in the center comes out clean.

EASY BUTTERMILK CORNBREAD

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.

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.

ELIZABETH'S EASY BUTTERMILK CORNBREAD

Steps:

• Melt the shortening in a loaf pan.
• In a seperate bowl, combine the cornmeal, flour, and sugar.
• Sift together and add the yeast. Add the buttermilk and mix well.
• Add the melted shortening to the batter and stir to combine.
• Pour the mixture into the loaf pan.
• Bake at 365 for 45 minutes.

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.

BUTTERMILK CORNBREAD

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.

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 400°F. Lightly coat a 13x9" baking dish with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl. Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with a wooden spoon until combined. Scrape batter into prepared pan and smooth top.
• Bake cornbread, rotating dish halfway through, until a tester inserted into the center comes out clean, 20-25 minutes. Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces. Transfer to a wire rack with a large spatula and let cool completely.
• Do Ahead
• Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.