Moist Northern Cornbread Cornbread Buttermilk Recipes

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.

MOIST NORTHERN CORNBREAD (CORNBREAD BUTTERMILK)

Steps:

• Preheat oven to 425 degrees.
• Melt butter in the microwave. Set aside to cool.
• Mix together dry ingredients in one bowl.
• Mix together milk and eggs in a second bowl.
• Make a well in the dry ingredients and add in milk mixture. Stir about 10 strokes.
• Fold in warm, melted butter.
• Bake until a toothpick comes out clean or the bread is golden-brown and springs back when lightly pressed.
• Bake 20 min for a 9x9" pan or 10 min in muffin pan. 7 min for pre-heated cast-iron cornbread pan. Enjoy!

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.