Southern Buttermilk Cornbread Recipe 435 Recipes

SOUTHERN BUTTERMILK CORNBREAD

Steps:

• 1. Preheat oven to 450°F
• 2. Place shortening in 9-inch skillet with ovenproof handle or 8-inch square baking pan.
• 3. Place in oven about 3 minutes. Skillet will be very hot when shortening is melted.
• 4. While skillet is heating, in large bowl combine corn meal, flour, salt and baking soda; add buttermilk and egg, mixing well.
• 5. Pour batter into hot prepared skillet.
• 6. Bake 22 to 25 minutes or until surface cracks and edges are light golden brown and pull away from side of pan. Serve hot with butter.

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 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

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.

SOUTHERN BUTTERMILK CORNBREAD RECIPE - (4.3/5)

Steps:

• Preheat oven to 425F. Use butter, margarine, oil, or shortening to grease an iron skillet. Sprinkle some corn meal in the bottom to keep cornbread from sticking. Put empty, seasoned pan in oven while preheating. This will get the pan hot and ready to receive your batter for perfect browning. mix together corn meal and self-rising flour. Add milk or buttermilk, eggs (beaten or unbeaten), and oil. Mix well. Using pot holders, slide iron skillet out just enough to turn batter into it, or pour into a well greased 13×9×1 inch pan and bake for 35 min. Pan must be shallow for good browning, or turn into well greased pan 9×9×2 and bake 45 minutes. Sometimes I prefer to just put the cornbread batter in the hot pan and turn down the oven to 350 while I cook other foods. When you get used to a golden brown and sometimes cracked top, you'll know when it's done just right.