Three Ingredient Buttermilk Cornbread Recipes
GRANDMOTHER'S BUTTERMILK CORNBREAD
This is my grandmother's cornbread recipe and it's the best - sweet and moist!
Provided by Bethany Weathersby
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 9
Number Of Ingredients 8
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.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g
EASY CORNBREAD--4 INGREDIENTS
Great Southern-style cornbread with no sugar. Great with soups and veggies. Best when prepared in a cast iron skillet. Posting primarily to learn carb count.
Provided by Buttercup 42
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425.
- You can use butter spray to grease skillet, but it works best if you put a little oil in the skillet and put it in the oven while it is preheating. Remove skillet and tilt to coat pan bottom with oil right before you pour in the batter.
- Mix cornmeal, milk, egg and oil in bowl.
- Pour batter into hot skillet and return skillet to oven.
- Bake for 20-30 minutes depending on your oven.
- Cornbread is done when the top is nice and brown and the sides have pulled away from the pan. Turn over the pan and it should slide right out. Cut into wedges and serve hot.
Nutrition Facts : Calories 84.9, Fat 7.5, SaturatedFat 1.1, Cholesterol 24, Sodium 31.6, Carbohydrate 2.2, Protein 2.3
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
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
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