Buttermilk Cheddar Corn Cakes Recipes
CHEDDAR BUTTERMILK CORNBREAD
This is a delicious cornbread! I don't like mine too sweet, so feel free to add more sugar. You can also add chives, jalapenos, scallions, thyme or anything else you desire! Making these as muffins works good too. This is adapted from a recipe in Bon Appetit magazine, Dec. 2002. I am on a mission to get rid of all of my food mags and put the recipes I like on Zaar. Wish me luck! LOL
Provided by Scoutie
Categories Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Butter 8x8 baking dish.
- Sautee corn until lightly brown, set aside.
- Whisk first 7 ingredients in medium bowl to blend. Mix in cheese.
- Whisk buttermilk, eggs, and melted butter in another medium bowl to blend, then add corn.
- Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan.
- Bake until bread is golden on top and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
- (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.).
Nutrition Facts : Calories 860.9, Fat 50.1, SaturatedFat 30.1, Cholesterol 239.7, Sodium 1640.3, Carbohydrate 76.1, Fiber 4.2, Sugar 19, Protein 29.9
CHEDDAR-BUTTERMILK CORN BREAD
Categories Bread Cheese Side Bake Cheddar Cornmeal Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 8x8-inch bread
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Butter 8x8x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.)
COUNTRY CORNCAKES
Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. -Anne Frederick, New Hartford, New York
Provided by Taste of Home
Time 35m
Yield 14 corncakes.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first 5 ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes. , Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on the top, 2-3 minutes. Cook until second side is golden brown. Top with the sour cream, bacon and chives if desired.
Nutrition Facts : Calories 220 calories, Fat 5g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
CHEESY BUTTERMILK CORN BAKE
This is wonderful made with fresh corn off the cob too, also chopped green or red bell pepper may be added into the ingredients instead of placing on top, and about 1/4 teaspoon (or more) cayenne pepper is also good to add in. This is so good!
Provided by Kittencalrecipezazz
Categories Corn
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Butter an 11 x 7-inch or a 9 x 9-inch baking dish (or any size casserole dish large enough to hold the mixture).
- In a large bowl, combine corn niblets, milk, buttermilk, eggs, Parmesan cheese, cracker crumbs, pimento, melted butter, salt, pepper, garlic powder (if using) and 1-1/2 cups grated cheddar cheese; mix well to combine.
- Transfer to prepared baking dish, sprinkle with green bell pepper strips over top and cover with foil.
- Bake for about 40-45 minutes, remove from oven, and uncover.
- Top with about 1-1/2 cups grated cheddar cheese, and return to oven (uncovered) to bake for another 15 minutes.
- Delicious!
Nutrition Facts : Calories 853.3, Fat 54.5, SaturatedFat 31.5, Cholesterol 251.1, Sodium 1626, Carbohydrate 62.2, Fiber 4.6, Sugar 8.8, Protein 35.2
MOM'S SWEET BUTTERMILK CORN BREAD
This corn bread is a little on the sweet side. It's made with white cornmeal, but yellow works too. I learned to make it from my other mom (MIL). It is baked in a cast-iron skillet. Can be used to make stuffing or put leftovers in a cup with milk and put it in the fridge overnight for a comforting breakfast.
Provided by Nandabear
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
- Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 35.6 g, Cholesterol 39.2 mg, Fat 7.8 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 1.6 g, Sodium 589.1 mg, Sugar 9.3 g
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