Buttermilk Cornbread Recipes

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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



Grandmother's Buttermilk Cornbread image

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

½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

BUTTERMILK CORNBREAD

This is in the latest issue of Southern Living (love this magazine) and was contributed by Mary Lynn Hanily of Tuscaloosa, AL. Buttermilk Cornbread

Provided by Ron Joyce Ripple S

Categories     Quick Breads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8



Buttermilk Cornbread image

Steps:

  • Preheat oven to 450°F.
  • Heat oil in an 8" cast iron skillet or muffin pans for 5 minutes.
  • Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture.
  • Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened.
  • Pour into the hot skillet.
  • Bake for 20 minutes or until golden.

2 tablespoons vegetable oil
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg

BUTTERMILK CORNBREAD

Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 45m

Number Of Ingredients 8



Buttermilk Cornbread image

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.

Nutrition Facts : Calories 226 g, Fat 8 g, Fiber 1 g, Protein 6 g

1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
1 cup yellow cornmeal
1 cup all-purpose flour, (spooned and leveled)
1/4 cup sugar
1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda)
1 1/2 teaspoons coarse salt
1 cup low-fat buttermilk
2 eggs

BUTTERMILK CORNBREAD

Though most recipes for cornbread call for buttermilk (it helps to tenderize the crumb of the bread, made with inherently grainy cornmeal), this recipe drives home the buttermilk's characteristic tang by adding white vinegar and heavy cream for more dairy richness. Brushing the cornbread hot out of the oven with more buttermilk helps keep the top moist, and adds another dose of fresh, tangy flavor.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 9



Buttermilk Cornbread image

Steps:

  • Preheat the oven to 400 degrees F. Butter the bottom and sides of an 8-inch square baking pan with some of the butter, then dust with flour and line with parchment paper.
  • Combine the flour, cornmeal, baking soda and salt in a large bowl. Whisk together the butter, buttermilk, cream, vinegar and eggs in a medium bowl until smooth, then quickly pour the wet ingredients over the dry ingredients and whisk to combine. Quickly pour the batter into the prepared pan, smooth the top and bake until light brown on top, firm to the touch and a toothpick inserted in the middle comes out clean, about 30 minutes.
  • Transfer the baking pan to a rack and brush the top lightly with more buttermilk. Let cool for 5 minutes, then invert the cornbread onto a cutting board and remove and discard the parchment paper. Flip the cornbread back over again, cut into large squares and serve while warm.

8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for buttering the pan
1 cup all-purpose flour, plus more for the pan (see Cook's Note)
1 cup white cornmeal
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, plus more for brushing
1 cup heavy cream
1 tablespoon distilled white vinegar
2 large eggs, lightly beaten

BUTTERMILK CORNBREAD

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 3



Buttermilk Cornbread image

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.

4 tablespoons corn oil or bacon drippings
3 cups self-rising cornmeal
2 1/2 to 3 cups well-shaken buttermilk

BUTTERMILK CORNBREAD

This simple cornbread was designed for making stuffing-it's easy to cut, not too sweet, and holds together.

Provided by Molly Baz

Categories     Bon Appétit     Thanksgiving     Cornmeal     Buttermilk     Bread     Holiday 2018

Yield Makes 1 (13x9") pan

Number Of Ingredients 10



Buttermilk Cornbread image

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.

Nonstick vegetable oil spray
2 cups all-purpose flour
2 cups medium-grind cornmeal
1/4 cup sugar
1 Tbsp. baking powder
2 1/2 tsp. kosher salt
3/4 tsp. freshly ground black pepper
4 large eggs
2 cups buttermilk
1/2 cup (1 stick) unsalted butter, melted, slightly cooled

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



Mom's Buttermilk Cornbread image

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

1 ½ cups cornmeal
1 cup buttermilk
1 large egg
2 tablespoons vegetable oil, or more to taste
1 teaspoon salt, or to taste
1 teaspoon baking powder
¼ teaspoon baking soda

QUICK BUTTERMILK CORNBREAD

The tattered recipe card for this cornbread proves it's been a family favorite for years. It's my daughter's top request. -Judy Sellgren, Grand Rapids, Michigan

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 9



Quick Buttermilk Cornbread image

Steps:

  • In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full). , Bake at 425° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes. Serve warm.

Nutrition Facts : Calories 390 calories, Fat 19g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 314mg sodium, Carbohydrate 50g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.

1-1/4 cups cornmeal
1 cup all-purpose flour
2/3 cup packed brown sugar
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1 cup buttermilk
3/4 cup canola oil

BUTTERMILK CORNBREAD

This is great bread for any meal, but one of my favorite ways to eat it is crumbled up in a big bowl with really cold milk. Mmmm! Beth likes it cold with buttermilk. Now that's just wrong!

Yield serves 8

Number Of Ingredients 3



Buttermilk Cornbread image

Steps:

  • Preheat the oven to 450°F.
  • Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Note) and place over medium-high heat. Put the cornmeal in 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, and then transfer the skillet to the oven and bake the corn bread for 20 minutes, or until browned on top. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
  • Season a new cast-iron skillet by coating the inside with vegetable shortening (not butter) and heating the pan in a very hot oven (450°F) for 1 hour. Cool the skillet and wipe off any excess oil before using. To care for a seasoned skillet, wipe the interior after each use. Do not soak it in soapy water or put it in the dishwasher.

4 tablespoons corn oil or bacon drippings
3 cups self-rising cornmeal
2 1/2-3 cups buttermilk, well shaken

BUTTERMILK CORNBREAD

MY GRANDMOTHER would refer to this recipe as "comfort food", made from ingredients available on the farm or staples found in her pantry. She always cooked the corn bread in her "seasoned" black skillet, and it turned out slick as butter every time. -Elizabeth Cooper, Madison, Alabama

Provided by Taste of Home

Time 30m

Yield 2-4 servings.

Number Of Ingredients 8



Buttermilk Cornbread image

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.

Nutrition Facts : Calories 228 calories, Fat 6g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 684mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

1 tablespoon canola oil
1 cup cornmeal
1/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 cup buttermilk

CLASSIC BUTTERMILK CORNBREAD

Slightly sweet, with a tender crumb thanks to the buttermilk, this is not only good on its own, but perfect when combined with savory ingredients for the ultimate Thanksgiving dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Number Of Ingredients 8



Classic Buttermilk Cornbread image

Steps:

  • Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.
  • In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)
  • Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.

1/2 cup (1 stick) butter, melted
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour, (spooned and leveled)
1/4 cup sugar
2 teaspoons baking soda
2 teaspoons salt
3 large eggs
2 1/2 cups low-fat buttermilk

CLASSIC BUTTERMILK CORNBREAD

Make and share this Classic Buttermilk Cornbread recipe from Food.com.

Provided by Steve_G

Categories     Quick Breads

Time 45m

Yield 1 10, 8-12 serving(s)

Number Of Ingredients 10



Classic Buttermilk Cornbread image

Steps:

  • Preheat oven to 400°F.
  • Butter bottom and sides of a 10 inch cast iron skillet or 9x9 inch baking pan.
  • Mix first 6 ingredients in a food processor.
  • Cut in butter until mixture resembles coarse meal.
  • Beat buttermilk, vanilla and eggs in a large bowl.
  • Add milk mixture to dry ingredients and process until just blended.
  • Transfer to prepared pan.
  • Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center.
  • Cool in pan on rack.

Nutrition Facts : Calories 353.9, Fat 15, SaturatedFat 8.3, Cholesterol 111.7, Sodium 519.9, Carbohydrate 47.7, Fiber 2.6, Sugar 12.1, Protein 8.1

2 cups yellow cornmeal
1 cup all-purpose flour, sifted
6 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, chilled, cut into small pieces
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 large eggs

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