BUTTERY CORNBREAD
A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. -Nicole Callen, Auburn, California
Provided by Taste of Home
Time 40m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.
Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
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
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
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.
BUTTERY CORNBREAD
This is my husbands favorite cornbread recipe. The butter makes it really moist and it goes great with most any kinds of soup!
Provided by fressy
Categories Breads
Time 37m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar.
- In one bowl combine the eggs and milk.
- In another bowl combine the flour, cornmeal, baking powder and salt.
- Add the dry ingredients and the egg mixture to the creamed butter and sugar altenately.
- Pour into a 13 x 9 baking pan.
- Bake at 400° for 22-27 minutes or until toothpick comes out clean.
BUTTERY MELT-IN-YOUR-MOUTH SWEET CORNBREAD
Make and share this Buttery Melt-In-Your-Mouth Sweet Cornbread recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 400 degrees F (set oven rack to second-lowest position).
- In a medium bowl cream butter with sugar.
- In another bowl whisk eggs with half and half cream or milk.
- In a small bowl combine flour, cornmeal, 1 tablespoon plus 1/2 teaspoon baking powder and salt; add to the creamed mixture alternately with egg mixture.
- Mix in chopped corn.
- Transfer to prepared baking pan.
- Bake for about 25-27 minutes or until cake tests done.
Nutrition Facts : Calories 337.9, Fat 16.1, SaturatedFat 9.4, Cholesterol 92.4, Sodium 451.8, Carbohydrate 43.3, Fiber 1.7, Sugar 13.1, Protein 6.4
BUTTERY CORNBREAD MUFFINS
These classic cornbread muffins are oh-so easy to make! And best of all, you will probably already have almost all of the ingredients on hand! Just pick up some cornmeal in the bulk section of your supermarket, and walaahh... Cornbread muffins!
Provided by krittylea21
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Combine ingredients in a large bowl, then mix using a hand beater (no longer than 1 minute) Pour into 12 large muffin cups.
- Bake for 15-20 minutes at 350 degrees F.
BUTTERY CORNBREAD
Categories Bread Milk/Cream Egg Breakfast Side Bake Thanksgiving Quick & Easy Cornmeal Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 8
Steps:
- Butter 9x5x3-inch metal loaf pan. Mix cornmeal, flour, sugar, baking powder, and coarse salt in large bowl. Add buttermilk, melted butter, and beaten eggs. Stir with wooden spoon until well blended. Let mixture stand 30 minutes to absorb liquid. Meanwhile, preheat oven to 375°F.
- Pour batter into prepared pan. Bake bread until browned around edges and tester inserted into center comes out clean, about 40 minutes. Let bread rest in pan 5 minutes. Turn bread out onto rack and cool completely. DO AHEAD Can be made 2 days ahead. Wrap in foil and store at room temperature.
CRUMBLY, SWEET AND BUTTERY CORNBREAD
Make and share this Crumbly, Sweet and Buttery Cornbread recipe from Food.com.
Provided by PrincessPage
Categories Breads
Time 40m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 424, in a medium sized cast iron skillet put corn oil and let it heat in the oven while it preheats.
- Mix all dry ingredients together in a medium sized bowl.
- mix all wet ingredients together, except the corn oil that's used above and reserve 1 TBL of the melted butter.
- Make a well in the center of the dry ingredients, put the wet and stir as little as possible until combined. The batter may be lumpy.
- pour into cast iron skillet and bake until set - around 25 to 30 minutes. After 15 minutes reduce oven heat to 400. Top with remaining 1 TBL melted butter and enjoy.
Nutrition Facts : Calories 393.1, Fat 22.6, SaturatedFat 6.8, Cholesterol 43.6, Sodium 482, Carbohydrate 43.7, Fiber 2.2, Sugar 14.2, Protein 5.5
HONEY BUTTER CORNBREAD
My children call this 'cornbread cake'. It is very moist - melts in your mouth. Very easy to prepare.
Provided by pykur
Categories Breads
Time 1h
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Grease 9 by 13 pan.
- To sour the milk: Bring milk to room temperature (I put it the microwave for a few seconds). Add 2 Tbls vinegar.
- Once the milk starts to curdle, add the baking soda.
- In a large skillet, melt butter. Remove from heat and stir in sugar. Add eggs and beat until well blended. Stir in the sour milk and baking soda mixture. Add the cornmeal, flour and salt and stir to combine making sure a few lumps are left. Pour into prepared pan.
- Bake 35 - 45 minutes or until toothpick inserted in center comes out clean.
- For the topping: Add honey to softened butter and combine well. Spread evenly over the top of the hot cornbread.
Nutrition Facts : Calories 339.5, Fat 17.9, SaturatedFat 10.7, Cholesterol 90.4, Sodium 339.7, Carbohydrate 41, Fiber 1.4, Sugar 20.3, Protein 5
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
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.
BUTTERY CORNBREAD
From Taste of Home, this is the best corn bread recipe I've tried. It's slightly sweet and very tender.
Provided by wife2abadge
Categories Breads
Time 40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Cream butter and sugar.
- Combine eggs and milk.
- Combine dry ingredients; add to creamed mixture alternately with egg mixture.
- Pour into greased 13x9-inch baking pan.
- Bake for 22-27 minutes or until a toothpick inserted near the center comes out clean.
Nutrition Facts : Calories 186.4, Fat 7.3, SaturatedFat 4.2, Cholesterol 48.3, Sodium 264.2, Carbohydrate 27, Fiber 0.8, Sugar 10.1, Protein 3.7
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