Moms Sweet Buttermilk Corn Bread Recipes

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

Mom's Sweet Buttermilk Corn Bread image

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

Ingredients

¼ cup vegetable oil
2 cups white cornmeal
¾ cup all-purpose flour
⅓ cup white sugar
4 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk

MOM'S BUTTERMILK CORNBREAD

I never knew what packaged cornbread was as a child. It's so easy and great to have with dinner or to put in dressing. My dressing gets requested every holiday and it has to have this cornbread in it.

Provided by Stock Show Mom

Categories Quick Breads

Time 25m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 7

Mom's Buttermilk Cornbread image

Steps:

Heat oven to 450°F
Pour 1/2 the oil into a small (cast iron) skillet and let heat with oven.
Mix dry ingredients.
Add buttermilk, egg and remaining oil.
Mix until lumps are gone. Remove skillet from hot oven and pour batter inches.
Bake for 20-25 minutes.
***If making a double batch, DO NOT increase egg amount, but double everything else.

Ingredients

3/4 cup yellow cornmeal
1 1/2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 egg
1 tablespoon cooking oil

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

Ingredients

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

TENDER BUTTERMILK CORN BREAD

This tender cornbread couldn't be easier to make, and it's a delicious side for just about anything. Patricia Swart - Bridgeton, New Jersey

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 9

Tender Buttermilk Corn Bread image

Steps:

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 194 calories, Fat 6g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 412mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup buttermilk
3 tablespoons butter, melted

MOM'S SOUTHERN CORNBREAD

My mom has been making this cornbread for over 40 years-I'm sure she got it from my grandma who was from Kentucky. It's not a sweet cornbread-just as good though. My father would take the leftovers and break a piece up in a glass of milk and eat it like cereal. It's very good. We always cook this in a cast iron skillet.

Provided by msjill111

Categories Breads

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

Mom's Southern Cornbread image

Steps:

Turn oven to 400 degrees.
Put bacon grease into cast iron skillet.
Put skillet into oven to melt and remove as soon as it's melted being sure to swirl around to coat the skillet.
Meanwhile, mix flour, cornmeal, egg, baking powder and milk-use the full cup of milk and then add until you get the right texture.You want it slightly thick but not too thick.
Add bacon grease to batter and pour back into skillet.
Bake for about 45 minutes-it will be very golden brown.

Nutrition Facts : Calories 245.5, Fat 5.6, SaturatedFat 2.2, Cholesterol 43, Sodium 225.8, Carbohydrate 41.9, Fiber 2.6, Sugar 0.3, Protein 7.1

Ingredients

1 tablespoon bacon grease (can use vegetable oil but flavor will differ)
1 1/4 cups flour
1 1/4 cups white cornmeal (can use yellow)
1 egg
3 teaspoons baking powder
1 -1 1/2 cup milk

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