Sweet Buttermilk Cornbread 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
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
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
HOMEMADE SWEET BUTTERMILK CORNBREAD
This is a wonderful cornbread recipe that is moist and sweet. I came up with this recipe after experimenting with tons of other cornbread recipes. None met my high standards so I finally came up with my own and here it is...
Provided by Beachbunnymom
Categories Quick Breads
Time 40m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 375 degrees. You will use 2 9 inch cake pans. Set them aside for now.
- Mix butter, sugar, and eggs w/ electric mixer till well blended.
- Sift flour, cornmeal, baking powder, and salt. Add to butter mixture. Add Buttermilk and creamed corn. Mix well.
- Place 1/2 tbsp butter in each pan. Place in oven for 5 minutes till butter has melted. Pour batter in each pan evenly. Bake in oven for 30 minutes or do toothpick test to see if done.
Nutrition Facts : Calories 138.5, Fat 4.7, SaturatedFat 2.6, Cholesterol 31.5, Sodium 261.7, Carbohydrate 21.9, Fiber 0.8, Sugar 8.1, Protein 3
EASY CORNBREAD RECIPE
Amazing honey cornbread made with buttermilk and cornmeal.
Provided by Katie Clark
Categories Bread
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees
- Spray or grease a baking dish (I used 8×11. Could use a pie pan or a cast-iron skillet)
- Mix wet ingredients in a large bowl.
- Mix dry ingredients in another bowl.
- Mix wet into dry
- Pour into a pan
- Bake for 20-25 minutes
SWEET MILK CORNBREAD
I have used this recipe for thirty years. It is from a 1974 cookbook called "Country Cooking". It was one of Southern Living Magazines books. I have been using oil in place of the butter that was called for in the original recipe for years with good results. The secret to this cornbread is a "screamin' hot" iron skillet, greased only on the bottom, and a hot oven. I serve this with chili, vegetable soups, and tex mex.
Provided by dozey doats
Categories Quick Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees and spray bottom only of 10" iron skillet with cooking spray.
- Mix together cornmeal, flour, sugar, salt, and baking powder.
- Beat egg, milk, and oil together to blend.
- Pour wet ingredients into dry ingredients just until blended.
- Pour batter into hot skillet and bake at 425 degrees for 20 minutes.
Nutrition Facts : Calories 301.4, Fat 12.3, SaturatedFat 2.5, Cholesterol 40.9, Sodium 414.5, Carbohydrate 42.4, Fiber 2, Sugar 8.6, Protein 6.2
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- Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
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