ALLRECIPES BUTTERMILK CORNBREAD RECIPES

SOUTHERN BUTTERMILK CORNBREAD RECIPE | ALLRECIPES

Southern Buttermilk Cornbread Recipe | Allrecipes image

Delicious with greens and beans and other soul food. Serve with honey butter or maple syrup for a down-home treat.

Provided by DEEVA1

Categories Bread Quick Bread Recipes Cornbread Recipes

Total Time 9 minutes

Prep Time 5 minutes

Cook Time 4 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

? cup yellow cornmeal
? cup buttermilk
? cup self-rising flour
1 egg
½ teaspoon salt
3 tablespoons olive oil

Steps:

Mix yellow cornmeal, buttermilk, flour, egg, and salt together in a large bowl.
Heat oil in a large skillet over medium heat. Drop spoonfuls of cornmeal mixture into hot oil; cook until browned and crisp, 2 to 3 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 237.3 calories, CarbohydrateContent 27 g, CholesterolContent 47.3 mg, FatContent 12.1 g, FiberContent 1.2 g, ProteinContent 4.9 g, SaturatedFatContent 2 g, SodiumContent 463.7 mg, SugarContent 1.5 g

THREE INGREDIENT BUTTERMILK CORNBREAD RECIPE | ALLRECIPES

Three Ingredient Buttermilk Cornbread Recipe | Allrecipes image

This is a quick and easy, savory cornbread recipe. I learned this from my grandmother and it is my all time favorite cornbread.

Provided by Jillian Horton

Categories Bread Quick Bread Recipes Cornbread Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 4

Ingredients

vegetable oil as needed
1?½ cups buttermilk
1?½ cups cornmeal
½ cup all-purpose flour

Steps:

Preheat oven to 450 degrees F (230 degrees C). Pour enough oil into a skillet to coat the bottom; place into oven.
Mix buttermilk, cornmeal, and flour together in a bowl until smooth. Remove skillet from oven; pour in buttermilk mixture.
Bake in the preheated oven until cornbread is golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 157.3 calories, CarbohydrateContent 28.6 g, CholesterolContent 1.8 mg, FatContent 2.6 g, FiberContent 1.2 g, ProteinContent 4.2 g, SaturatedFatContent 0.6 g, SodiumContent 50.2 mg, SugarContent 2.7 g

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CAST IRON SKILLET BUTTERMILK CORNBREAD RECIPE | ALLRECIPES

This recipe is for those people that do not like sweet cornbread. For me, this is my comfort food and what I grew up on.
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Category Bread, Quick Bread Recipes, Cornbread Recipes
Calories 201.7 calories per serving

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HEALTHIER GRANDMOTHER'S BUTTERMILK CORNBREAD RECIPE ...

This moist cornbread recipe is made healthier by using low-fat dairy products and less sugar. We added corn kernels, too, giving healthiness and texture extra boosts!
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Reviews 4.2
Total Time 55 minutes
Category Bread, Quick Bread Recipes, Cornbread Recipes
Calories 223.2 calories per serving

Bake in preheated oven until a toothpick inserted into the center of skillet comes out clean, 20 to 25 minutes.

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BUTTERMILK CORNBREAD MUFFINS RECIPE | ALLRECIPES

Honey makes these muffins moist and sweet. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
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Category Bread, Quick Bread Recipes, Muffin Recipes, Corn Muffin Recipes
Calories 134.9 calories per serving

Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.

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GRANDMOTHER'S BUTTERMILK CORNBREAD RECIPE - FOOD.COM

This is BETHANY WEATHERSBY's from AllRecipes.com grandmother's recipe. I must say it is the best cornbread I've ever made and consume. It is sweet and moist, fast and easy to make. In the time it takes to preheat my oven I had prepared the recipe and ready to bake. Tastes so much better than the box kind. I had to put the recipe here because I keep all my favorite recipes on recipezaar.com.
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Reviews 5.0
Total Time 55 minutes
Calories 274.2 per serving

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

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BUTTERMILK CORNBREAD RECIPE | SOUTHERN LIVING

With a little brown sugar and medium-grind cornmeal, this cornbread is darn good.
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Total Time 30 minutes

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BUTTERMILK CORNBREAD RECIPE | MYRECIPES

Serve this Southern staple with soups, stews, or salads. Plan to make this just before guests arrive so they can enjoy it hot.
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Reviews 4
Total Time 35 minutes

Pour batter into hot skillet. Bake at 400° for 30 to 33 minutes or until golden brown.

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BUTTERMILK CORNBREAD RECIPE | MARTHA STEWART

Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage.
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GRANDMA'S BUTTERMILK CORNBREAD | JUST A PINCH RECIPES

My husband, normally is not impressed with cornbread, but this is light and fluffy and not as gritty. This cornbread is realy good. Allrecipes.com by B. Weathersby
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Reviews 5
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Cuisine American

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center, comes out clean.

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BUTTERMILK CORNBREAD RECIPE: HOW TO MAKE IT

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
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Reviews 3.7
Total Time 30 minutes
Cuisine North America, Cajun
Calories 228 calories per serving

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.

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BUTTERMILK CORNBREAD RECIPE | TRISHA YEARWOOD | FOOD NETWORK

From foodnetwork.com
Reviews 3.3
Total Time 30 minutes
Category side-dish

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.

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BUTTERMILK CORNBREAD RECIPE - JOSH MILLER | FOOD & WINE

If you were to open the crackling pages of my great-great-grandmother’s ledger-style cookbook or thumb through the butter-stained entries in my great-grandmother’s tiny black recipe binder, you’d find exactly zero recipes for cornbread. For them, it wasn’t something you had to write down; you simply invited the requisite cast of characters to the bowl, stirred to reach the proper consistency, then baked until it was done. Making cornbread was a reflex, like breathing, an action their hands practiced with barely a passing thought.When I close my eyes, no matter how hard I try, I can’t remember seeing my grandmother, May, making cornbread. But memory readily serves up many images of my mother tackling the task: Her hand, insulated by a hard-living pot holder, pulling the hot skillet from the oven like a blacksmith drawing a sword forth from the forge. Her hurried pour of just-whisked batter into that lava-hot skillet. The satisfying sizzle as the batter hit the pan. Her sigh of relief after the oven door was shut: a task complete, second-degree burns avoided, the cornbread left to become itself.As a baked good, cornbread is relatively forgiving, generally tolerant of tinkering, and open to most inclinations of culinary mischief. She’ll allow for stir-ins like cheese and greens; she’s down for whatever seasonings you throw at her; she’s comfortable in just about any pan that’ll have her. That’s why I’m such a big fan of cornbread. As a creative cook who loves to bend the rules, I appreciate a recipe that can stand up to my whims and musings—and especially my missteps. It’s a baked good with inherent grace.However, there are exactly three rules I follow, without fail, every time I make cornbread. The first is that I preheat the cast-iron skillet in the oven to get it screaming hot. You want the batter to literally sizzle when you pour it in to achieve a crispy crust. But before you pour the batter in, there’s rule #2: Salt the skillet. My friend Lane Snider taught me this trick from his Granny Ollie—to fling a pinch (or two) of kosher salt into the hot skillet before pouring the batter in. This transforms the delightfully crispy (but sometimes bland) crust into a savory almost-cracker that you can’t get enough of … if you follow the final rule: Turn the cornbread out of the skillet immediately after baking, and let it cool bottom side up on a wire rack. Why? The crust, of course. If you let the cornbread cool in the skillet, it will steam. And every second it spends steaming robs you of that crispy crust you’ve worked so hard to create. So be a good cook, follow the rules, and protect the things you love.This recipe is an amalgamation of best practices across families and generations. It will keep its crunch and retain its structure if cubed and folded into a dressing for Thanksgiving (like my Cornbread Dressing with Buttery Sage Croutons). It’s also delicious all by itself. Well, with a pat of butter tucked between split slices, naturally. But most importantly, this recipe will politely indulge your whims and inspirations—your stir-ins and substitutions—and become whatever it is you’d like it to be.
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