BUTTERMILK CORNBREAD RECIPE RECIPES

BUTTERMILK CORNBREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Buttermilk Cornbread Recipe: How to Make It - Taste of Home image

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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2-4 servings.

Number Of Ingredients 8

Ingredients

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

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, FatContent 6g fat (1g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 684mg sodium, CarbohydrateContent 36g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

BUTTERMILK CORNBREAD RECIPE | BON APPéTIT

Buttermilk Cornbread Recipe | Bon Appétit image

This buttermilk cornbread recipe gets everything you want out of the simple sidekick: It's easy to cut, not too sweet, and holds together. Plus, it can be baked two days ahead.

Provided by Molly Baz

Yield Makes one 13x9" pan

Number Of Ingredients 10

Ingredients

Nonstick vegetable oil spray
2 cups all-purpose flour
2 cups medium-grind cornmeal
¼ cup sugar
1 Tbsp. baking powder
2½ tsp. kosher salt
¾ tsp. freshly ground black pepper
4 large eggs
2 cups buttermilk
½ cup (1 stick) unsalted butter, melted, slightly cooled

Steps:

Preheat oven to 400°. 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.

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