BUTTERMILK CORNBREAD RECIPE - FOOD.COM
This is in the latest issue of Southern Living (love this magazine) and was contributed by Mary Lynn Hanily of Tuscaloosa, AL. Buttermilk Cornbread
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Heat oil in an 8" cast iron skillet or muffin pans for 5 minutes.
- Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture.
- Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened.
- Pour into the hot skillet.
- Bake for 20 minutes or until golden.
Nutrition Facts : Calories 110.3, FatContent 4.8, SaturatedFatContent 0.9, CholesterolContent 24.5, SodiumContent 226.5, CarbohydrateContent 14.2, FiberContent 1.1, SugarContent 1.6, ProteinContent 3.1
BASIC BUTTERMILK CAKE RECIPE - FOOD.COM
This came in a pamplet in the free Hallmark Magazine. You can use this basic recipe for a layer cake with icing, cupcakes or a sheet cake with icing or a glaze. I wanted to keep so am posting here. Prep time is a guess as I have not personally made this cake yet. Makes two 8-inch round or square layers, or two dozen cupcakes, or one 9 x 13 x 2 inch cake or 10 muffin-size cupcakes
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 with rack in the middle of the oven. Butter cake pans and line the bottoms with wax paper or parchment paper cut to fit. Butter the paper. If making cupcakes, use paper liners or butter the cupcake pan.
- Beat the butter and sugar at medium speed with electric mixer until light and fluffy in a large mixing bowl. Beat in eggs one at a time. Scrape bowl and beaters to incorporate.
- Sift the flour with the baking powder and baking soda. Add one quarter of the dry mixture to the butter-egg mixture and then add the vanilla and a third of the buttermilk. Repeat beginning and ending with the flour mixture and scraping well after each addition.
- Pour the batter into the prepared pans and spread to the edges with a spatula. Bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
- Cool in pans of a rack for 5 minutes. Turn pans onto the rack, remove parchment paper or was paper and cool completely before frosting.
Nutrition Facts : Calories 302.6, FatContent 13.1, SaturatedFatContent 7.8, CholesterolContent 84.2, SodiumContent 176.1, CarbohydrateContent 42.1, FiberContent 0.6, SugarContent 26.2, ProteinContent 4.5
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BUTTERMILK CORNBREAD RECIPE - FOOD.COM
This is in the latest issue of Southern Living (love this magazine) and was contributed by Mary Lynn Hanily of Tuscaloosa, AL. Buttermilk Cornbread
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 110.3 per serving
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 110.3 per serving
- Bake for 20 minutes or until golden.
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BASIC BUTTERMILK CAKE RECIPE - FOOD.COM
This came in a pamplet in the free Hallmark Magazine. You can use this basic recipe for a layer cake with icing, cupcakes or a sheet cake with icing or a glaze. I wanted to keep so am posting here. Prep time is a guess as I have not personally made this cake yet. Makes two 8-inch round or square layers, or two dozen cupcakes, or one 9 x 13 x 2 inch cake or 10 muffin-size cupcakes
From food.com
Reviews 4.5
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Reviews 4.5
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See details
BASIC BUTTERMILK CAKE RECIPE - FOOD.COM
This came in a pamplet in the free Hallmark Magazine. You can use this basic recipe for a layer cake with icing, cupcakes or a sheet cake with icing or a glaze. I wanted to keep so am posting here. Prep time is a guess as I have not personally made this cake yet. Makes two 8-inch round or square layers, or two dozen cupcakes, or one 9 x 13 x 2 inch cake or 10 muffin-size cupcakes
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Reviews 4.5
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Reviews 4.5
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