CORNBREAD MADE WITH BUTTERMILK RECIPES

Name: Southern-Style Buttermilk Cornbread
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 8
Ingredients: 2 Tbsps canola oil, to coat skillet; 2 cups plain yellow cornmeal; 1 cup all-purpose flour; 1 Tbsp baking powder; 1 ½ tsps salt; 2 ½ cups whole buttermilk; 6 Tbsps unsalted butter, melted; 2 large eggs

SOUTHERN-STYLE BUTTERMILK CORNBREAD | FOODTALK

Southern-Style Buttermilk Cornbread | Foodtalk image

Provided by The Grove Bend Kitchen

Total Time 42 minutes

Prep Time 12 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 8

Ingredients

2 Tbsps canola oil, to coat skillet
2 cups plain yellow cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1 ½ tsps salt
2 ½ cups whole buttermilk
6 Tbsps unsalted butter, melted
2 large eggs

Steps:

Preheat oven to 425°F and add the canola oil to a 10-inch cast iron skillet. Place the skillet in the oven for 8 minutes until the oil is very hot.
While the cast iron skillet is in the oven, prepare the cornbread batter. In a large bowl, whisk together cornmeal, flour, baking powder, and salt; set aside. In another medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in the center of the dry ingredients. Add the buttermilk mixture and stir until combined.
Pour the batter carefully into the hot oil in the skillet. Bake for about 27-30 minutes until golden brown and a toothpick inserted in the center comes out clean. Cut into wedges. Store in an airtight container in the refrigerator for up to 5 days.

BUTTERMILK CORNBREAD RECIPE: HOW TO MAKE IT

Buttermilk Cornbread Recipe: How to Make It 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.

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