Plain Cornmeal Buttermilk Cornbread Recipe

Cornbread, Muffins or Sticks 1 3/4 Cups of Weisenberger Plain Cornmeal 1 Egg 1 ½ Cups Buttermilk (to use sweet milk, omit sugar) 1 teaspoon sugar 1 teaspoon salt 1 teaspoon baking powder ½ teaspoon soda Preheat oven to 500 degrees F. Mix dry ingredients then add beaten egg. Pour in Buttermilk. Fill pans after a generou

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Heat in the preheated oven for 3 to 4 minutes. Step 3. Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet. Step 4. Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.

Rating: 5/5(2)
Category: Cornbread
Calories: 197 per serving

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The simplest, quickest form of cornbread was the kind that grandmas always made in a cast-iron skillet in a hot oven. Here's a vintage …

Rating: 5/5(85)
Total Time: 35 mins
Category: Breakfast Bread
Calories: 240 per serving
1. Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, buttermilk, vegetable oil, and egg in a bowl to form a batter.
2. Melt the butter in a cast-iron skillet over medium heat, and swirl the melted butter all over the bottom and up the sides of the skillet. Let the butter heat until it gives off a faint toasted fragrance; pour the batter into the hot skillet.
3. Place the skillet into the preheated oven, and bake until golden brown, 25 to 30 minutes.

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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 …

Rating: 5/5(49)
Total Time: 25 mins
Category: Quick Breads
Calories: 110 per serving
1. Preheat oven to 450°F.
2. Heat oil in an 8" cast iron skillet or muffin pans for 5 minutes.
3. Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture.
4. Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened.

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Great easy cornbread recipe for a bread that really tastes like corn, not cake but here’s a way to make it twice as good. Soak the cornmeal in the buttermilk, sugar and salt overnight or at least for a few hours. You want the cornmeal to plump up and get soft and moist instead of gritty. Everyone will remark on how moist the cornbread is.

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I made a lot of substitutions to this recipe which might have resulted in it being very dry. I used milk and lemon juice as suggested in place of buttermilk, as well as whole wheat flour and 100% whole grain corn meal. Next time, I might try using only 1/2 or 1/4 whole wheat flour, since the corn meal I was using was already 100% whole grain.

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Preheat the oven to 425 F. Position the rack in the center of the oven. Brush about 1 tablespoon of melted shortening in a 9- to 10-inch cast-iron skillet and put the skillet in the oven. The Spruce. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk to blend thoroughly.

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Bake at 375 degrees about 25-30 minutes until lightly browned. Use 9-inch Ingredients: 8 (cornmeal .. egg .. flour .. milk .. salt .. sugar ) 9. CORNBREAD. Combine ingredients and mix until just mixed. Spread in 8X8 pan and bake at 375°F for 20-25 minutes. Can easily be doubled and baked in

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Dump in the cornmeal, flour, baking powder, salt and sugar. Use a whisk or a spoon and a strong arm to mix this all up until it is quite smooth. Turn the batter into a round, oiled 9-inch pan, or an oiled 8-inch square pan. You culd also use a large iron skillet if you like. Bake the cornbread at 400F for about 30 minutes, maybe a smidgen more.

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Preheat the oven to 400°F and line an 8×8-inch baking dish with parchment paper and set aside. In a large bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda. In a large measuring cup or medium bowl, whisk together the cooled melted butter, buttermilk, egg, and sugar.

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Southern Buttermilk Cornbread Crisco. Crisco Pure Vegetable Oil, large egg, sugar, White Lily® Enriched Self-Rising Buttermilk White Cornmeal Mix and 3 more.

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So here's my recipe: 2 cups self-rising cornmeal mix 1 1/2 to 2 cups buttermilk 1/4 teaspoon baking soda 2 eggs, lightly beaten 1/4 cup bacon drippings Preheat oven to 450 degrees. Add bacon drippings to a well-seasoned 9-inch cast iron skillet and place in oven while it preheats.

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In a medium-size mixing bowl, combine cornmeal mix, sugar, vegetable oil, egg, and buttermilk. Mix just until all ingredients are moistened. Carefully remove the skillet from the oven. Sprinkle about 2 tablespoons of cornmeal on the bottom of the hot skillet. Pour the batter into the skillet.

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A simple recipe for classic Southern cornbread made with plain cornmeal and buttermilk in a cast iron skillet sizzling with hot bacon grease. There are a …

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Preheat oven to 375 degrees. Lightly grease an 8 inch square pan. In a bowl, combine the melted butter, sugar and honey. Add the eggs one at a time, mixing until smooth, then add the buttermilk and mix. In another bowl combine the dry ingredients (flour, cornmeal, salt and baking soda ).

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In a large bowl, combine cornmeal, baking powder, baking soda, and salt. In a small bowl, whisk together buttermilk, 2 tablespoons oil, and egg. Make a well in center of dry ingredients; add buttermilk mixture, stirring just until moistened. In a 10-inch cast-iron skillet, heat remaining 2 tablespoons oil over medium-high heat.

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Start by putting some oil in a small cast-iron skillet. Place the skillet in the oven and then preheat the oven. While the oven is preheating make the cornbread batter by combining self-rising cornmeal, flour, eggs, and buttermilk. When the oven has preheated, remove the skillet and pour the batter into the hot skillet.

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Frequently Asked Questions

How do you make cornbread with buttermilk?

  • In a medium bowl, using a wooden spoon, stir the corn flour and cornmeal with the buttermilk until there are no dry pockets remaining. ...
  • Preheat the oven to 375°F. ...
  • Pour the batter into the prepared skillet or pan. ...
  • Slather with butter and cane syrup, if using, cut, and enjoy immediately. ...

How to make homemade cornbread with cornmeal?

  • Grease a 9-inch round cake pan or cast iron skillet well and set aside. ...
  • In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. ...
  • Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. ...

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What is a good recipe for buttermilk?

  • Tomato, avocado & corn salad with migas & buttermilk dressing. Try this tasty American-style tomato, avocado and corn salad alongside roast chicken or barbecued meat.
  • Little buttermilk cheesecakes with honey roast summer fruits. These pretty miniature baked cheesecakes are so easy to make and serve. ...
  • Buttermilk corn pancakes with bacon & maple syrup. ...

What are the ingredients in cornmeal?

There are various types of cornmeal:

  • Blue cornmeal is light blue or violet in color. ...
  • Steel-ground yellow cornmeal, which is common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. ...
  • Stone-ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes. ...

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