Recipe For Cornbread With Buttermilk

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Listing Results Recipe For Cornbread With Buttermilk

4 hours ago Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the …

Ratings: 7.4K
Calories: 284 per serving
Category: Bread, Quick Bread Recipes, Cornbread Recipes

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7 hours ago Directions. Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if …

Rating: 5/5(97)
Calories: 226 per serving
1. Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
2. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

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9 hours ago 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. …

Rating: 5/5(83)
Total Time: 35 mins
Category: Breakfast And Brunch, Breakfast Bread Recipes
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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5 hours ago Directions. Preheat the oven to 400 degrees F. Butter the bottom and sides of an 8-inch square baking pan with some of the butter, then dust with flour and …

Servings: 8-10
Category: Side-Dish
Author: Food Network Kitchen
Difficulty: Easy
1. Preheat the oven to 400 degrees F. Butter the bottom and sides of an 8-inch square baking pan with some of the butter, then dust with flour and line with parchment paper.
2. Combine the flour, cornmeal, baking soda and salt in a large bowl. Whisk together the butter, buttermilk, cream, vinegar and eggs in a medium bowl until smooth, then quickly pour the wet ingredients over the dry ingredients and whisk to combine. Quickly pour the batter into the prepared pan, smooth the top and bake until light brown on top, firm to the touch and a toothpick inserted in the middle comes out clean, about 30 minutes.
3. Transfer the baking pan to a rack and brush the top lightly with more buttermilk. Let cool for 5 minutes, then invert the cornbread onto a cutting board and remove and discard the parchment paper. Flip the cornbread back over again, cut into large squares and serve while warm.

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7 hours ago 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 …

Rating: 5/5(2)
Servings: 2-4
Cuisine: North America, Cajun
Total Time: 30 mins
1. Place oil in an 8-in. ovenproof skillet; tilt to coat bottom and sides.
2. Place in a 425° oven for 10 minutes. , In a small bowl, combine cornmeal, flour, baking powder, salt and baking soda.
3. Beat egg and buttermilk; add to dry ingredients just until moistened. , Pour into the hot skillet.
4. Bake for 15 minutes or until golden brown and a toothpick inserted in the center comes out clean.

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5 hours ago 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 …

Ratings: 150
Calories: 207 per serving
Category: Side Dish, Snack, Breakfast, Bread

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9 hours ago Directions. Preheat oven to 425°F. Place a 10-inch cast-iron skillet in oven for 10 minutes. Meanwhile, stir together cornmeal, flour, sugar, baking powder, and salt in a large bowl; set aside. Whisk together buttermilk, eggs, and 4 tablespoons of the butter; stir into cornmeal mixture just until combined.

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4 hours ago 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.

Rating: 4.1/5(24)
Estimated Reading Time: 6 mins
Servings: 1
1. 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.
2. 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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8 hours ago Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven. In a large bowl, combine cornmeal, flour, sugar, baking powder …

Rating: 4.9/5(109)
Category: Bread
Servings: 8
Estimated Reading Time: 4 mins

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8 hours ago In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour …

Rating: 5/5(14)
Total Time: 55 mins
Category: Quick Breads
Calories: 274 per serving
1. Preheat oven to 375 degrees F (175 degrees C).
2. Grease an 8 inch square pan.
3. Melt butter in large microwavable bowl.
4. Stir in sugar.

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3 hours ago Preheat oven to 400°. Lightly grease an 8-inch cast-iron skillet, and heat in oven 5 minutes. Advertisement. Step 2. Meanwhile, whisk together first 5 ingredients in a bowl; whisk in …

Rating: 5/5(6)
Total Time: 35 mins
Servings: 8
1. Preheat oven to 400°. Lightly grease an 8-inch cast-iron skillet, and heat in oven 5 minutes.
2. Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter. Add eggs and buttermilk, whisking just until smooth.
3. Pour batter into hot skillet. Bake at 400° for 30 to 33 minutes or until golden brown.

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3 hours ago Moist Buttermilk Cornbread. Buttermilk cornbread is the best because you get all that amazing texture from the cornmeal, but it’s still super moist and flavorful. The buttermilk gives it a …

Cuisine: American
Total Time: 38 mins
Category: Appetizer, Bread, Side Dish
Calories: 349 per serving
1. In a large bowl, add 1 1/3 cup all-purpose flour, 1 1/3 cup cornmeal, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/2 teaspoon baking powder, and 1/4 cup granulated sugar. Mix all the dry ingredients using a whisk, then set it aside.
2. In a separate bowl, add 3 large eggs, 1/4 cup honey, 1/2 cup unsalted melted butter, and 1 3/4 cup buttermilk. Use a whisk to combine the wet ingredients.
3. Now pour the wet ingredients into the dry ingredients and mix with a whisk just until combined. Be careful not to over-mix.
4. Line an 8x8 inch square pan with parchment paper and coat with nonstick spray.

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6 hours ago Grease and lightly flour a 9-inch square baking pan. Set aside. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk …

Rating: 4.9/5(180)
Category: Side Dish
Servings: 9
Total Time: 1 hr
1. Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
2. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
3. Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
4. Wrap leftovers up tightly and store at room temperature for up to 1 week.

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5 hours ago The BEST Buttermilk Cornbread has a tender crumb, is slightly sweet, and extremely easy to make with just 8 simple ingredients. It turns out moist and perfect every time! Why I love this …

Rating: 5/5(14)
Calories: 282 per serving
Category: Side Course
1. Preheat oven to 375 degrees Grease an 8 inch square pan.
2. Melt butter and add to a mixing bowl. Stir in sugars until well combined. Add eggs and stir well, until combined.
3. Combine buttermilk with baking soda and stir into the bowl.
4. Add cornmeal, flour, and salt and stir until combined. Avoid over-mixing--the batter doesn't need to be completely smooth.

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Just Now A perfect Easy Buttermilk Cornbread recipe…right there. What to serve with cornbread: Chili Beef And Guinness Stew Slow Cooker Beef Stew. Easy Buttermilk Cornbread. Easy Buttermilk

Rating: 5/5(54)
Total Time: 30 mins
Category: Side Dish
Calories: 218 per serving
1. Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
3. Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
4. Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.

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5 hours ago Preheat oven to 400°. Whisk dry ingredients in a large bowl. Divide butter between two 9- by 13-in. baking pans or ovenproof 12-in. frying pans and melt in oven, 4 minutes. Pour out all but …

Rating: 5/5(1)
Calories: 160 per serving
Total Time: 1 hr 15 mins
1. Preheat oven to 400°. Whisk dry ingredients in a large bowl.
2. Divide butter between two 9- by 13-in. baking pans or ovenproof 12-in. frying pans and melt in oven, 4 minutes. Pour out all but a thin layer of butter into a small bowl to reserve; swirl remaining butter in pans to coat.
3. Whisk buttermilk and eggs in a medium bowl. Whisk in reserved melted butter. Pour buttermilk mixture into dry ingredients and stir until just combined.
4. Pour batter into pans and bake, swapping positions halfway through, until a toothpick inserted in center comes out clean, 25 minutes. Let cool.

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6 hours ago Preheat oven to 375 degrees F. Spray a 8×8 pan with nonstick spray. In a large bowl mix together butter and sugar with hand mixer until fluffy. Add in eggs, buttermilk, baking soda, salt, flour …

Ratings: 6
Calories: 150 per serving
Category: Bread, Side Dish
1. Preheat oven to 375 degrees F. Spray a 8x8 pan with nonstick spray.
2. In a large bowl mix together butter and sugar with hand mixer until fluffy. Add in eggs, buttermilk, baking soda, salt, flour and cornmeal and continue mixing until well combined.
3. Pour cornbread mixture into the pan. Bake for 35 minutes.
4. Remove from oven and allow to cool for 15 minutes before cutting into slices. Serve with butter or honey on top.

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7 hours ago Preheat the oven to 375˚F. Rub the inside of a 12" cast iron skillet with the vegetable oil and place in the oven while it heats. Combine the cornmeal, flour, baking …

Cuisine: American
Total Time: 30 mins
Category: Bread
Calories: 217 per serving
1. Preheat the oven to 375˚F. Rub the inside of a 12" cast iron skillet with the vegetable oil and place in the oven while it heats.
2. Combine the cornmeal, flour, baking soda, and salt in a bowl and mix to combine.
3. In a separate bowl, whisk the butter, sugar, and eggs. Then add the buttermilk and whisk until smooth.
4. Add the wet ingredients into the dry ingredients and mix with a wooden spoon until just moistened.

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3 hours ago Preheat oven to 400°F. Add the teaspoon of oil to a 9 inch cast iron skillet and swirl oil around to coat. Heat in hot oven for 10 minutes to season pan. In a medium bowl, mix onion and cornmeal. In another bowl, beat eggs, then beat in buttermilk and melted butter. Stir in the cornmeal mix, then add the cream-style corn.

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3 hours ago In a large bowl, whisk together broth, soup, eggs, poultry seasoning, salt, and pepper; stir in vegetable mixture. Crumble cornbread into broth mixture and stir until well combined. Pour mixture into prepared pan. Bake until center is set, 45 to 55 minutes. Let stand …

Servings: 8
Total Time: 45 mins

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4 hours ago Combine the brown sugar, eggs, melted butter, and buttermilk in a medium-sized bowl. Add the flour, cornmeal, salt, pepper, and baking soda. Gently stir and be careful not to overmix. Use a large cookie scoop to add cornbread batter into 9 muffins. Bake at 375 Degrees for 18-22 minutes. Serve with honey, butter, and devour!

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7 hours ago 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, …

Estimated Reading Time: 2 mins
Total Time: 50 mins

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3 hours ago buttermilk To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain …

Rating: 5/5(17)
Servings: 9
Cuisine: North America, Cajun
Total Time: 30 mins
1. In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt.
2. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened.
3. Pour into a greased 9-in. round or square baking pan (pan will be full). , Bake at 425° until a toothpick inserted in the center comes out clean, 20-25 minutes.
4. Cool on a wire rack for 5 minutes. Serve warm.

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3 hours ago 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, …

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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7 hours ago The recipe doesn’t lie. It truly is insanely moist and delicious, maybe in part to the rather large amount of butter, oil, and sugar. But, hey, who am I to …

Rating: 4.9/5(13)
Total Time: 1 hr 30 mins
Category: Sides
Calories: 235 per serving
1. Preheat your oven to 350°F (180°C) and line an 8-by-8-inch (20-by-20 cm) metal pan with parchment paper.
2. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, 1 at a time, beating well after each addition. Be sure to scrape the sides of the bowl well.
3. Pause the machine and add the cornmeal, all-purpose flour, whole-wheat flour, and baking powder. With the mixer on low speed, mix until incorporated. Then pour in the milk, buttermilk, oil, and honey and mix just until combined. This should yield a very loose, runny batter. (Small lumps of butter are no problem, but avoid any lumps of flour. If you see them, mix the batter just a little longer or work them out with your fingertips or the tines of a fork.)
4. Pour the batter into the pan and bake for 45 to 50 minutes, or until a tester comes out clean. You’re going to want to start checking the cornbread after 30 minutes, and if the surface turns perfectly golden brown before the time is up, loosely cover the pan with aluminum foil. Let the cornbread cool ever so slightly in the pan on a wire rack prior to slicing. This buttermilk cornbread is best served the day it’s made but keeps for up to 2 days if wrapped well.

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8 hours ago Sweet Southern cornbread is made with tangy buttermilk. This recipe truly delivers moist cornbread and is so easy to make with flour, cornmeal, baking soda, eggs and a few more ingredients. Pairs well with bbq, chili or stew.

Rating: 4.8/5(38)
Total Time: 10 mins
Servings: 10

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9 hours ago Get buttermilk cornbread recipe from food network buttermilk cornbread pioneer woman. Cornbread is versatile enough to go with sweet toppings, and serve as an accompaniment to savory dishes to ensure you can mop up the last of the tasty gravy. For those looking to lighten things up, we also have healthier twists on thanksgiving classics, like

Rating: 4.1/5(745.6K)

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9 hours ago 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 …

Rating: 5/5(1)
Total Time: 35 mins
Category: Side Dish
Calories: 284 per serving
1. Preheat the oven to 400°F and line an 8x8-inch baking dish with parchment paper and set aside.
2. In a large bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda.
3. In a large measuring cup or medium bowl, whisk together the cooled melted butter, buttermilk, egg, and sugar. The mixture may be slightly lumpy, that's okay.
4. Create a well in the dry ingredients and pour the wet ingredients in. Use a rubber spatula to fold together, do not overmix. It's okay if the batter is a little lumpy.

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2 hours ago Preheat the oven to 375 F. In a large bowl, sift the flour, cornmeal and sugar together . Pour in the buttermilk, and vegetable oil. Add in the bacon drippings. …

Rating: 4.4/5(16)
Category: Bread, Side
Cuisine: Soul Food, Southern
Total Time: 40 mins
1. Preheat the oven to 375 F.
2. In a large bowl, sift the flour, cornmeal and sugar together .
3. Pour in the buttermilk, and vegetable oil.
4. Add in the bacon drippings.

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6 hours ago This Buttermilk Cornbread recipe gets its flavor from whole buttermilk, salt, and yellow cornmeal. Get the recipe from Food & Wine.

Servings: 8
Total Time: 50 mins
Category: Bread Recipes
1. Add peanut oil to a 10-inch cast-iron skillet; place skillet in oven, and preheat to 450°F. (Do not remove skillet while oven preheats.)
2. While oven preheats, whisk together cornmeal, flour, sugar, 21/2 teaspoons salt, baking powder, and baking soda in a medium bowl. Stir in buttermilk until smooth; stir in eggs, then stir in butter.
3. Carefully remove skillet from oven; pour hot oil from skillet into cornbread batter, stirring until blended. Working quickly, sprinkle remaining 1/4 teaspoon salt in bottom of skillet, then immediately pour batter into hot skillet (do not stir), and return to oven.
4. Bake at 450°F until top is golden brown, about 22 minutes. Immediately invert cornbread onto a wire rack; let cool completely, about 1 hour and 30 minutes.

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2 hours ago Batter: In the meantime, make the batter.; Whisk dry ingredients in a medium bowl: mix cornmeal, all-purpose flour, salt, sugar, and baking powder. Set aside. Melt butter in a saucepan large enough to hold all the remaining ingredients as well. Let cool for one or two minutes while you mix the dry ingredients (2).; Pour the milk over the melted butter, whisk well.

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6 hours ago Preheat oven to 400°F. Lightly coat a 13x9" baking dish with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. …

Rating: 2.6/5(5)
Servings: 1

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1 hours ago Combine dry ingredients in a mixing bowl. In another bowl, beat the egg with the buttermilk and 2 tablespoons of melted butter, if using; blend well. Combine the dry ingredients and buttermilk mixture and mix until blended. Carefully remove the hot skillet from the oven and add 1 tablespoon of oil, butter, or bacon drippings.

Calories: 198
Saturated Fat 4g: 19%
Cholesterol 131mg: 44%
Total Fat 9g: 12%

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7 hours ago Place in oven to allow skillet to warm up and melt the butter. Or if you don't have a cast iron skillet lightly grease a 9x9 baking pan, set aside. Meanwhile, In a large bowl combine the …

Rating: 5/5(9)
Total Time: 35 mins
Category: Bread
Calories: 285 per serving
1. Preheat oven to 400 degrees F (204 degrees C). Place a pat of butter (about 1/2 tablespoon) in a 10" cast iron skillet. Place in oven to allow skillet to warm up and melt the butter. Or if you don't have a cast iron skillet lightly grease a 9x9 baking pan, set aside.
2. Meanwhile, In a large bowl combine the cornmeal, flour, baking powder, sugar, and salt. Add in the buttermilk, eggs, and butter. Stir just until combined, don't overmix!
3. Spoon into prepared pan and spread into an even layer. Bake for 18-22 minutes or just until a toothpick inserted in the center comes out clean. Don't overbake.

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5 hours ago Combine Meal, Flour, Eggs, Buttermilk And Oil Together. 3. With A Oven Mitten Remove The Prepare Cast Iron Skillet From The Oven. 4. Pour The Cornbread Mixture In The Pan. Taking A Spoon Spread The Oil From The Sides And Lightly Cover The Cornbread Mixture On Top. 5. Place The Iron Skillet In The Oven On The Top Rack.

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4 hours ago Preheat the oven to 425 degrees F. In a medium bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt together until well combined. Make a well in the center of the …

Rating: 5/5(1)
Calories: 266 per serving
Category: Breads
1. Preheat the oven to 425 degrees F.
2. In a medium bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt together until well combined.
3. Make a well in the center of the dry ingredients and add the buttermilk and egg.
4. Slow mix the ingredients until everything comes together, taking care not to over mix.

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9 hours ago Instructions. Preheat oven to 375F. In a medium-sized mixing bowl, whisk together melted butter and eggs. Add remaining ingredients except fresh corn, whisk together just until combined and …

Rating: 4.4/5(18)
Estimated Reading Time: 3 mins
1. Preheat oven to 375F.
2. In a medium-sized mixing bowl, whisk together melted butter and eggs. Add remaining ingredients except fresh corn, whisk together just until combined and few lumps remain (do not over-mix). Stir in fresh corn kernels.
3. Pour into a greased 8-inch baking dish. Bake for about 30 minutes, until lightly browned on top and a toothpick inserted into the center comes out clean.
4. Serve warm with softened butter and a drizzle of honey.

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6 hours ago One example of a Southern Thanksgiving dish is a delicious tray of buttermilk cornbread dressing that really goes well with a well-baked turkey and some cranberries. Jamie Deen breaks down this well-loved recipe on Paula Deen’s Youtube channel. It’s quick and easy and so …

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4 hours ago For this traditional cornbread recipe in a skillet, you need to use buttermilk. However, if you don’t keep buttermilk on hand, you can do the following: Make your own buttermilk by adding 1 cup of 2% or whole milk to a large measuring cup, add 1 tablespoon of white vinegar to the milk, and then let the mixture set for 2 minutes before adding

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7 hours ago Bake the bread then let cool completely in the pan. Cut the cornbread into 3 pieces and wrap in plastic. Refrigerate for up to 3 days or transfer to a freezer bag and freeze for up to 2 months. …

Cuisine: American
Category: Thanksgiving, Side Dish
Servings: 15
Total Time: 1 hr 10 mins
1. Heat oven to 350 degrees F. Oil a 9- by 13-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, sugars, baking powder and salt.
3. Using an electric mixer, beat the milk, 1 cup oil and eggs in a large bowl to combine.
4. Add the cornmeal mixture and beat until just combined (the batter will be a bit lumpy).

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7 hours ago How To Make Buttermilk Cornbread. Preheat the oven to 350°F. Spray a 9-inch pan with non-stick spray or line with parchment paper.. In a large bowl mix together flour, cornmeal, sugar, baking soda, and baking powder until well combined. In a medium bowl add buttermilk, melted butter and eggs.

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6 hours ago Preheat oven to 450 degrees. Place oil in an 8 inch cast iron pan and place pan in the oven to heat. While pan is heating combine cornmeal, flour, baking powder, baking soda, and salt in a …

Reviews: 6
Category: Breads
Cuisine: American
Total Time: 30 mins
1. Preheat oven to 450 degrees.
2. Place oil in an 8 inch cast iron pan and place pan in the oven to heat.
3. While pan is heating combine cornmeal, flour, baking powder, baking soda, and salt in a bowl. Set aside.
4. In another bowl combine buttermilk and egg. Pour over cornmeal mixture and stir just until moistened.

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2 hours ago Place the coated oven into the oven for the butter or shortening to melt. Remove the skillet from oven once melted. Meanwhile, stir together the cornmeal, flour, eggs, buttermilk and …

Rating: 4.9/5(12)
Total Time: 30 mins
Category: Side Dish
Calories: 264 per serving
1. Preheat oven to 425º F.
2. Coat large skillet with enough vegetable shortening or butter to coat the bottom and sides of the skillet. Place the coated oven into the oven for the butter or shortening to melt. Remove the skillet from oven once melted.
3. Meanwhile, stir together the cornmeal, flour, eggs, buttermilk and water and pour into the hot skillet. Return to the oven and bake about 25 minutes or until bread has risen and center springs to the touch.
4. Serve directly from skillet or allow to stand about 5 minutes and flip onto a plate for serving.

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6 hours ago Easy Buttermilk Cornbread Recipe. Sure, a piece of cornbread is fantastic dunked in a bowl of beans (or any delicious soup recipe for that matter), but it’s also …

Rating: 4.3/5(11)
Category: Bread & Muffins
Servings: 9
Estimated Reading Time: 2 mins
1. Preheat oven to 400 degrees. Spray a 9x9 inch pan with non-stick cooking spray.
2. Whisk together the sugar, oil and eggs just until combined. Sift together the flour, baking powder, baking soda and cornmeal.
3. Add about ⅓ of the dry ingredients and about ⅓ of the buttermilk to the sugar, oil and egg mixture and stir, continue until all is blended together.
4. Pour into the greased baking pan and bake for 25 to 30 minutes or until top the is lightly browned.

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4 hours ago Instructions. Preheat oven to 425°F and spray or butter the interior of a 9-inch pie plate, a 9- to 10-inch cast iron skillet or an 8-inch square baking dish. Combine cornmeal, flour, brown sugar, baking powder, and salt in a large bowl. Whisk together the eggs, milk, and oil in a separate bowl.

Rating: 5/5(2)

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Frequently Asked Questions

How do you make cornbread with buttermilk?

Directions. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes,...

What does buttermilk add to cornbread?

Directions 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.

How do you make butter with buttermilk?

Increase speed to high and beat until mixture separates into thick, pale-yellow butter and thin, liquid buttermilk, about 5 minutes more. Strain mixture through colander into large bowl. Using hands, vigorously knead butter in colander, squeezing out remaining buttermilk, until dense and creamy, about 5 minutes.

Can buttermilk be used instead of milk in a recipe?

The short answer is no, if a recipe calls for buttermilk, you cannot use milk instead of buttermilk in that recipe. Here is why. Buttermilk is an acid, and any recipe that has been created using it is designed to have a specific reaction between the buttermilk (acid) and the leavening agents used (usually baking soda).

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