Best Buttermilk Corn Bread Recipes

BASIC BUTTERMILK CORN BREAD

Steps:

• 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.
• 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.
• Place the skillet into the preheated oven, and bake until golden brown, 25 to 30 minutes.

MOM'S SWEET BUTTERMILK CORN BREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
• Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
• Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.

CHEDDAR-BUTTERMILK CORN BREAD

Steps:

• Preheat oven to 400°F. Butter 8x8x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.)

BUTTERMILK CORN BREAD WITH BACON

Steps:

• Stir buttermilk and polenta in medium bowl to blend. Cover and let stand at room temperature overnight. Preheat oven to 350°F. Cook bacon in heavy large skillet until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Spoon 2 tablespoons bacon drippings into 13x9x2-inch metal baking pan. Tilt pan to coat bottom and sides of pan with bacon drippings. Place baking pan in oven until bacon drippings are hot, about 6 minutes.
• Meanwhile, sift flour, baking powder, salt and baking soda into large bowl. Stir in brown sugar. Whisk eggs, honey and melted butter in another large bowl to blend. Stir in polenta mixture. Add to dry ingredients. Stir just until blended. Stir in corn kernels. Transfer batter to prepared hot baking pan. Sprinkle bacon over batter, then press bacon gently to submerge slightly. Bake corn bread until tester inserted into center comes out clean and top is golden, about 45 minutes. Transfer to rack. Cool 15 minutes. (Can be prepared 8 hours ahead. Cool completely. Cover and let stand at room temperature.) Cut corn bread into squares and serve warm or at room temperature.

BUTTERMILK AND SOUR CREAM CORN BREAD

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9 by 9 by 2-inch metal baking pan.
• Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
• Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.

TENDER BUTTERMILK CORN BREAD

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm.

BUTTERMILK SCALLION SKILLET CORN BREAD

Steps:

• Preheat oven to 425° F. Melt butter and cool. Finely chop scallions. Into a bowl sift together cornmeal, flour, sugar, baking powder, baking soda, and salt. Heat a dry well-seasoned 10-inch cast-iron skillet in middle of oven 10 minutes. Put shortening or bacon fat in skillet and heat 5 minutes. Swirl skillet to coat. While skillet is heating, make batter: Separate eggs. In a large bowl with an electric mixer beat yolks until pale and beat in butter and buttermilk. In a bowl with cleaned beaters beat whites until they just hold stiff peaks. Stir flour mixture into yolk mixture and fold in whites and scallions gently but thoroughly. Pour batter into hot skillet and, working quickly, spread evenly. Bake corn bread in middle of oven until a tester comes out clean, 20 to 25 minutes. Corn bread may be made 4 hours ahead and kept, loosely covered, at room temperature.

MAMA'S BUTTERMILK CORN BREAD

Steps:

• 1. PREHEAT THE OVEN TO 425 DEGREES F. Mix the corn meal,flour, sugar, salt, baking powder, baking soda together. Then add milk, eggs and bacon fat or vegetable oil. Mix well. Turn into a well greased 9 X13X2 in pan, or 10 inch cast iron skillet.
• 2. Bake at 425 degrees for 35 minutes. Serve hot with butter or margarine if desired.
• 3. NOTE: This recipe works well to make corn bread dressing for Chicken and dressing, leave plain as is, or add 2 teaspoons each of sage and garlic powder to make sage Corn Bread.
• 4. I prefer to use yellow cornmeal to white, just a personal preferance.

BUTTERMILK CORN BREAD, A SIMPLE METHOD

Steps:

• Preheat oven to 400 degrees. Butter a nine-inch to 10-inch round baking pan or a cast-iron skillet.
• Mix cornmeal, flour, baking soda and salt together. Stir in the buttermilk and two tablespoons of the butter. Spread in prepared pan and bake 30 minutes.
• Brush with remaining melted butter. Serve warm or at room temperature.

CHIPOTLE CHEDDAR BUTTERMILK CORN BREAD

Steps:

• place 12 inch cast iron pan into oven heat oven to 400 degrees sift the dry ingredients mix the wet ingredients and add in cheese combine wet and dry ingredients remove pan and put in 1 TBLs peanut oil and swirl to cover bottom and half inch up sides POUR immediately into pan and bake at 425 for 30 min or till tooth pick comes out dry from center remove from pan immediately and cool on rack to preserve crust

BASIC BUTTERMILK CORN BREAD

Steps:

• Melt butter in small cast iron skillet.
• Stir together the corn meal, flour, egg, and buttermilk and add the melted butter.
• Leave small amount of butter in bottom and along sides of skillet.
• Pour mixture into heated skillet and bake at 350 for 25 to 30 minutes.
• Serve immediately.
• Freezes well after cooking.
• Recipe may be used for corn bread muffins or corn bread sticks.

BASIC BUTTERMILK CORN BREAD

Steps:

• 1. In large bowl blend the cornmeal, flour,baking soda,salt, and sugar. Stir in buttermilk, egg and oil
• 2. In a 9- or 10-inch pan, spray sides and bottom with oil. Then spread batter in pan and bake 30 minutes. In a 400 degrees oven. Serve hot with butter!

BUTTERMILK CORN BREAD

Steps:

• Preheat oven to 375°F. Butter 9-inch square baking pan. Sift flour, cornmeal, baking powder, salt and baking soda into medium bowl. Whisk buttermilk, butter and eggs in large bowl to blend. Add dry ingredients and stir just until blended. Pour batter into prepared pan.
• Bake until golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks.)

SOUTHERN BUTTERMILK CORN BREAD

Steps:

• 1. PREHEAT OVEN TO 450 degrees F. Using a papertowel, grease the 10 inch cast iron skillet (that has been seasoned) really well. Set aside.
• 2. In a medium mixing bowl, combine cornmeal, Bisquick, eggs, buttermilk, and crisco. Stir well with wisk If mixture is too stiff, add 1/2 cup of water and stir well.
• 3. Pour mixture at once into prepared Iron skillet and place in preheated oven. Cook about 25 minutes or, until cornbread in medium golden brown color.
• 4. Remove from oven, pour the 1/2 cup of butter over cornbread while still in pan. Give it a couple of minutes to soak in. Have a plate the cornbread will fit on near by. Carefully turn cornbread out and onto plate. Cut in small wedges and serve immediately.
• 5. HOW TO SEASON AN IRON SKILLET: You will need an iron skillet, a box of lard, heavy paper towels, and an oven. If NEW skillet, make sure you wash it with hot water and a mild detergent to remove factory anti rust coating. Dry well by heating on top of stove on med/ high. Let cool.
• 6. Preheat oven to 200 degrees F. fold paper towel into fourths. Place a dollop of grease in the skillet (about 1/4 cup for 10 " skillet). With paper towel coat interior of skillet; exterior down to bottom edge and handle. DO NOT coat bottom of pan.
• 7. Place in oven that is set on 200 degrees and preheated. Set timer for 3 hours. When oven cuts off, let pan cool inside of oven.
• 8. When cooled, wipe it down with another papertowel, leaving a thin film. Wipe clean after using with a paper towel. Do not put into Dishwasher ! ** Re season when necessary.

BUTTERMILK CORN BREAD

Steps:

• 1. add vegetable shortening to a well seasoned 8 inch cast iron skillet. Place in oven and preheat to 425 degrees F. swirl shortening to coat skillet well.
• 2. add remaining ingredients to a bowl and mix well with a fork. pour mixture into hot skillet.
• 3. Bake for 25 minutes until well browned and pick inserted comes out clean. slice, butter and enjoy!