Best Buttermilk Cornbread Homemade Hooplah Recipes

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GRANDMOTHER'S BUTTERMILK CORNBREAD



Grandmother's Buttermilk Cornbread image

This is my grandmother's cornbread recipe and it's the best - sweet and moist!

Provided by Bethany Weathersby

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 55m

Yield 9

Number Of Ingredients 8

½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  • Melt butter in large skillet. 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, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g

QUICK BUTTERMILK CORNBREAD



Quick Buttermilk Cornbread image

The tattered recipe card for this cornbread proves it's been a family favorite for years. It's my daughter's top request. -Judy Sellgren, Grand Rapids, Michigan

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 9

1-1/4 cups cornmeal
1 cup all-purpose flour
2/3 cup packed brown sugar
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1 cup buttermilk
3/4 cup canola oil

Steps:

  • In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. 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. Cool on a wire rack for 5 minutes. Serve warm.

Nutrition Facts : Calories 390 calories, Fat 19g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 314mg sodium, Carbohydrate 50g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.

BUTTERMILK CORNBREAD



Buttermilk Cornbread image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 3

4 tablespoons corn oil or bacon drippings
3 cups self-rising cornmeal
2 1/2 to 3 cups well-shaken buttermilk

Steps:

  • Preheat the oven to 450 degrees F.
  • Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
  • Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

GRANDMA'S BUTTERMILK CORNBREAD



Grandma's Buttermilk Cornbread image

Fluffy, moist skillet cornbread-just like Nana used to make! Serve with butter and honey.

Provided by Stacy

Categories     Cornbread

Time 45m

Yield 8

Number Of Ingredients 10

1 ¼ cups stone-ground cornmeal
¾ cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
2 large eggs
⅓ cup vegetable oil
1 ½ cups buttermilk
2 tablespoons buttermilk

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
  • While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
  • Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
  • When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
  • Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  • Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 32.6 g, Cholesterol 48.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 520.4 mg

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