Best Classic Buttermilk Cornbread Recipes

Classic Buttermilk Cornbread image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 8

1/2 cup (1 stick) butter, melted
1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour, (spooned and leveled)
1/4 cup sugar
2 teaspoons baking soda
2 teaspoons salt
3 large eggs
2 1/2 cups low-fat buttermilk

Steps:

Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.
In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)
Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.

Classic Buttermilk Cornbread image

Provided by Steve_G

Time 45m

Yield 1 10, 8-12 serving(s)

Number Of Ingredients 10

2 cups yellow cornmeal
1 cup all-purpose flour, sifted
6 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, chilled, cut into small pieces
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 large eggs

Steps:

Preheat oven to 400°F.
Butter bottom and sides of a 10 inch cast iron skillet or 9x9 inch baking pan.
Mix first 6 ingredients in a food processor.
Cut in butter until mixture resembles coarse meal.
Beat buttermilk, vanilla and eggs in a large bowl.
Add milk mixture to dry ingredients and process until just blended.
Transfer to prepared pan.
Bake about 30 minutes, until golden on top and tester comes out clean when inserted into center.
Cool in pan on rack.

Nutrition Facts : Calories 353.9, Fat 15, SaturatedFat 8.3, Cholesterol 111.7, Sodium 519.9, Carbohydrate 47.7, Fiber 2.6, Sugar 12.1, Protein 8.1