Best Homemade Buttermilk Cornbread Recipes

HOMEMADE SWEET BUTTERMILK CORNBREAD

Steps:

• Preheat oven 375 degrees. You will use 2 9 inch cake pans. Set them aside for now.
• Mix butter, sugar, and eggs w/ electric mixer till well blended.
• Sift flour, cornmeal, baking powder, and salt. Add to butter mixture. Add Buttermilk and creamed corn. Mix well.
• Place 1/2 tbsp butter in each pan. Place in oven for 5 minutes till butter has melted. Pour batter in each pan evenly. Bake in oven for 30 minutes or do toothpick test to see if done.

BUTTERMILK CORNBREAD - HOMEMADE HOOPLAH

Steps:

• Preheat oven to 350 degrees F. Spray a deep 9x13 baking dish with cooking spray, then set aside.
• In a large bowl, whisk together yellow cornmeal, flour, sugar, light brown sugar, baking powder, and kosher salt until thoroughly mixed, then set aside.
• In another large mixing bowl, add buttermilk and eggs. Using a hand mixer, beat together on low speed until eggs are thoroughly incorporated. Add the vegetable oil then mix for another 15-20 seconds.
• Begin adding the dry ingredients to the wet, adding 1-2 cups at a time and mixing in between. Continue until all dry ingredients have been added and mixture just begins to look smooth (a few lumps are okay.)
• Pour batter into prepared baking dish and gently shake to even out the top and release any bubbles.
• Bake cornbread for 50 to 55 minutes or until a tester toothpick comes out completely clean. Let cornbread cool completely in the baking dish. Once cool, lay a towel across the top of the cornbread, hold it flat with your hand, then flip the baking dish over to release the cornbread. If desired, cut away any dark parts of the cornbread that touched the sides of the pan.
• Cut cornbread into 16 squares (or whatever size you see fit).
• Serve immediately.

HOMEMADE BUTTERMILK CORNBREAD RECIPE - (4.4/5)

Steps:

• Preheat oven to 375 degrees. Add 4 tablespoons of the butter and oil to a round cake pan. Put in the oven to melt, about 3-5 minutes. Meanwhile, combine flour, cornmeal, salt, sugar and baking powder in a bowl. Gradually add honey and buttermilk, and stir until just combined. Add egg and stir. Remove hot butter and oil from oven. Pour half of the butter/oil mixture into the cornbread batter and leave the rest in the pan. Carefully stir in the butter/oil mixture into batter. pour the batter into the center of the pan, so the batter will push the remaining melted butter/oil mixture to the sides of the pan, which will make a crunchy crust! Put in the preheated oven for 40 - 50 minutes or until lightly browned. Once out the oven, rub the top of the cornbread with the last tablespoon of butter.