Best Never Fail Buttermilk Cornbread Recipes
NEVER FAIL BUTTERMILK CORNBREAD
If you prefer your cornbread UNSWEET, this is the cornbread for you! It is easy to make, but totally from scratch and delicious! It is not the sweet, "cake type" but a great compliment with beef stew or a pot of beans! Two very important steps: It must be made in a cast iron skillet and skillet needs to be greased with bacon grease! Oh, and whatever you do - don't make this with sweet milk! Buttermilk is the key! Enjoy!
Provided by Linda Stevens @bittygirl51
Categories Other Breads
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Combine dry ingredients in bowl.
- Add beaten eggs and buttermilk & mix well. (I use a hand mixer).
- Place 10 inch iron skillet on range top with 2 T of bacon grease. Heat on medium.
- Pour cornbread batter into skillet until bubbles form on top.
- Place skillet into center rack of 400 degree oven and bake for 20 minutes. Insert toothpick in center to be sure it's done (dry).
- Remove from oven and place under broiler for approx. 1-2 minutes, just to brown the top of cornbread a bit.
- Remove from broiler and place a large glass plate over the top and invert. Let the skillet of cornbread lay upside down on the glass plate until it cools (approx. 15 min.)
- If cornbread doesn't release, tape around the edges and top of skillet. Be patient; it may not be cool enough. It will eventually fall onto plate.
- Serve warm, cut into eight wedges. Serve with butter of your choice. Each wedge is 5 WW Points Plus.
GRANDMA'S BUTTERMILK CORNBREAD
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
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
BASIC NO-FAIL CORNBREAD
I have to laugh when people rave about my "moist, great-tasting cornbread". The recipe is on the back of the Quaker Corn Meal box and that's where this recipe comes from. It works perfectly every time. I did cut back just a hair on the sugar. The recipe here is a double one because I can't seem to make enough of it to satisfy everyone, so don't be afraid to halve it.
Provided by Bone Man
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 400 degree F.
- Mix together all ingredients.
- Spray a 13" x 17" half-sheet pan with Pam. (or use two 9" x 13" casserole dishes). Pour in the blended ingredients.
- Bake for 25-30 minutes until golden brown on top.
- Serve hot with butter.
Nutrition Facts : Calories 290.5, Fat 12.2, SaturatedFat 2.5, Cholesterol 36.7, Sodium 352.5, Carbohydrate 39.5, Fiber 1.8, Sugar 5.7, Protein 6.3
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