Best Sweet Buttermilk Cornbread Recipes

SWEET AND MOIST BUTTERMILK CORNBREAD

Steps:

• 1. preheat oven to 375 degrees, grease an 8 inch square pan
• 2. Melt butter in a large skillet. Remove from heat and stir in sugar. quickly add eggs and beat until well blended.
• 3. combine buttermilk and baking soda and stir into mixture in pan. stir in cornmeal,flour, and salt until well blended and few lumps remain. Pour into prepared pan
• 4. Bake in the preheated oven for 30 minutes or until toothpick inserted into middle comes out clean. do not over bake

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.

SWEET POTATO BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.
• In a medium mixing bowl beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour mixture into flour mixture stirring just until blended. Pour batter into greased 9x9x2 inch baking dish.
• Bake 20 minutes or until center springs back when pressed. Cool in pan on wire rack. Cut into squares and serve.

NOT-SO-SWEET BUTTERMILK CORNBREAD

Steps:

• 1. In a large bowl, combine 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.
• 2. Transfer to a 9-in. square baking pan coated with cooking spray. Bake in a preheated 400-degree oven for 15-20 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Serve warm. Pass the butter.

SWEET BUTTERMILK CORNBREAD

Steps:

• 1. Melt butter and stir in sugar, quickly add eggs and beat until blended.
• 2. Combine buttermilk and baking soda.
• 3. Stir buttermilk mixture into butter,sugar and egg mixture.
• 4. Stir in cornmeal,flour and salt until well blended and few lumps remain.
• 5. Pour into pan and bake at 350 for 25-40 minutes....or until toothpick comes out clean. I know this is a big gap in time but every oven runs differently and I don't want you to risk over cooking it so start checking it at 25 minutes please.

GRANDMA'S SWEET BUTTERMILK CORNBREAD IN A PRESSURE

Steps:

• 1. Choose a round pan with a flat bottom and a tight fitting lid that will fit inside your pressure cooker. If you don't have a lid, any lid will do, even aluminum foil.
• 2. Generously grease the pan.
• 3. In a small bowl whisk the eggs and then blend in the melted and cooled butter along with the other liquid ingredients.
• 4. In a large bowl mix together the dry ingredients.
• 5. Add the liquid ingredients to the dry ingredients and stir until just BARELY blended. The batter should look a bit lumpy.
• 6. Pour the batter into the prepared pan, only filling to about 2/3 full to allow room for it to rise.
• 7. Add 2/3 cup of water to the pressure cooker and put a cooking rack or trivet in the bottom. Use foil helper handles to place the pan on top of the rack.
• 8. Lock the lid in place and bring to 15 psi over high heat, then immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 22 minutes. Remove from heat and use the natural release method before opening lid.

GRANDMA'S SWEET BUTTERMILK CORNBREAD IN A PRESSURE COOKER

Steps:

• Choose a round pan with a flat-bottom and a tight fitting lid that with fit inside your
• pressure cooker. If you don't have a lid to fit the insert then crimp a square of aluminum foil
• tightly over the top of the pan.Generously grease the pan.
• In a small bowl whisk the eggs, and then blend in the drippings and other liquid ingredients. In large bowl, mix together the dry ingredients. Add the liquid ingredients to the dry ingredients and stir until just barely blended. The batter should look a bit lumpy. Pour the batter to the prepared pan, only filling to about 2/3 full to allow room for it to rise. Add 2/3 cup water to the pressure cooker and put a cooking rack or trivet in the bottom. Use foil Helper Handles to place the pan on top of the rack. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 12 minutes. Remove from heat and use the natural release method before opening the lid.
• Variations: This recipe can accommodate all kinds of personal touches, so feel free to add about 1 cup of extras in extras like grated sharp cheese, sliced green onions, corn kernels, chopped jalapeño peppers, cooked sausage or crumbled bacon. I like a combo of cheese and jalapeños.
• Cook's Note: No buttermilk? Substitutes are best employed sparingly because they are seldom as good as the genuine thing, but powdered buttermilk seems to be a good thing. You can use other acidic dairy products like plain yogurt, sour cream, or even make your own clabbered milk. To make the well-known fake buttermilk substitute, sour 1 cup of milk by stirring in 1 tablespoon white vinegar or lemon juice and letting it stand for 5-10 minutes.
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