Best 2 Buttermilk Cheddar Corn Cakes Recipes
Indulge in a culinary journey with our tantalizing Buttermilk Cheddar Corn Cakes, an irresistible fusion of flavors that will delight your taste buds. These golden-brown cakes, bursting with sweet corn, tangy buttermilk, and sharp cheddar cheese, are a symphony of textures and flavors that will leave you craving more. Accompanied by three delectable sauces - a creamy Buttermilk Ranch, a smoky Chipotle Ranch, and a spicy Sriracha Ranch - these corn cakes transform into a versatile dish, perfect for any occasion. Whether you're hosting a brunch, a casual lunch, or an evening gathering, these Buttermilk Cheddar Corn Cakes, adorned with a vibrant medley of fresh herbs and vegetables, will steal the show.
Here are our top 2 tried and tested recipes!
CHEDDAR-BUTTERMILK CORN BREAD
Categories Bread Cheese Side Bake Cheddar Cornmeal Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 8x8-inch bread
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Butter 8x8x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.)
GRANDMOTHER'S BUTTERMILK CORNBREAD
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
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
Tips:
- Use fresh ingredients: Fresh buttermilk, cheddar cheese, and corn will give your corn cakes the best flavor.
- Don't overmix the batter: Overmixing will make the corn cakes tough. Mix just until the ingredients are combined.
- Cook the corn cakes over medium heat: This will help them cook evenly without burning.
- Serve the corn cakes hot: Corn cakes are best served hot out of the pan. You can top them with butter, syrup, or your favorite condiment.
- Make a big batch: Corn cakes are great for leftovers. You can reheat them in the oven or microwave.
Conclusion:
Buttermilk cheddar corn cakes are a delicious and easy-to-make Southern breakfast or brunch dish. They're perfect for a lazy weekend morning or a special occasion. With just a few simple ingredients, you can create a dish that's sure to please everyone at the table. So next time you're looking for a new breakfast recipe, give buttermilk cheddar corn cakes a try. You won't be disappointed!
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