Best 3 Buttermilk Cornbread Recipes Moist Recipes
**Buttermilk Cornbread: A Southern Delight with a Twist**
Buttermilk cornbread is a classic Southern dish that has been enjoyed for generations. This moist and flavorful bread is made with cornmeal, buttermilk, and a variety of other ingredients, such as flour, sugar, eggs, and butter. The result is a slightly sweet and slightly tangy bread that can be served as a side dish or as a main course. This article offers a collection of buttermilk cornbread recipes that are sure to please everyone, from traditionalists to those who enjoy a bit of a twist on this classic dish. From classic Southern buttermilk cornbread to skillet cornbread, sweet cornbread, and even a gluten-free version, these recipes provide a range of options to satisfy every taste and dietary preference. So, gather your ingredients, preheat your oven, and get ready to experience the deliciousness of buttermilk cornbread!
BUTTERMILK CORNBREAD
Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.
Nutrition Facts : Calories 226 g, Fat 8 g, Fiber 1 g, Protein 6 g
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
MOIST NORTHERN CORNBREAD (CORNBREAD BUTTERMILK)
I wanted a moist, tender recipe and this one fits the bill. My own twist on a classic recipe. It's even great the next day! You can find the powdered buttermilk in the baking isle at Wal-Mart or your favorite grocery store. It keeps a long time and is a great kitchen essential. TIP: Spray cast iron pan with non-stick spray and place in the oven for 5-10 minutes. Pour in cornbread until cups are 2/3 full. Cooks in half the time and tastes even better!
Provided by wyojess
Categories Quick Breads
Time 30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Melt butter in the microwave. Set aside to cool.
- Mix together dry ingredients in one bowl.
- Mix together milk and eggs in a second bowl.
- Make a well in the dry ingredients and add in milk mixture. Stir about 10 strokes.
- Fold in warm, melted butter.
- Bake until a toothpick comes out clean or the bread is golden-brown and springs back when lightly pressed.
- Bake 20 min for a 9x9" pan or 10 min in muffin pan. 7 min for pre-heated cast-iron cornbread pan. Enjoy!
Nutrition Facts : Calories 106.6, Fat 4, SaturatedFat 2.1, Cholesterol 35.3, Sodium 203.1, Carbohydrate 14.9, Fiber 0.9, Sugar 2.1, Protein 3.1
Tips:
- Use fresh buttermilk. Fresh buttermilk will give your cornbread a light and fluffy texture. If you don't have fresh buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Use the right type of cornmeal. There are two main types of cornmeal: coarse and fine. Coarse cornmeal will give your cornbread a more rustic texture, while fine cornmeal will give it a finer texture. For the best results, use a combination of both coarse and fine cornmeal.
- Don't overmix the batter. Overmixing the batter will make your cornbread tough. Just mix the ingredients until they are combined.
- Bake the cornbread in a hot oven. This will help the cornbread to rise and brown properly.
- Let the cornbread cool slightly before serving. This will help the cornbread to set and make it easier to slice.
Conclusion:
Buttermilk cornbread is a delicious and versatile bread that can be enjoyed with a variety of meals. It's easy to make, and with these tips, you can make sure that your cornbread turns out perfect every time.
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