Best 7 Grandmothers Buttermilk Cornbread Recipes
**Buttermilk Cornbread: A Southern Staple with a Twist**
In the realm of Southern cuisine, buttermilk cornbread reigns supreme as a cherished staple. This delectable bread boasts a golden-brown crust that yields to a moist and tender crumb, infused with the tangy flavor of buttermilk and the sweet essence of cornmeal. Its versatility knows no bounds, as it can be enjoyed on its own, crumbled into soups and stews, or paired with a dollop of honey butter for an irresistible treat. This article presents a collection of buttermilk cornbread recipes that cater to every palate, from classic to creative. Whether you prefer a traditional skillet-baked cornbread or a modern twist with added flavors and textures, you'll find a recipe here that will satisfy your cravings. So gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the enduring legacy of buttermilk cornbread.
**Variations:**
- **Classic Buttermilk Cornbread:** This recipe stays true to the traditional Southern style, showcasing the harmonious blend of buttermilk, cornmeal, and a touch of sweetness.
- **Skillet-Baked Cornbread:** Experience the rustic charm of cornbread baked in a well-seasoned skillet. The resulting crust is golden and crispy, while the interior remains moist and flavorful.
- **Sweet Cornbread with Honey Butter:** Indulge in a delightful combination of sweet and savory flavors. This cornbread is made with fresh corn kernels and a generous drizzle of honey butter, creating a taste sensation that will leave you wanting more.
- **Jalapeno Cornbread:** Add a kick of heat to your cornbread with this recipe. Diced jalapenos and a hint of cayenne pepper bring a zesty twist to this classic dish.
- **Cheddar Cornbread:** Elevate your cornbread with the addition of sharp cheddar cheese. The melted cheese adds a gooey texture and a burst of flavor that complements the cornmeal perfectly.
**Tips:**
- For the best results, use fresh buttermilk. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes before using.
- Don't overmix the batter. Overmixing can result in a tough, dense cornbread. Mix just until the ingredients are combined.
- Preheat your oven and skillet properly. A hot oven and skillet will ensure that the cornbread cooks evenly and develops a nice crust.
- Let the cornbread cool for a few minutes before slicing and serving. This will help it hold its shape and prevent it from crumbling.
GRANDMOTHER'S BUTTERMILK CORNBREAD
This is BETHANY WEATHERSBY's from AllRecipes.com grandmother's recipe. I must say it is the best cornbread I've ever made and consume. It is sweet and moist, fast and easy to make. In the time it takes to preheat my oven I had prepared the recipe and ready to bake. Tastes so much better than the box kind. I had to put the recipe here because I keep all my favorite recipes on recipezaar.com.
Provided by Nado2003
Categories Quick Breads
Time 55m
Yield 1 pan, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (175 degrees C).
- Grease an 8 inch square pan.
- Melt butter in large microwavable bowl.
- Stir in sugar.
- Quickly add eggs and beat until well blended.
- In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl.
- 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 274.2, Fat 12.2, SaturatedFat 7.1, Cholesterol 69.5, Sodium 338.7, Carbohydrate 37.2, Fiber 1.4, Sugar 16.3, Protein 4.9
GRANDMOTHER'S BUTTERMILK CORNBREAD
Irresistibly moist sweet buttermilk cornbread recipe: Grandmother's Buttermilk Cornbread. This recipe has been a family favorite for years and will become your family's favorite!
Provided by Lora
Categories Bread
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). You can make in an 8 inch square pan or cook in a cast iron or other oven proof skillet. I like to make mine in my 8-inch cast iron skillet.
- In a medium sized bowl, combine the cornmeal, flour, salt and baking soda. Meanwhile, melt the butter in a large skillet. Remove from heat and stir in the sugar. Quickly add the eggs and whisk until well blended. Whisk in the buttermilk. Stir in cornmeal, flour, and salt in 3 portions 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. My corn bread baked in exactly 30 minutes in a 8-inch cast iron skillet.
HEALTHIER GRANDMOTHER'S BUTTERMILK CORNBREAD
This moist cornbread recipe is made healthier by using low-fat dairy products and less sugar. We added corn kernels, too, giving healthiness and texture extra boosts!
Provided by MakeItHealthy
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (175 degrees C).
- Heat a 9-inch iron skillet in the oven for 10 minutes. Melt butter in skillet and brush over sides of skillet. Pour excess butter into a large bowl. Whisk buttermilk and eggs into excess butter.
- Mix sugar, baking soda, cornmeal, whole-wheat flour, and salt in another bowl. Whisk cornmeal mixture and frozen corn into buttermilk mixture. Scrape cornbread mixture into skillet.
- Bake in preheated oven until a toothpick inserted into the center of skillet comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 29.8 g, Cholesterol 62.8 mg, Fat 9.7 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 5.5 g, Sodium 300.1 mg, Sugar 5.1 g
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
MY GRANDMOTHERS STOVETOP CORNBREAD
I first made this with my grandmother while standing on a stool. She made this everyday for dinner, (lunch for you Yankees). My grandfather would often just have leftover cornbread and sweet milk at night when coming in from a day in the fields. He was often to tired for more than that. My grandmother never used any sweetener...
Provided by Kenneth D
Categories Other Breads
Time 30m
Number Of Ingredients 10
Steps:
- 1. Sift dry ingredients together in large bowl
- 2. Lightly beat egg into buttermilk and add to bowl. Add drippings if using. Add honey if using. Mix until smooth, do not over mix
- 3. Preheat loaf pan on medium low heat until warm. Oil the pan before pouring in the batter. Cook on one side about 15 minutes until medium brown, flip and cook on others side 10 to 15 minutes until medium brown. If you flip to soon it will probably stick.
- 4. Slice an end off and liberal butter when piping hot, eat and repeat
- 5. You can use a muffin pan in oven. Makes 8 muffins.
BUTTERMILK CORNBREAD
MY GRANDMOTHER would refer to this recipe as "comfort food", made from ingredients available on the farm or staples found in her pantry. She always cooked the corn bread in her "seasoned" black skillet, and it turned out slick as butter every time. -Elizabeth Cooper, Madison, Alabama
Provided by Taste of Home
Time 30m
Yield 2-4 servings.
Number Of Ingredients 8
Steps:
- Place oil in an 8-in. ovenproof skillet; tilt to coat bottom and sides. Place in a 425° oven for 10 minutes. , In a small bowl, combine cornmeal, flour, baking powder, salt and baking soda. Beat egg and buttermilk; add to dry ingredients just until moistened. , Pour into the hot skillet. Bake for 15 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 228 calories, Fat 6g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 684mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
GRANDMOTHER'S BUTTERMILK CORNBREAD
My husband, normally is not impressed with cornbread, but this is light and fluffy and not as gritty. This cornbread is realy good. Allrecipes.com by B. Weathersby
Provided by deb baldwin
Categories Other Breads
Time 50m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375 degrees. Grease a 8 inch square pan.
- 2. In bowl, add melted butter and sugar. Mix. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in bowl. In a seperate bowl, add cornmeal, flour and salt and mix well. Add dry to wet and mix until well blended and a few lumps remain. Pour batter into prepared pan.
- 3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center, comes out clean.
Tips:
- Use fresh ingredients: Fresh buttermilk, cornmeal, and eggs will give your cornbread the best flavor and texture.
- Don't overmix the batter: Overmixing will make your cornbread tough. Mix just until the ingredients are combined.
- Let the batter rest: Letting the batter rest for a few minutes before baking will help it develop flavor and rise better.
- Bake the cornbread in a hot oven: A hot oven will help the cornbread rise and develop a golden brown crust.
- Serve the cornbread warm or at room temperature: Cornbread is best served warm or at room temperature. You can also toast it or use it to make sandwiches.
Conclusion:
Grandmother's Buttermilk Cornbread is a classic Southern recipe that is easy to make and always a crowd-pleaser. With its moist, tender crumb and slightly crispy crust, this cornbread is perfect for any occasion. Whether you're serving it for breakfast, lunch, or dinner, or even as a snack, this cornbread is sure to be a hit. So next time you're looking for a delicious and easy cornbread recipe, give Grandmother's Buttermilk Cornbread a try. You won't be disappointed!
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