Best 3 Grandmothers Buttermilk Cornbread Allrecipes Recipes
Indulge in the delectable goodness of Grandmother's Buttermilk Cornbread, a cherished Southern classic that has been passed down through generations. This soul-satisfying dish is a symphony of flavors and textures, featuring a tender, moist crumb that melts in your mouth, a golden-brown crust that adds a delightful crunch, and a hint of sweetness that perfectly complements its savory richness. Served warm with a generous pat of butter, this cornbread is an irresistible treat that evokes memories of family gatherings and the warmth of home. Whether you prefer it plain, dressed up with honey or jam, or crumbled into a hearty bowl of chili, this versatile bread is sure to leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
Tips:
- Use fresh buttermilk. Fresh buttermilk will give your cornbread a tangy flavor and a light, 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 a cast iron skillet. A cast iron skillet will give your cornbread a crispy crust and a evenly cooked interior. If you don't have a cast iron skillet, you can use a 9x13 inch baking pan, but the cornbread will not be as crispy.
- Preheat your oven. Preheat your oven to the temperature specified in the recipe before you start making the cornbread. This will help ensure that the cornbread cooks evenly.
- Don't overmix the batter. Overmixing the batter will make the cornbread tough. Stir the batter just until the ingredients are combined.
- Bake the cornbread until a toothpick inserted into the center comes out clean. This will usually take about 25-30 minutes.
Conclusion:
Grandmother's Buttermilk Cornbread is a delicious and easy-to-make recipe that is perfect for any occasion. With its crispy crust, fluffy interior, and tangy flavor, this cornbread is sure to be a hit with everyone who tries it. So next time you're looking for a delicious side dish, give Grandmother's Buttermilk Cornbread a try. You won't be disappointed!
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