Best 6 Moms Buttermilk Cornbread Recipes
**A Southern Classic: Mom's Buttermilk Cornbread**
Discover the delectable Southern staple, Mom's Buttermilk Cornbread. This classic recipe, passed down through generations, yields a moist, tender, and slightly sweet cornbread that pairs perfectly with hearty stews, smoky barbecue, or simply a slather of butter. Our collection includes variations to suit every taste, from a traditional skillet-baked version to a creamy slow-cooker rendition. Whether you're a seasoned baker or just starting, Mom's Buttermilk Cornbread is a must-try for any cornbread enthusiast. Dive into the recipes and experience the true essence of Southern comfort food.
MOM'S SWEET BUTTERMILK CORN BREAD
This corn bread is a little on the sweet side. It's made with white cornmeal, but yellow works too. I learned to make it from my other mom (MIL). It is baked in a cast-iron skillet. Can be used to make stuffing or put leftovers in a cup with milk and put it in the fridge overnight for a comforting breakfast.
Provided by Nandabear
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
- Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
- Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 35.6 g, Cholesterol 39.2 mg, Fat 7.8 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 1.6 g, Sodium 589.1 mg, Sugar 9.3 g
HOMEMADE BUTTERMILK CORNBREAD
This Homemade Buttermilk Cornbread is like traditional Southern Style Cornbread that has weight and texture, yet it is still moist and flavorful.
Provided by Susie Weinrich
Categories Bread
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°, prep a 9 inch round pan by spraying with non stick spray.
- Stir the dry ingredients together: cornmeal, flour, baking soda, baking powder, sugar and salt.
- Whisk together the wet ingredients: buttermilk, eggs, and vegetable oil.
- Stir the wet mixture into the dry mixture. Pro Tip: Do not overmix your batter, just stir until it is combined.
- Pour into the prepared 9 inch round.
- Bake at 400 degrees for 30- 35 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 41 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 46 mg, Sodium 711 mg, Fiber 3 g, Sugar 7 g
MOM'S BUTTERMILK CORNBREAD
I never knew what packaged cornbread was as a child. It's so easy and great to have with dinner or to put in dressing. My dressing gets requested every holiday and it has to have this cornbread in it.
Provided by Stock Show Mom
Categories Quick Breads
Time 25m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450°F
- Pour 1/2 the oil into a small (cast iron) skillet and let heat with oven.
- Mix dry ingredients.
- Add buttermilk, egg and remaining oil.
- Mix until lumps are gone. Remove skillet from hot oven and pour batter inches.
- Bake for 20-25 minutes.
- ***If making a double batch, DO NOT increase egg amount, but double everything else.
BUTTERMILK CORNBREAD
Steps:
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet (see Cook's Note) and place over medium-high heat. Pour the cornmeal into a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
MOM'S BUTTERMILK CORNBREAD
This recipe was given to me by my mom. Good old Southern skillet cornbread.
Provided by MarkWayne
Categories Cornbread
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
- Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 29.5 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 515 mg
MOM'S SOUTHERN CORNBREAD
My mom has been making this cornbread for over 40 years-I'm sure she got it from my grandma who was from Kentucky. It's not a sweet cornbread-just as good though. My father would take the leftovers and break a piece up in a glass of milk and eat it like cereal. It's very good. We always cook this in a cast iron skillet.
Provided by msjill111
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Turn oven to 400 degrees.
- Put bacon grease into cast iron skillet.
- Put skillet into oven to melt and remove as soon as it's melted being sure to swirl around to coat the skillet.
- Meanwhile, mix flour, cornmeal, egg, baking powder and milk-use the full cup of milk and then add until you get the right texture.You want it slightly thick but not too thick.
- Add bacon grease to batter and pour back into skillet.
- Bake for about 45 minutes-it will be very golden brown.
Nutrition Facts : Calories 245.5, Fat 5.6, SaturatedFat 2.2, Cholesterol 43, Sodium 225.8, Carbohydrate 41.9, Fiber 2.6, Sugar 0.3, Protein 7.1
Tips:
- Use fresh buttermilk: Fresh buttermilk will give your cornbread a tangy flavor and help it rise properly. If you don't have buttermilk on hand, 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.
- Don't overmix the batter: Overmixing the batter will make your cornbread tough. Stir just until the ingredients are combined.
- Use a hot oven: Preheat your oven to 400°F before baking the cornbread. This will help it rise quickly and develop a golden brown crust.
- Let the cornbread cool before cutting it: Let the cornbread cool for at least 10 minutes before cutting it. This will help it hold its shape and prevent it from crumbling.
Conclusion:
Mom's Buttermilk Cornbread is a classic Southern recipe that is easy to make and always a hit. With its slightly sweet, slightly tangy flavor and moist, tender crumb, this cornbread is perfect for any occasion. Whether you're serving it with a hearty bowl of chili, a pot of beans, or just a pat of butter, Mom's Buttermilk Cornbread is sure to please everyone at the table.
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