Best 5 My Mamas Buttermilk Cornbread Recipes

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**Buttermilk Cornbread: A Southern Classic with a Twist**

Buttermilk cornbread is a classic Southern dish that is enjoyed by people of all ages. It is a versatile bread that can be served as a side dish, a main course, or even a dessert. This article provides three unique recipes for buttermilk cornbread, each with its own special twist.

The first recipe is a traditional buttermilk cornbread recipe that uses simple, everyday ingredients. The second recipe adds a bit of sweetness with the addition of honey and corn kernels. The third recipe is a unique twist on the classic cornbread, using a combination of cornmeal and wheat flour, and adding crumbled bacon and chopped green chiles for a savory flavor. All three recipes are easy to follow and can be made in under an hour.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK BUTTERMILK CORNBREAD



Quick Buttermilk Cornbread image

The tattered recipe card for this cornbread proves it's been a family favorite for years. It's my daughter's top request. -Judy Sellgren, Grand Rapids, Michigan

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 9

1-1/4 cups cornmeal
1 cup all-purpose flour
2/3 cup packed brown sugar
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1 cup buttermilk
3/4 cup canola oil

Steps:

  • In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full). , Bake at 425° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes. Serve warm.

Nutrition Facts : Calories 390 calories, Fat 19g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 314mg sodium, Carbohydrate 50g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.

MAMA'S BUTTERMILK CORN BREAD



Mama's Buttermilk Corn Bread image

When I was growing up we always had biscuits for breakfast, and corn bread for supper, , we didn't call it dinner like it is commonly referred to now, and this recipe is one that my mama made with buttermilk, she had other recipes, but this is the one she used to make the Buttermilk Corn Bread. We loved it hot from the wood...

Provided by Rose Mary Mogan

Categories     Other Breads

Time 50m

Number Of Ingredients 9

2 c yellow cornmeal, or white
1 c all purpose flour
1/2 c sugar
1 tsp salt
1 tsp baking soda
2 c buttermilk
2 large eggs, beaten
2 tsp baking powder
1/2 c bacon fat, or vegetable oil

Steps:

  • 1. PREHEAT THE OVEN TO 425 DEGREES F. Mix the corn meal,flour, sugar, salt, baking powder, baking soda together. Then add milk, eggs and bacon fat or vegetable oil. Mix well. Turn into a well greased 9 X13X2 in pan, or 10 inch cast iron skillet.
  • 2. Bake at 425 degrees for 35 minutes. Serve hot with butter or margarine if desired.
  • 3. NOTE: This recipe works well to make corn bread dressing for Chicken and dressing, leave plain as is, or add 2 teaspoons each of sage and garlic powder to make sage Corn Bread.
  • 4. I prefer to use yellow cornmeal to white, just a personal preferance.

BUTTERMILK CORNBREAD



Buttermilk Cornbread image

With a little brown sugar and medium-grind cornmeal, this cornbread is darn good.

Provided by Jasmine Smith

Time 30m

Number Of Ingredients 8

1 ½ cups (about 7 ½ ounces) medium-grind cornmeal
1 cup (about 4 ¼ oz.) all-purpose flour
2 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 ⅓ cups whole buttermilk
2 large eggs
5 tablespoons melted unsalted butter, divided

Steps:

  • Preheat oven to 425°F. Place a 10-inch cast-iron skillet in oven for 10 minutes.
  • Meanwhile, stir together cornmeal, flour, sugar, baking powder, and salt in a large bowl; set aside.
  • Whisk together buttermilk, eggs, and 4 tablespoons of the butter; stir into cornmeal mixture just until combined.
  • Remove skillet from oven, and add remaining 1 tablespoon butter to skillet; swirl butter around skillet until heated through, about 30 seconds. Carefully pour batter into hot skillet. Bake in preheated oven until cornbread is golden and pulls away from sides of skillet, 18 to 20 minutes. Remove from oven, and let cool 3 to 5 minutes before inverting onto a wire rack; slice and serve warm.

GRANDMOTHER'S BUTTERMILK CORNBREAD



Grandmother's Buttermilk Cornbread image

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

½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

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

MAMA'S CORNBREAD



Mama's Cornbread image

Provided by Food Network

Time 50m

Number Of Ingredients 5

2 cups cornmeal
1 cup buttermilk
1 cup water
1 large egg
6 tablespoon vegetable oil

Steps:

  • Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.

Tips:

  • Use fresh, sweet corn kernels for the best flavor.
  • Buttermilk adds a slight tang and richness to the cornbread.
  • Be sure to use all-purpose flour, not self-rising flour.
  • Mix the dry ingredients thoroughly before adding the wet ingredients.
  • Do not overmix the batter, as this will result in a tough cornbread.
  • Pour the batter into a greased 9x13 inch baking dish.
  • Bake the cornbread at 400 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cornbread cool for a few minutes before serving.

Conclusion:

My Mama's Buttermilk Cornbread is a delicious and easy-to-make recipe that is perfect for any occasion. It is a classic Southern dish that is sure to please everyone at the table. With its simple ingredients and straightforward instructions, this recipe is a great choice for beginner bakers. Follow these tips and enjoy a moist, flavorful cornbread that will quickly become a family favorite.

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