Grandmas Sweet Buttermilk Cornbread In A Pressure Cooker Recipes

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GRANDMOTHER'S BUTTERMILK CORNBREAD



Grandmother's Buttermilk Cornbread image

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

1/2 c butter, melted
2/3 c sugar
2 eggs
1 c buttermilk
1/2 tsp baking soda
1 c cornmeal
1 c all purpose flour
1/2 tsp salt

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.

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

GRANDMA'S SWEET BUTTERMILK CORNBREAD IN A PRESSURE



Grandma's Sweet Buttermilk Cornbread in a Pressure image

Cook time is 22 minutes plus natural release method of 12 - 15 minutes.

Provided by Lu Galbiati

Categories     Other Breads

Time 45m

Number Of Ingredients 9

2/3 c white sugar
1 tsp salt
3 tsp baking powder
1 1/3 c cornmeal
2/3 c all purpose flour
1 c buttermilk
2 eggs
1/2 stick butter, melted and cooled
to room temperature

Steps:

  • 1. Choose a round pan with a flat bottom and a tight fitting lid that will fit inside your pressure cooker. If you don't have a lid, any lid will do, even aluminum foil.
  • 2. Generously grease the pan.
  • 3. In a small bowl whisk the eggs and then blend in the melted and cooled butter along with the other liquid ingredients.
  • 4. In a large bowl mix together the dry ingredients.
  • 5. Add the liquid ingredients to the dry ingredients and stir until just BARELY blended. The batter should look a bit lumpy.
  • 6. Pour the batter into the prepared pan, only filling to about 2/3 full to allow room for it to rise.
  • 7. Add 2/3 cup of water to the pressure cooker and put a cooking rack or trivet in the bottom. Use foil helper handles to place the pan on top of the rack.
  • 8. Lock the lid in place and bring to 15 psi over high heat, then immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 22 minutes. Remove from heat and use the natural release method before opening lid.

GRANDMOTHER'S BUTTERMILK CORNBREAD



Grandmother's Buttermilk Cornbread image

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

1/4 lb butter (the same as 1 stick or 1/2 cup)
2/3 cup white sugar
2 eggs
1 cup buttermilk (I used 1 cup less 1 tablespoon of soymilk plus 1 tablespoon of vinegar and let sit for 5 minutes to )
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

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

GRANDMA'S BUTTERMILK CORNBREAD



Grandma's Buttermilk Cornbread image

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

1 ¼ cups stone-ground cornmeal
¾ cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
2 large eggs
⅓ cup vegetable oil
1 ½ cups buttermilk
2 tablespoons buttermilk

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

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