Ina Garten Buttermilk Cornbread Recipes

INA'S CORNBREAD

Ina's Cornbread image

Provided by Martha Stewart

Yield Makes one 10-by-7-inch bread

Number Of Ingredients 9

Ingredients

1/2 cup (1 stick) unsalted butter
1/2 cup buttermilk
3 tablespoons milk
1 large egg
1 1/2 cups sifted all-purpose flour
1/2 cup granulated sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt

Steps:

Heat oven to 325 degrees.
Melt butter. Combine with buttermilk, milk, and egg. Sift together dry ingredients; add to buttermilk mixture and stir until just blended. Pour into buttered 10-by-7-inch dish.
Bake for 35 to 45 minutes, until firm and golden.

CORN MUFFINS

Corn Muffins image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 12 muffins

Number Of Ingredients 8

Ingredients

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

Steps:

Preheat the oven to 350 degrees F.
Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

BUTTERMILK CORNBREAD

Buttermilk Cornbread image

Provided by Food Network

Categories side-dish

Time 35m

Number Of Ingredients 10

Ingredients

1 cup unbleached all-purpose flour
1 cup stone ground cornmeal
4 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
1 large egg
1 1/2 cups buttermilk
4 tablespoons unsalted butter, melted and cooled
1 tablespoon sugar
3/4 cups whole corn kernels (fresh, blanched or canned and drained)

Steps:

Preheat cast iron skillet or corn stick mold in a 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not overmix. Remove baking dish from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and 20 minutes for loaf or cake.

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