Mamas Buttermilk Corn Bread Recipes

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MOM'S SWEET BUTTERMILK CORN BREAD



Mom's Sweet Buttermilk Corn Bread image

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

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

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

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

MOM'S BUTTERMILK CORNBREAD



Mom's Buttermilk Cornbread image

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

1 ½ cups cornmeal
1 cup buttermilk
1 large egg
2 tablespoons vegetable oil, or more to taste
1 teaspoon salt, or to taste
1 teaspoon baking powder
¼ teaspoon baking soda

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 BUTTERMILK CORNBREAD



Mom's Buttermilk Cornbread image

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

3/4 cup yellow cornmeal
1 1/2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 egg
1 tablespoon cooking oil

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.

MY MAMA'S BUTTERMILK CORNBREAD



My Mama's Buttermilk Cornbread image

This is another recipe from my Mama. She would make either this or Cathead Biscuits for each meal. I'll have my Mama's Cathead Biscuit recipe on here too soon. She taught me how to cook when I was around 10 years old. Mama had 7 kids and each of us can cook almost like her. Course no one EVER cooks as good as Mama.

Provided by Tammy Raynes

Categories     Other Breads

Time 35m

Number Of Ingredients 8

1 1/4 c all-purpose flour
1 c plus 3 tablespoons plain white cornmeal (or yellow if you want to use that)
1/4 c sugar
1 Tbsp baking powder
1 tsp salt
1/4 c butter, melted
2 large eggs
1 c buttermilk

Steps:

  • 1. Preheat oven to 400 degrees. Lightly grease an 8" cast-iron skillet, and heat in oven 5 minutes.
  • 2. Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter. Add eggs and buttermilk, whisking just until smooth.
  • 3. Pour batter into hot skillet. Bake at 400 degrees for 30 to 33 minutes or until golden brown.

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