Southern Buttermilk Cornbread The Real Deal Recipes
SOUTHERN BUTTERMILK CORNBREAD
The cornbread I usually get served is dry and crumbly. Many recipes also add sugar, making it taste more like cake. This is my Grandmother's recipe and it's MOIST and delicious with a slightly crisp bottom - the real Southern thing! She always served it with a big bowl of pinto beans! Keep in mind that, like many Southern cooks, my Grandma did not have this recipe written down. It was all measured in her head using appoximations. I've tried to put this recipe into measurable quantities for you, but it's really a by-sight kind of thing. I think I've gotten it right, however, so have fun, it's really easy! My guests rave over this recipe because it's unlike the dry, flavorless cornbread they are used to. This bread can be made in a dish or in muffin pans. Can probably also bake in an iron skillet, but I haven't tried it.
Provided by VAmom
Categories Breads
Time 30m
Yield 10-12 muffins, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°.
- In a mixing bowl, combine eggs and buttermilk, mixing with a wire whisk.
- Add cornmeal mix until the consistency is like pancake batter (approx. 1 3/4 cups).
- Mix in the flour.
- In the bottom of an 8x8-inch pan, casserole dish or muffin pan, pour enough oil to slightly coat the bottom. If you use a muffin pan, use about a teaspoons per cup.
- Put the oiled dish/pan into hot oven and let the oil get VERY hot, but NOT scorched. (You can test by placing a drop of batter into the dish. If the batter sizzles, it's ready!).
- Pour batter into the hot dish or fill muffin cups 2/3 full, and bake for approximately 20 minutes or until golden and a toothpick inserted into the center comes out clean.
- Butter 'em up, and enjoy, ya'll!
REAL SOUTHERN CORNBREAD
This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.
Provided by P48422
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the skillet in the oven and preheat to 375 degrees.
- Combine the dry ingredients except for the baking soda in a bowl.
- In another bowl, mix the buttermilk and the baking soda.
- Set aside.
- In a small bowl, beat the egg with the sugar until combined.
- Add the oil and mix until combined.
- Pour this mixture into the buttermilk/baking soda, and mix.
- When the oven is preheated, toss the butter into the skillet and let it melt.
- Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
- Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
- Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
- Turn out onto a cutting board, cut into wedges and serve.
- NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
- It may just be my upbringing, but it tastes better somehow.
- And please do not add the baking soda to the dry ingredients.
- I can't explain why, but adding it to the buttermilk makes a big difference in the texture.
SOUTHERN BUTTERMILK CORNBREAD
Make and share this Southern Buttermilk Cornbread recipe from Food.com.
Provided by MA HIKER
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees.
- Grease a 10-inch cast iron skillet.
- Mix all ingredients. Beat vigorously 30 seconds.
- Pour batter into pan.
- Bake about 20 minutes, until golden brown.
- Serve warm.
Nutrition Facts : Calories 105.3, Fat 3.3, SaturatedFat 0.3, Cholesterol 0.1, Sodium 330.7, Carbohydrate 16.3, Fiber 1.3, Sugar 0.5, Protein 3
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