Sweet Moist Buttermilk Cornbread Recipes
GRANDMOTHER'S BUTTERMILK CORNBREAD
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
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
BUTTERMILK CORNBREAD
So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO GOOD.
Provided by Chungah Rhee
Categories bread
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes. Serve warm.
SWEET AND MOIST BUTTERMILK CORNBREAD
I love this recipe, this corn bread is sweet and moist. I have never had it fall apart. So yummy! serve warm with real butter
Provided by Gail Herbest
Categories Sweet Breads
Time 45m
Number Of Ingredients 8
Steps:
- 1. preheat oven to 375 degrees, grease an 8 inch square pan
- 2. Melt butter in a large skillet. Remove from heat and stir in sugar. quickly add eggs and beat until well blended.
- 3. combine buttermilk and baking soda and stir into mixture in pan. stir in cornmeal,flour, and salt until well blended and few lumps remain. Pour into prepared pan
- 4. Bake in the preheated oven for 30 minutes or until toothpick inserted into middle comes out clean. do not over bake
GRANDMOTHER'S BUTTERMILK CORNBREAD
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
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
SWEET MOIST CORNBREAD
This cornbread is sweet, has a moist texture and a higher rise than a Southern cornbread. It's almost cake-like. My family loves it! It's great hot and slathered with butter, apple and plum butter or jam.
Provided by Pamela2479
Categories Quick Breads
Time 40m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- Directions:.
- Preheat oven to 400 degrees.
- Spray pan with Pam Baking spray (has flour in it) into an 8"x8" baking pan (I use glass) or brush pan with oil and lightly dust with flour.
- Add all dry ingredients in a large bowl and whisk to incorporate ingredients.
- Form a well in middle of the bowl. Set aside.
- Melt 3 Tbs. butter. Set aside.
- In medium bowl, whisk together eggs, milk, buttermilk and melted butter.
- Pour into the middle of well in the large bowl of dry ingredients.
- With spatula, gently fold in the dry mix into the wet ingredients of bowl.
- Mix until just wet and leave the lumps alone. Scrape sides and near the bottom of bowl to make sure all the dry ingredients get wet. Do not over mix.
- Pour into prepared baking pan. Place pan on middle rack in oven and bake for 25 to 30 minutes or until golden and middle of cornbread is set.
- Remove and set on rack to cool or slice and serve warm.
- Directions for muffins:.
- Preheat oven to 400 degrees.
- Prepare a muffin tin by spraying each well with Pam Baking Spray or just use muffin wrappers.
- Follow the recipe and directions for the cornbread batter and fill each well with ¼ cup of batter.
- Place pan on middle rack in oven and bake for 16 to 18 minutes or until golden and middle of corn muffins are set.
- Remove and set on rack to cool or serve warm.
- If you're not using wrappers, loosen muffins from pan by gently running a knife around edges of muffins.
Nutrition Facts : Calories 197.4, Fat 6.3, SaturatedFat 3.4, Cholesterol 54.8, Sodium 329.1, Carbohydrate 30.5, Fiber 1.4, Sugar 8.4, Protein 5.2
BUTTERMILK CORNBREAD MUFFINS
Honey makes these muffins moist and sweet. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.
- Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 22.6 g, Cholesterol 31.6 mg, Fat 3.7 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 217.9 mg, Sugar 6.7 g
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