Sweet Moist Buttermilk Cornbread Recipes

GRANDMOTHER'S BUTTERMILK CORNBREAD

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.

BUTTERMILK CORNBREAD

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

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

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.

SWEET MOIST CORNBREAD

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.

BUTTERMILK CORNBREAD MUFFINS

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.