Best 6 Moms Buttermilk Cornbread Recipes
Immerse yourself in a culinary journey as we delve into the realm of "Mom's Buttermilk Cornbread", a delectable treasure passed down through generations. This scrumptious dish, steeped in tradition and imbued with the warmth of home, is a testament to the enduring charm of simple ingredients harmoniously combined. Join us as we uncover the secrets behind this Southern classic, exploring variations that cater to diverse preferences while staying true to its timeless essence. Prepare to embark on a mouthwatering adventure, where every bite transports you back to cherished memories gathered around the family table.
Let's cook with our recipes!
MOM'S BUTTERMILK CORNBREAD
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
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.
HOMEMADE BUTTERMILK CORNBREAD
This Homemade Buttermilk Cornbread is like traditional Southern Style Cornbread that has weight and texture, yet it is still moist and flavorful.
Provided by Susie Weinrich
Categories Bread
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°, prep a 9 inch round pan by spraying with non stick spray.
- Stir the dry ingredients together: cornmeal, flour, baking soda, baking powder, sugar and salt.
- Whisk together the wet ingredients: buttermilk, eggs, and vegetable oil.
- Stir the wet mixture into the dry mixture. Pro Tip: Do not overmix your batter, just stir until it is combined.
- Pour into the prepared 9 inch round.
- Bake at 400 degrees for 30- 35 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 41 g, Protein 7 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 46 mg, Sodium 711 mg, Fiber 3 g, Sugar 7 g
MOM'S SWEET BUTTERMILK CORN BREAD
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
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
MOM'S BUTTERMILK CORNBREAD
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
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
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
MOM'S CORNBREAD
"CORN BREAD just seems to go with chili, especially here in the Southwest, even though Mom's chili is considerably different than the kind that is normally served around here. Mom always made a fresh batch of corn bread when she'd cook up a pot of chili. It just didn't seem right to have one without the other."
Provided by Taste of Home
Time 35m
Yield about 9 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Whisk together the eggs, milk and shortening. Stir into dry ingredients just until blended., Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 219 calories, Fat 8g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 394mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- Use fresh cornmeal: Fresh cornmeal has a sweeter, more flavorful taste than store-bought cornmeal. If you can, grind your own cornmeal from dried corn kernels.
- Use buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the cornbread. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Don't overmix the batter: Overmixing the batter will make the cornbread tough. Stir just until the ingredients are combined.
- Use a hot oven: A hot oven will help the cornbread to rise quickly and evenly. Preheat the oven to the temperature specified in the recipe before you start mixing the batter.
- Don't overcook the cornbread: Overcooked cornbread will be dry and crumbly. Bake the cornbread for the amount of time specified in the recipe, or until a toothpick inserted into the center comes out clean.
Conclusion:
Buttermilk cornbread is a delicious and versatile side dish that can be served with a variety of meals. It's easy to make and can be customized to your liking. Whether you like it sweet or savory, there's a buttermilk cornbread recipe out there for you. So next time you're looking for a quick and easy side dish, give buttermilk cornbread a try. You won't be disappointed!
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