Best 2 Southern Buttermilk Cornbread Recipes

SOUTHERN BUTTERMILK CORNBREAD CHICKEN & DRESSING

SOUTHERN BUTTERMILK CORNBREAD CHICKEN & DRESSING image

Categories Chicken Side Bake Christmas Easter Thanksgiving Stuffing/Dressing Winter Potluck

Yield 1 large pan

Number Of Ingredients 22

Ingredients

Cornbread:
¾ cup self rising meal
¾ cup self rising flour
½ teaspoon baking powder
lots of whole buttermilk
½ stick of butter
(I won't lie. Sometimes I cheat and use buttermilk cornbread mix.)
Dressing:
Boil a chicken with celery then debone
1 stick of butter
Salt & pepper
Sage
1 large onion
1 bell pepper
3 stalks of celery
1 can cream of chicken soup
1 can cream of mushroom soup
3 boiled eggs, cut in pieces
4 raw eggs
3-4 buttermilk biscuits (homemade or Mary B's)
Cooked and crumbled cornbread (from above)
Chicken Broth from boiled chicken until it become soupy

Steps:

Obviously, cook the cornbread and biscuits first, then crumble. Add chicken and remaining ingredients. I usually mix this in a huge gumbo pot, then pour it into the pan, simply because it's easier to mix and the largest bowl I have isn't big enough to hold it. Bake it at 400 degrees for about 45 minutes to an hour. Don't let it get to brown around the edges or too dry in the center.

SOUTHERN BUTTERMILK CORNBREAD

Southern Buttermilk Cornbread image

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

Ingredients

2 eggs
1 pint buttermilk
1 3/4 cups cornmeal (must use Martha White Self-Rising Enriched White Cornmeal Mix)
3 tablespoons flour
vegetable oil

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!

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