Easy 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

Grandmother's Buttermilk Cornbread image

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

Ingredients

½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

BUTTERMILK CORNBREAD

A simple and easy recipe with delicious results. I take some butter and coat the top of the cornbread the minute it comes out of the oven. Once out of the pan, I sometimes add a drizzle of honey.

Provided by Yoly

Categories Cornbread

Time 45m

Yield 8

Number Of Ingredients 11

Buttermilk Cornbread image

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with nonstick spray.
Mix flour, cornmeal, baking powder, and salt together in a bowl.
Mix melted butter, sugar, and honey together in another bowl. Add eggs, one at time, and mix until combined. Stir in buttermilk. Mix in flour mixture, then fold in thawed corn. Pour into the prepared baking dish.
Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 28 to 35 minutes.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 50.6 g, Cholesterol 78.2 mg, Fat 13.6 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 7.9 g, Sodium 156.6 mg, Sugar 23.4 g

Ingredients

nonstick cooking spray
1 cup all-purpose flour
1 cup cornmeal
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, melted
½ cup white sugar
¼ cup honey
2 large eggs, at room temperature
1 cup buttermilk, at room temperature
½ cup frozen sweet corn, thawed

QUICK BUTTERMILK CORNBREAD

The tattered recipe card for this cornbread proves it's been a family favorite for years. It's my daughter's top request. -Judy Sellgren, Grand Rapids, Michigan

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 9

Quick Buttermilk Cornbread image

Steps:

In a large bowl, combine the cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full). , Bake at 425° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes. Serve warm.

Nutrition Facts : Calories 390 calories, Fat 19g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 314mg sodium, Carbohydrate 50g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.

Ingredients

1-1/4 cups cornmeal
1 cup all-purpose flour
2/3 cup packed brown sugar
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1 cup buttermilk
3/4 cup canola oil

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

Mom's Buttermilk Cornbread image

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

Ingredients

1 ½ cups cornmeal
1 cup buttermilk
1 large egg
2 tablespoons vegetable oil, or more to taste
1 teaspoon salt, or to taste
1 teaspoon baking powder
¼ teaspoon baking soda