Texas Buttermilk Cornbread Recipes

Steps:

• Place oil in an 8-in. ovenproof skillet; tilt to coat bottom and sides. Place in a 425° oven for 10 minutes. , In a small bowl, combine cornmeal, flour, baking powder, salt and baking soda. Beat egg and buttermilk; add to dry ingredients just until moistened. , Pour into the hot skillet. Bake for 15 minutes or until golden brown and a toothpick inserted in the center comes out clean.

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.

Steps:

• Preheat oven to 400 degrees F.
• Place skillet in oven while it is.
• heating. The skillet must be hot before batter is.
• added.
• In large mixing bowl, beat buttermilk and egg, then.
• sift in dry ingredients, Mix well. From hot skillet,.
• pour l/2 grease and mix well. Pour batter into skillet.
• with remaining grease. This makes a crisp crust, Bake.
• at 400 degrees F for approximateLy 30 minutes.
• I make this gluten free and vegan and it turns out wonderfully!

Steps:

• In a large bowl, combine the cornmeal, cheese and baking powder. In another bowl, combine the eggs, corn, sour cream, oil and chilies. Stir into dry ingredients just until moistened. , Pour into a greased 8-in. square baking pan. Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 425º F. Grease generously a 10-inch cast iron skillet, or a 9-inch square baking pan.
• In a large bowl, whisk together milk, buttermilk, eggs and oil until blended.
• Add cornmeal, flour, sugar, baking powder and salt. Mix just until dry ingredients are moistened.
• Pour into greased pan and bake 20 to 25 minutes or until golden brown and a wooden toothpick inserted into center comes out clean.
• Cool and cut in 3 inch - 9 squares.

Steps:

• Preheat oven to 425 degrees. Brush bottom and sides of a 13-by-9-inch baking pan with 2 tablespoons butter.
• In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk; whisk in remaining butter. Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not overmix.)
• Pour batter into prepared pan, and bake until golden and a toothpick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan at least 15 minutes before inverting and slicing.