Delicious and moist buttermilk cornbread that will get your taste buds tingling. This recipe is perfect as a breakfast or lunch or dinner, and it can be served with any type of meal you like.
No matter if it’s Southern or not, will surely enjoy cornbread. There are a variety of styles of cornbread, however this buttermilk cornbread recipe is an extra twist to the traditional Southern cornbread by using creamed corn serving in a way of natural sweetness that helps enhance the flavor from the corn and make it more dense and moist. This recipe will delight anyone who enjoys great bread. It will delight everyone in your family.
The most appealing aspect of this dish is it’s inexpensive and quick to make. It’s great to serve with any of the dishes you want to serve it with for example; taco soup, spicy chili and roasted chicken. You can also serve it with barbecued meat.
Time to prepare: 10 minutes Cooking time: 24 minutes; Total time: 45 minutes
Yield: 9-inch cornbread; serving size: 8 portions
2 cups white or yellow cornmeal
1 cup all-purpose flour
3 tablespoons baking powder
Half teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar (this is not required. Cream-style corn can be used to add sweetness)
1 cup buttermilk
3 large eggs
15 pounds cream-style corn
4 tablespoons of butter unmelted and unsalted
Spray for cooking (to make baking sheets more grease-free)
Step 1: Be sure that all the ingredients are ready and in reach. Grease an 8-inch square baking pan using cooking spray. Preheat oven to 425degF.
Step 2: Mix all dry ingredients, which include cornmeal flour, baking powder, flour as well as soda, salt and sugar into a big bowl. Make sure they are mixed well.
Mix the eggs and buttermilk together in a separate bowl. Mix in the cream-style corn as well as the butter that has been melted, and stir well.
Step 3. Mix the dry and wet ingredients in a bowl and stir until the mix is just blended. After that, transfer the mixture into the baking pan greased.
Fourth step: Move the the pan and its contents to the oven that is preheated and bake for about 25 minutes. Once baked, the cornbread will begin to turn golden brown and then spring back when touched lightly.
Step 5: Remove the your bread out of the oven and serve it hot or cool to everyone to take pleasure in
If you don’t have buttermilk, you can replace it with an alternative made from scratch. To make this, weigh 15 tablespoons of milk in an measuring cup. Then, add 1 tablespoon white vinegar or lemon juice to it. Let the mixture sit for 10 minutes before you use it to bake.
Cheddar cheese, green onions and chipotle powder could be used to create different flavors.
It is possible to make an bacon cheese and cornbread version of this. This requires you to include 1/4 cup of batter that has been crumbled 1 cup of cheddar cheese along with 1/4 cup chopped green onion.