Time 45m Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.
Time 30m Yield 8 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm.
Time 45m Yield 8 Number Of Ingredients 11 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.
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.
Time 40m Yield 6 to 8 servings Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees. Butter a nine-inch to 10-inch round baking pan or a cast-iron skillet. Mix cornmeal, flour, baking soda and salt together. Stir in the buttermilk and two tablespoons of the butter. Spread in prepared pan and bake 30 minutes. Brush with remaining melted butter. Serve warm or at room temperature.
Yield Makes 12 servings Number Of Ingredients 8 Steps:
Preheat oven to 375°F. Butter 9-inch square baking pan. Sift flour, cornmeal, baking powder, salt and baking soda into medium bowl. Whisk buttermilk, butter and eggs in large bowl to blend. Add dry ingredients and stir just until blended. Pour batter into prepared pan. Bake until golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks.)
Yield Serves 12 Number Of Ingredients 9 Steps:
Preheat oven 400°F. Butter bottom of 9x9x2-inch baking pan. Mix first 6 ingredients in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Beat buttermilk and eggs in large bowl to blend. Add cornmeal mixture to egg mixture and blend. Transfer to prepared pan. Bake until corn bread is light golden brown on top and tester inserted into center comes out clean, about 30 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
Time 30m Yield 9 servings. Number Of Ingredients 9 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.
Time 35m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Melt butter in small cast iron skillet. Stir together the corn meal, flour, egg, and buttermilk and add the melted butter. Leave small amount of butter in bottom and along sides of skillet. Pour mixture into heated skillet and bake at 350 for 25 to 30 minutes. Serve immediately. Freezes well after cooking. Recipe may be used for corn bread muffins or corn bread sticks.
Time 30m Yield 16 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees. Melt butter in the microwave. Set aside to cool. Mix together dry ingredients in one bowl. Mix together milk and eggs in a second bowl. Make a well in the dry ingredients and add in milk mixture. Stir about 10 strokes. Fold in warm, melted butter. Bake until a toothpick comes out clean or the bread is golden-brown and springs back when lightly pressed. Bake 20 min for a 9x9" pan or 10 min in muffin pan. 7 min for pre-heated cast-iron cornbread pan. Enjoy!
