Cornbread Buttermilk Recipe
Buttermilk is a wonderful ingredient to use for making quick breads, and this recipe for buttermilk cornbread is a great example.
Be sure to give the buttermilk a good shake before you measure it out. We do this because buttermilk can separate when it sits in the fridge for a while, and we want the fat to be nicely blended.
Cook Time: 30 minutes
Ingredients:
Preparation:
1. Preheat oven to 400° F. put the iron skillet in now, with a tablespoon of oil in it.
2. Sift together the flour, cornmeal, baking powder and salt.
3. In a separate bowl, combine the buttermilk, eggs, butter (or shortening) and sugar.
4. Thoroughly grease a seasoned cast iron skillet. Or you could use a nonstick baking pan or one of those flexible silicone pans.
5. Add the buttermilk mixture to the flour and cornmeal mixture and mix just until the flour is moistened, no more than ten seconds. The batter should be visibly lumpy. You don't want to over mix the batter.
6. Once the liquid and dry ingredients are combined, quickly pour/scrape the batter into your hot iron skillet/ pan and transfer it to the oven.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the corn bread starts to pull away from the pan.
Buttermilk Biscuits
What You'll Need:
What To Do:
1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
2. In a large bowl, combine flour, baking powder, and sugar; mix well. Using a fork or pastry cutter, cut shortening into flour mixture until crumbly. Add buttermilk and stir just until a soft dough forms.
3. Lightly flour a flat surface; using a rolling pin, roll out dough to 1-inch thickness. Using a 3-inch biscuit or cookie cutter, cut into round biscuits and place on prepared baking sheet.
4. Bake 10 to 12 minutes, or until light golden. Serve warm, or remove to a wire rack to cool completely.
Buttermilk Fried Chicken
What You'll Need:
What To Do:
1. Place chicken in a large bowl and add enough water to cover. Add 2 teaspoons salt and soak chicken 20 minutes.
2. In a shallow dish, combine flour, the remaining 1/2 teaspoon salt, the garlic powder, cayenne pepper, and black pepper; mix well. Place buttermilk in another shallow dish.
3. Remove chicken from water and dip in flour mixture, coating completely. Dip chicken in buttermilk then in flour mixture again, coating all sides.
4. In a large soup pot, heat shortening over medium-low heat until hot but not smoking, about 300 degrees F.
Place coated chicken in soup pot in batches and fry 8 to 10 minutes per side, or until golden and juices run clear. Drain on a paper towel-lined platter and serve immediately.
Blackberry Country Cobbler
What You'll Need:
What To Do:
1. Preheat oven to 350 degrees F.
2. In a large bowl, toss together blackberries, lemon juice, and vanilla. Spoon mixture into a buttered 8-inch square baking pan.
3. In a medium bowl, combine biscuit baking mix, brown sugar, and cinnamon. Sprinkle over blackberry mixture then dot with butter.
4. Bake 45 to 55 minutes, or until just crispy.
Buttermilk is a wonderful ingredient to use for making quick breads, and this recipe for buttermilk cornbread is a great example.
Be sure to give the buttermilk a good shake before you measure it out. We do this because buttermilk can separate when it sits in the fridge for a while, and we want the fat to be nicely blended.
Cook Time: 30 minutes
Ingredients:
- 2/3 cup all-purpose flour, sifted
- 1 cup yellow cornmeal
- 1 Tsp baking powder
- ½ tsp salt
- 1 egg, beaten
- 1 cup buttermilk (well shaken)
- ¼ cup melted butter or shortening
Preparation:
1. Preheat oven to 400° F. put the iron skillet in now, with a tablespoon of oil in it.
2. Sift together the flour, cornmeal, baking powder and salt.
3. In a separate bowl, combine the buttermilk, eggs, butter (or shortening) and sugar.
4. Thoroughly grease a seasoned cast iron skillet. Or you could use a nonstick baking pan or one of those flexible silicone pans.
5. Add the buttermilk mixture to the flour and cornmeal mixture and mix just until the flour is moistened, no more than ten seconds. The batter should be visibly lumpy. You don't want to over mix the batter.
6. Once the liquid and dry ingredients are combined, quickly pour/scrape the batter into your hot iron skillet/ pan and transfer it to the oven.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the corn bread starts to pull away from the pan.
Buttermilk Biscuits
What You'll Need:
- 4 cups self-rising flour, plus more for rolling out
- 1 tablespoon baking powder
- 1 tsp sugar
- 3/4 cup vegetable shortening/Lard taste better
- 2 cups buttermilk
What To Do:
1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
2. In a large bowl, combine flour, baking powder, and sugar; mix well. Using a fork or pastry cutter, cut shortening into flour mixture until crumbly. Add buttermilk and stir just until a soft dough forms.
3. Lightly flour a flat surface; using a rolling pin, roll out dough to 1-inch thickness. Using a 3-inch biscuit or cookie cutter, cut into round biscuits and place on prepared baking sheet.
4. Bake 10 to 12 minutes, or until light golden. Serve warm, or remove to a wire rack to cool completely.
Buttermilk Fried Chicken
What You'll Need:
- 1 (3- to 3-1/2-pound) whole chicken, cut into 8 pieces
- 2 teaspoons salt, divided
- 2 cups all-purpose flour
- 1/2 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 cup buttermilk
- 2 cups vegetable shortening/ or Lard
What To Do:
1. Place chicken in a large bowl and add enough water to cover. Add 2 teaspoons salt and soak chicken 20 minutes.
2. In a shallow dish, combine flour, the remaining 1/2 teaspoon salt, the garlic powder, cayenne pepper, and black pepper; mix well. Place buttermilk in another shallow dish.
3. Remove chicken from water and dip in flour mixture, coating completely. Dip chicken in buttermilk then in flour mixture again, coating all sides.
4. In a large soup pot, heat shortening over medium-low heat until hot but not smoking, about 300 degrees F.
Place coated chicken in soup pot in batches and fry 8 to 10 minutes per side, or until golden and juices run clear. Drain on a paper towel-lined platter and serve immediately.
Blackberry Country Cobbler
What You'll Need:
- 3 cups fresh blackberries
- 2 teaspoons lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups biscuit baking mix
- 3/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) butter for dotting
What To Do:
1. Preheat oven to 350 degrees F.
2. In a large bowl, toss together blackberries, lemon juice, and vanilla. Spoon mixture into a buttered 8-inch square baking pan.
3. In a medium bowl, combine biscuit baking mix, brown sugar, and cinnamon. Sprinkle over blackberry mixture then dot with butter.
4. Bake 45 to 55 minutes, or until just crispy.