#buttermilk cornbread

[savorytoothgirl]

Buttermilk Cornbread

[swankydesserts]

Cheddar Jalapeño Ham Cornbread | RECIPE

[alebrijes-comida-mexicana]

😋 DELICIOSO PAN DE ELOTE CON QUESO, cornbread easy recipe

Hola:

Chequen está presentación individual de pan de elote con queso estilo cupcakes, la receta es fácil y explicada paso a paso, no te la vayas a perder y disfrútala  con todo mundo, te saldrán aproximadamente 28 panes.

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Te dejamos más recetas de ricos postres:

Rollitos de platano

Dulce de nuez

Brownies

Aros de manzana

Cakepops de chocolate

Donas de nutella con cubierta de chocolate y nuez

Cheesecake de Durazno

INGREDIENTES:

3 Elotes tiernos. 4 huevos. 1 paquete de queso tipo philadelphia. 200 gramos de harina de trigo. 1 Cucharada de polvo para hornear. 1 cuchardita de vainilla. 90 gramos de mantequilla derretida. Una lata de leche condensada. 1/ 2 taza de leche. 2 Cucharadas de azúcar glass

[ginshi-san]

Buttermilk Cornbread

So here's my favorite savory cornbread recipe (as a Texan, the only place sweet cornbread has is near the dessert table lol).

1/4 C vegetable oil

2 C cornmeal

1/2 C all purpose flour

2 Tsp baking powder

1/2 Tsp baking soda

1 Tsp salt

1 large egg, beaten

2 C buttermilk

1 stick of butter to grease loaf dish or pie pan

Glass loaf dish or a true country flair, a glass pie pan

Preheat the oven to 450 degrees F.

While the oven is preheating, take the butter to grease your dish or pan.

Mix together the cornmeal, flour, baking powder, baking soda, and salt. Whisk together the egg, oil, and buttermilk and pour into the dry ingredients. Stir until well combined.

Pour into loaf dish or pie pan. Gently tap on counter. Smooth top, if necessary. Bake on the middle rack for 20-30 mins or until your knife comes out clean. The top should be a golden color and the edges a darker golden. Let it rest and cool for at least 10mins. The glass dish/pan will continue to radiate heat and finish cooking the cornbread.

Serve with butter on the side or enjoy by itself.

Final Notes: This makes a dense, moist, tangy cornbread that stands on its own. Every time I make it, I find myself snacking on it later. My grandmother didn't even make cornbread this great.

I use vintage glass bakeware because that's what I have (it started with a few thrifted pieces lol). It's similar to cast iron where it takes a bit to heat up but retains heat well. I particularly like how the edges turn out with a gentle crispiness.

If you use modern Pyrex beware of thermal shock because modern American Pyrex is made with soda lime. My recommendation would be to look into Anchor Hocking because I have literally never heard of their glass bakeware (casserole dishes, etc) shattering from just setting it down on a cold countertop. When it doubt, set your hot glass dish on a potholder or heat safe trivet.

[maxseidel]

Spruce up buttermilk cornbread with bacon bits and corn kernels - the perfect side dish served with chili, beans, BBQ, and greens.

[gentuccabini]

For moist and fluffy results, a grandmother's skillet cornbread recipe combines buttermilk with stone-ground cornmeal, flour, and a little bit of sugar.

[databeers-mlg]

Healthier Grandmother's Buttermilk Cornbread Grandmother's traditional sweet and moist cornbread is made healthier by using low-fat diary products, reducing the sugar, and adding whole corn.