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Tag Archives: buttermilk

Sweet Buttermilk Cornbread

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I’m a newly established fan of sweet cornbread, and although I have some good recipes for sweet cornbread in my arsenal, I was lacking one that called for buttermilk.  I do have one with buttermilk for the hard-core Southern cornbread fans, but since I like sweet cornbread, I had to make one for the folks like me who’d like to have a sweet cornbread recipe that calls for buttermilk when that’s the only kind of milk they have on hand.

As was the case a last week when I made a big pot of spicy chili and wanted some sweet cornbread to go with it.  This is perhaps the most tender cornbread I’ve ever made, and when fresh from the oven, is so close to the texture of a cake.  The next day it’s more sturdy, but still the crumb is quite delicate compared to regular cornbread.  I loved it!  Balanced our spicy chili perfectly. :)

Sweet Buttermilk Cornbread

Printable recipe
Printable recipe with picture

1 cup (4 1/4 oz) all-purpose flour
1 cup (4 7/8 oz) cornmeal
2/3 cup (4 3/4 oz) granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 1/4 cups buttermilk
1/2 cup vegetable oil

Preheat oven to 350 degrees. Grease an 8×8 square pan (I used bacon grease) or a 10 inch cast iron skillet; set aside.

In a medium mixing bowl, whisk together flour, cornmeal, sugar, baking soda, and salt until combined. In a separate smaller mixing bowl, beat the eggs, then whisk in the buttermilk and oil. Pour into the cornmeal mixture and stir together until mostly blended but a few lumps remain. Let the batter rest for five minutes, then pour into prepared pan and bake for 30 minutes (start checking at 20 minutes for a cast iron skillet) or until a toothpick inserted in the center comes out clean. Serve warm with butter.

Recipe source: a marriage of my Favorite Cornbread and Grandmother’s Buttermilk Cornbread from allrecipes.com

Soup & chili weather is upon us, and cornbread is the perfect accompaniment!

Favorite Cornbread – my pictures don’t do this cornbread justice.  It is my favorite and probably will always be my favorite.

Homestead Cornbread – no flour, no sugar! Naturally gluten-free.

Lighter Northern Cornbread – great cornbread doesn’t have to cost the calorie bank an arm and a leg.

 

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Buttermilk Ranch Dressing

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This dressing is really stinkin’ good.  That’s all I have to say.  Except that after taking this photo, I ate this entire plate of veggies (though I detest cucumbers) and almost all of the dressing.  It’s really good.  Really.

Buttermilk Ranch Dressing
Recipe by Our Best Bites

*note that all spices/herbs listed below are dried. If substituting fresh, use the rule 1 part dry = 3 parts fresh.

1 C mayo
2/3 C buttermilk
1/4 t white vinegar
1 t parsley
1/8 t dill
1/4 t garlic powder
1/4 t onion powder
1 1/2 t dried chives
1/8 t black pepper
1/4 t seasoned salt
1/8 t dry mustard

Beat the mayo and buttermilk until smooth, then stir in the remaining ingredients. Refrigerate at least overnight to allow the flavors to develop.

Easy Buttermilk Oatmeal Bread

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It started with Red’s white bread and now I can’t stop.  Once I realized just how easy making bread with my own hands can be, I haven’t been able to keep them out of the dough!  I haven’t had to buy bread at the store for a month now and I really don’t ever want to again.  This loaf is my latest bread victory.

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Easy Buttermilk Oatmeal Bread
Adapted from http://www.thecookingphotographer.com

Ingredients
1 cup oats (I used old-fashioned rolled oats)
3 cups flour, divided
1 teaspoon salt
1 ½ teaspoons rapid acting/instant dry yeast
1 1/3 cups warm buttermilk
2 Tablespoons honey
1 Tablespoon butter or margarine, melted

Instructions
In a large mixing bowl, whisk together the oats, 2 cups of the flour, salt and yeast.

Measure the wet ingredients over the dry and stir until well incorporated.  Slowly stir in the remaining flour until the dough is too thick to stir, then commence kneading in the flour.  You can turn it out of the bowl, but I always leave it in the bowl and knead it that way so as not to dirty another surface.  Knead for five minutes.

Shape the dough into a loaf, place in a greased bread pan, and spray the top with oil.  Cover loosely with plastic wrap and let rise in a warm place for one hour.

Meanwhile preheat the oven to 350 degrees. After the dough has doubled in size, remove the plastic wrap and bake for 30 minutes until browned.

After baking, remove the bread from the pan onto a cooling rack. Brush the top with melted butter and cool completely.

The Best Buttermilk Pancakes


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Sometimes it’s the simplest recipes that are the best!  I made mine with blueberries and they were so good, I didn’t even need any syrup!

Best Buttermilk Pancakes
from smittenkitchen.com

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (I’ve made these pancakes with and without the butter mixed in, and can say with confidence they work either way. They’re just richer with it, of course.)
1 cup blueberries, fresh or frozen and thawed (optional)
1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.
2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.
3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

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