Transfer your bubbly starter to a larger bowl, or the bowl of a stand mixer or your bread machine bucket. Stir in the soft butter, salt, and flour. Cover the pan, and place it back in its warm spot. This won't form the typical large, domed top; it will rise straight up, with just a slight dome. Bake the bread for 35 to 40 minutes, until it's nicely browned.
Again, it won't rise much; that's OK. Wait 5 minutes, then turn it out of the pan onto a rack to cool. Store cooled bread at room temperature for 5 to 7 days; freeze for longer storage. Yield: 1 loaf. Chat with a baker. Tips from our bakers If you've never made salt-rising bread, please be prepared to trust us through some of the following procedures. Yes, it's supposed to smell that way.
Yes, it's very important to keep the starter warm. If you're willing to take on a challenge which this will be, if you live in a drafty house in a cold climate , the end result will be a distinctively flavored, fine-grained loaf of bread that will stay fresh for almost a week; and makes wonderful toast, as well. The bread's aroma is redolent of cheese, but there's no cheese in this bread; the flavor comes from the slight fermentation of the ingredients, during the bread's preparation. Speaking of fermentation, be prepared; the starter and dough will smell like Old sneakers mixed with Parmesan cheese?
Somewhat unpleasant, anyway, but please bear with it — it's just the enzymes and bacteria doing their jobs and giving the bread its special qualities. If you've ever made cheese or yogurt, you know exactly what we mean. Can you double this recipe? Thanks to our intrepid readers, who tested this out for us, yes. Next time i will make it same as the recipe and will see differences as of right now we are very pleased! That is awesome! I am so glad that you enjoyed it all! Thank you for sharing and following along with me!
Then add the three items to the wet mixture. These will add a nice kick to the sweet bread. I have made a LOT of different cornbread recipes in my lifetime….. Moist, flavorful, the brown sugar hit it out of the park! Thank you!! That is exciting! Thank you so much for letting me know! I am so glad that you enjoyed it! It was moist and delicious.
Got rave reviews from everyone at a family gathering. I can not find an actual recipe! The text about how good this bread is followed by users comments. But the recipe itself dissapered. What happened? Hi Alla, thank you for your comment! We had a frustrating technical issue that has just now been resolved and all recipes are showing once again. If you need any further help, please email us and we will assist you in any way we can.
Thank you for your patience! I have to admit I was a bit skeptical at first because the batter seemed very watery when I put it into the pan, but it baked up perfect! I followed the recipe exactly using the brown sugar and the baking powder. I combined the buttermilk, eggs and honey together before adding to the dry ingredients. I used a 9 inch round pan, and I did heat it in the oven as recommended.
I think preheating the pan is what makes that delicious outer crust. Baked for exactly 20 minutes. I made this with about half the amount of butter it was all I had left and gluten free flour and gluten free cornmeal husband had a gluten allergy. Mine took 22 minutes to bake in a 9in round cake pan. Oh this was sooo good! I am so glad that it worked out well for you and you enjoyed it!
Thanks so much for sharing and following along with me! I grew up in the South eating lots of cornbread, but this is the best cornbread recipe I have ever tasted! Thank you for sharing! That is a great compliment! Thank you so much! I am so glad that it brought back memories for you and turned out to be delicious!
Amazinggg recipe! So simple and easy. My first time ever making cornbread. Was perfect. Your email address will not be published. Recipe Rating. This site uses Akismet to reduce spam. Learn how your comment data is processed. Jump to Recipe Print Recipe. Easy Buttermilk Cornbread. Crunchy buttery edges with a soft and fluffy centre!
Prep Time: 10 minutes. Cook Time: 20 minutes. Total Time: 30 minutes. Can you recommend an adjustment that would allow me to make the recipe but add corn without changing the original too much. Thank you. I made this but I think I misread the baking soda amount. I did the later and the result left a bitter aftertaste. Thanks for clarifying! The soda will definitely leave you with a bitter taste. LOL, you are not alone! Love to hear that! I discovered I had no all purpose flour so used only cornmeal, plus I added a little grated cheese for interest, and it turned out perfect! Your feedback is appreciated!
Being curious I will try warming skillet and less sugar, but I do not think it will change my mind. It was so like my New Yorker grandmother who originated from Canada. And thanks for leaving a comment. Awesome simple cornbread recipe. I giggle every time I see the note about using yellow cornmeal, as I only use blue cornmeal! Makes for some pretty bread.
How cool! Where do you get it?! I think that sounds like a fun one to try! You can do either one. I am always somewhat skeptical about recipes that claim to be the best. But in this case it is absolutely true. I used powdered buttermilk and reduced the sugar. The result was a moist and tasty pan of cornbread. This will be my go to cornbread recipe from now on.
How to cook the perfect cornbread
Thank you Melissa! Had a hankering for some food after my exam and I made this. I doubled it because I have a 12 inch skillet and it came out great with a little extra cook time. Thanks for the recipe! I have a big 14 inch skillet that I make double batches of this in too! This recipe was great. I made it in cast iron. I used coconut oil for grease. It all came out great and was fast and easy.
Hi Melissa, do u use corn meal or corn flour? I came across with your recipe with all nice and delicious comments, I love to try this tomorrow morning. I hope it will be a success.
Thanks a lot. I love introducing friends to great foods that are new to them. And thanks for coming back to leave a comment, that really made my morning! Melissa, Thanks for your share!
Easy Buttermilk Cornbread (Best Sweet Cornbread) - Cafe Delites
Baking powder is different than baking yeast. Sharing with everyone I know, they all keep asking for the recipe! I love hearing that. The recipe looked wonderful, so I made the first batch for hubby. Hubby is a retired funeral director, so things all came together. He gets little cornbread coffin muffins. Since I started making your recipe, he has one for breakfast, one in his lunch box, and one in the afternoon for a snack.
I watch his stock, and cook more to replenish. He absolutely loves your recipe, and I now have it memorized. Thank you for such a great recipe. Ps if you want a picture of the muffins, let me know. Oh my goodness, I love to hear this! What a great idea. Thanks so much for writing to tell me. Great recipe! The second time I made this, I used your suggestion to grease my cast-iron pan with butter, for a more crispy bottom and side. Thanks for posting this!
I made this cornbread tonight. I usually have a few pieces left over. Not tonight. I plan on using this recipe with my loaded cornbread. Whole corn, onion, garlic, jalapenos. Oooh that sounds so good with all the additions too! I have to say. My family devour this Everytime I make it. Thanks for the recipe. It will be a bit thicker in a smaller pan, so I would just watch the cooking time. It may take a few minutes longer to get completely done.
Absolutely delicious!!!!! As a Dutchie, the taste of baking powder is not really my thing, so I used self-raising flower instead. It worked like a charm! And used sunflower oil. Will write this recipe in my little book to make over and over again. Thank you ever so much for sharing it!! I bet its amazing with cornmeal.
I highly recommend this recipe to be brought to your dinner table! Hi Melissa, I noticed you said a GF baking flour blend could be used instead of flour. Could you let me know where I could purchase that blend and what it is called. I am gluten free and so are my grandkids so it would be great to be able to have corn bread once again. Thank you, I am so excited to try the recipe. There are lots of great gluten free flour blends readily available.
You should be able to find several at your local grocery store. Hope this helps! If I make them on Wed and freeze them can I take them out of the freezer and put them in a cooler on Friday and serve them reheated on Saturday evening? I love this cornbread recipe. I used self-rising flour, then baked it in a cast iron skillet. It was sweet but not too sweet. Taste great with salted butter. Thank you for sharing! I would think so! People have been using bacon grease to cook with for hundreds of years, and this recipe should work well.
Good luck! I followed what you tutorial. Now is the 3rd time but still not as expected, I will continue until it tastes like you did. Glad that my family praise it and I was really happy. Thank you very much. I make this cornbread to go with crockpot chili and will never go without it! This cornbread makes the dish!
I made this cornbread today to go with my pot of pinto beans and pork. It was great. Not sure if the oil makes a difference, as all I had was vegetable oil. But it was really good. I have now made it six times and each time — MWAH! Thank you, thank you!!!! Everyone I know loves you!! Question: do you have a cheesy version of this?? In the muffin form? So I just made this recipe this morning. It turned out really nicely apart from my needing a new cornmeal blend the one I bought is really gritty. But my partner loved it! Quick question though — I made the bread in our cast iron pan, and when I went to take it out it all just sort of fell apart…is there a secret to getting it out of the cast iron in one piece?
I noticed the batter was very dry as well. The batter should be about like a brownie batter… I get something got over measured or under measured. Ever since watching the movie Green Mile, I have always wanted to try cornbread. Here in the UK it is not a popular dish, so I decided to make some.
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