Tag Archives: cornbread

How to Make Your Own Butter and Buttermilk (Plus a Cornbread Recipe!)

I’m sure many of you have made your own cornbread from scratch, but have you ever made this tasty dish using homemade buttermilk and homemade butter? Two commonly store-bought items are so simple to make at home. Yes, if you’re wondering how to make butter and how to make buttermilk, it’s as easy as two ingredients each. Once you’re done whipping those up, use them in this simple one-bowl cornbread recipe. It’s a great base to stir in any extra flavours you want, like spices, bacon, jalapenos and cheese!

Homemade Buttermilk

Prep Time: 5 minutes

Ingredients:

1 Tbsp lemon juice or white vinegar
1 cup whole milk

Directions:

1. Add vinegar to a measuring cup and pour in milk. Stir and let rest for 5 minutes.

Homemade Butter

Prep Time: 10 minutes

Ingredients:

1 ½ cups heavy whipping cream
Salt, to taste

Directions:

1. In a stand mixer, add the whipping cream. Starting on low speed and increasing to medium, whisk cream until the mixture breaks, about 5 minutes. Once the mixture has solidified, pour off the liquid and transfer butter to a mixing bowl. Rinse with ice water and squeeze to remove any additional liquid. Season with salt.

Related: Which Pie Are You, According to Your Zodiac Sign?

Simple Cornbread

Prep Time: 10 minutes
Bake Time: 20 to 25 minutes
Total Time: 30 to 35 minutes

Ingredients:

½ cup unsalted butter, melted
¼ cup granulated sugar
1 ½ cups buttermilk
2 large eggs, room temperature
1 ½ cups all-purpose flour
1 cup whole-grain medium-grind cornmeal
2 tsp baking soda
½ tsp salt
¼ tsp cracked black pepper

Directions:

1. Preheat the oven to 375 degrees. Grease a 9-inch cast iron skillet with butter.

2. In a large mixing bowl, whisk together the butter, sugar, buttermilk and eggs until well blended. Add in the flour, cornmeal, baking soda, salt and pepper. Stir until ingredients come together.

3. Transfer to skillet and bake for 20 to 25 minutes. Let cool slightly before slicing and serving!

Like Marcella’s butter, buttermilk and cornbread? Try her cinnamon streusel muffins and s’mores butter tarts.

5 Genius Ways to Use Cornbread Mix (Hint: Buttermilk Pancakes)

It’s always best to have a few easy-peasy dishes in your recipe arsenal to rely on in a pinch. One product we can’t get enough of is cornbread mix. Classic cornbread is oh-so-delicious and perfect to accompany fried chicken, macaroni and cheese or your favourite chili recipe, but with a couple of flourishes, you can whip up a myriad of creative and easy dishes that will have you using this convenient product all the time!

1. Jalapeno and Bacon Cornbread Muffins

This simple recipe involves using the mix as you normally would, and adding one diced jalapeno (keep in the seeds if you want extra spice) and ½ cup (about 6 slices) of cooked, crumbled bacon. Portion into 12 lined muffin cups and bake at 375°F until golden, about 20 minutes. For a cute decoration, top each muffin with a thin slice of jalapeno before baking.

Read More: 45 Totally Awesome Ways to Use a Muffin Tin

2. Maple Pecan Cornbread Cake

A surefire winner, this simple skillet cake can be made by adding 1/2 cup maple syrup and 1 cup chopped pecans to the mix and pouring into a well-buttered cast iron skillet. Bake at 350°F until a cake tester inserted in the centre comes out clean, about 25 to 30 minutes. Once out of the oven, poke the top of the warm cake with a toothpick and brush with a bit more maple syrup. Kick it up a notch by serving warm with a scoop of maple pecan or vanilla ice cream.

3. Savoury Buttermilk Pancakes

This recipe is bound to become your new favourite savoury brunch dish. Make these pancakes by adding 1 cup buttermilk, 1/2 cup shredded old cheddar cheese, 1 egg, 2 Tbsp melted butter to 1 cup of mix along with 3 finely sliced green onions and 1/2 cup of thawed frozen corn kernels. Cook in batches in a non-stick skillet brushed with butter over medium-low until bubbles appear on surface; flip and continue to cook until golden on both sides, about 6 minutes.

Read More: 70 Pancake Recipes That Will Make You Drool

4. Mexican Spiced Cornbread

An exciting twist on regular cornbread, stir 2 Tbsp adobo and 3 chopped chipotle peppers into the batter along with ¼ cup finely chopped cilantro stems, 1 tsp each chili, garlic and onion powders and ½ tsp cumin. Bake as directed on the package until a cake tester inserted in the centre comes out clean.

5. Cornbread Crab Cakes

These delicious cakes will have you coming back for more! Mix together 2 cups crab meat with 2/3 cup cornbread mix, ¼ cup mayonnaise, 1 egg, 2 minced green onions, 2 Tbsp each minced parsley and cilantro, 1 tsp lemon zest and ½ tsp salt. Form into ¼ cup patties and fry in batches in a generously oiled non-stick skillet until golden on both sides, flipping halfway, about 4 to 6 minutes.

Looking for more life-changing cooking hacks? Here are 5 Ways to Fix Over-Salted Food, 5 Tasty Ways to Use Hummus (That Aren’t Dip!) and 5 Make-Ahead Chicken Marinades to Freeze Now.

Cornbread Chili Pot Pie

Two Comfort Foods, One Glorious Cornbread Chili Pot Pie

Chilly weather calls for chili, and chili calls for cornbread. But doesn’t chilly weather also call for pie? Like a pot pie? Well, how about combining these three classic comfort foods into one with a cornbread-topped chili pot pie? It makes the ultimate in cold-weather comfort food, even better. You could even make the chili on its own, enjoy it one night and make the pot pie the next night – cook once, eat twice! 

Cornbread Chili Pot Pie

Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes
Serves: 6 to 8

Ingredients:
Chili
1/4 cup vegetable oil, divided
1 lb lean ground beef
1 lb stewing beef cubes
2 small onions, finely diced
4 cloves garlic, minced
2 medium  tomatoes, chopped
2 cups beef stock
4 Tbsp tomato paste
1 to 2 Tbsp chili powder, to taste
1 (540 mL) can red kidney beans, drained and rinsed
1/4 tsp salt
1/4 tsp ground black pepper

Cornbread Topping
1 cup all-purpose flour
1 cup yellow cornmeal
2 Tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup milk
2 large eggs
2 Tbsp unsalted butter, melted
1/2 cup corn kernels, drained if canned

Note: Chili Powder is a mix of chili pepper and other spices like garlic, cumin and oregano, not pure chili pepper

Directions:
Chili:
1. In a large pot or large Dutch oven, heat 2 Tbsp of the oil over medium heat. Cook the ground beef completely and drain on a paper towel-lined plate, about 10 minutes. Next, cook the stewing beef until just browned and drain on another paper towel-lined plate, about 5 minutes.
2. Heat remaining 2 Tbsp of oil in same pot (no need to clean) over medium heat, and cook onions until translucent, about 8 minutes. Add garlic and sauté for 2 to 3 minutes, until fragrant.
3. Add drained ground beef and stewing beef back to pot and stir to combine with onion mixture. Cook on medium-high heat until the beef is evenly browned, about 5 minutes.
4. Add tomatoes, stock and tomato paste and combine well, followed by chili powder. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes. Add the beans and continue to simmer, uncovered for 15 to 20 minutes longer. Season with salt and pepper.
5. Preheat the oven to 375˚F. Spread cooked chili evenly into a deep ovenproof baking dish with a capacity of 4 cups (1 quart). Set aside while you prepare the cornbread topping.

Cornbread Chili Pot Pie

Cornbread Topping:
1. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
2. In a medium bowl, whisk the milk, eggs and melted butter. Gently stir in the corn kernels.
3. Add the milk and corn mixture to the flour mixture and stir until dry ingredients are just incorporated.
4. Working quickly, spread the cornbread batter over top of the chili, trying to make the batter reach the edges.
5. Bake for 25 minutes until a toothpick inserted into the centre of the bread comes out clean. Scoop into bowls and serve.

Cornbread Chili Pot Pie

We’ve also got the vegetarians covered with our top 10 hearty meat-free chili recipes.

Not Your Average Cornbread

By Regina Braun

Marrying my husband introduced me to a range of South American food traditions. One of the dishes my mother-in-law prepares is Sopa Paraguaya, and it quickly became my favourite.

Despite the name—sopa—there’s no soup at all! The best way to describe it is deluxe cornbread filled with salty cheese and flavourful sautéed onions. The first time I had it was as a side dish with dinner and I absolutely loved it. I enjoy leftover Sopa Paraguaya as a snack pretty much any time of day.

It wasn’t until after my first visit to Paraguay that I set out to make Sopa Paraguaya myself. During the time my husband and I spent in his birth country, we bought Sopa Paraguaya at the bus depot to tide us over through long trips across the country. Alongside empanadas, Sopa Paraguaya was the snack of choice for us and locals alike.

Paraguayans use a salted farmer’s cheese to make this cornbread. With guidance from my mother-in-law, I created my version, which uses a combination of grated mild cheese and cottage cheese as a substitute.

Sopa Paraguaya: Cheese and Onion Cornbread, Courtesy of Regina Braun, leelalicious.com, Calgary, AB

This zesty and satisfying bread from Paraguay makes a great side dish, snack or on-the-go breakfast.

Sopa-Paraguaya-Corn-Bread_Blogembed

Prep time: 10 minutes
Baking time: 45 minutes
Yield: one 8-inch (2 L) square pan, or 16 servings

Ingredients
¼ cup (50 mL) butter
1 large onion, sliced
3½ oz (100 g) mild cheese, shredded
1 cup (250 mL) cottage cheese
1 cup (250 mL) milk
5 eggs, beaten
2 cups (500 mL) cornmeal
1 tsp (5 mL) salt
1 tsp (5 mL) baking powder

Directions
1. Preheat oven to 350°F (180ºC). Line 8-inch (2 L) square baking dish with parchment paper.
2. In large frying pan, melt butter over medium heat. Add onion; sauté for 3 to 5 minutes.
3. Remove from heat and stir in shredded cheese (it will melt), cottage cheese, milk and eggs.
4. Sprinkle cornmeal, salt and baking powder over cheese mixture; stir to combine.
5. Scrape batter into baking dish. Bake for 45 to 60 minutes, or until top is golden brown.

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Leelalicious
I am a busy mom of one little girl who is already a great eater and future kitchen helper. On my blog, Leelalicious, I like to share nutritious and delicious recipes for the entire family!

Slow Cooker Recipe: Soft and Sweet Squash Cornbread

By Kelly Kwok

When I was growing up, there were regular family gatherings at our house. We had a large extended family that lived close by, so they would come over every other weekend for dinner.

On one particular occasion, my new aunt brought over a tray of the most delicious cornbread I had ever tasted. She said it was her mom’s famous family recipe. It received rave reviews from all of us and from then on, she always brought extra servings of this cornbread to every gathering.

When I was old enough to learn how to bake on my own, I immediately asked my aunt for the recipe. She happily wrote it down for me and explained that the buttermilk was what gave the cornbread its soft and tender crumb. Now that I make cornbread for my own family, I always like to sneak in a little bit of puréed vegetables. It adds a healthy dose of sweetness along with moisture.

Making it in the slow cooker frees up the oven so that you can bake a pie or roast some vegetables at the same time. This cornbread goes well with a bowl of chili or a roasted chicken dinner.

Slow Cooker Butternut Squash Cornbread, Courtesy of Kelly Kwok, lifemadesweeter.com, Niagara Falls, Ont.

Slow cookers are wonderful for multi-course meals because you can prep one dish, like this cornbread recipe, and move on to making more complex dishes while it’s cooking.
Slow-Cooker-Butternut-Squash-Cornbread_888embed

Prep time: 15 minutes
Cook time: 4 hours
Yield: 6-8 servings

Ingredients
1 1/4 cups (300 mL) all-purpose flour
3/4 cup (175 mL) cornmeal
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/8 tsp (0.5 mL) salt
1/3 cup (75 mL) unsalted butter, melted
3 tbsp (45 mL) of honey (or 3/4 cup/175 mL granulated sugar, for an even sweeter cornbread)
1 large egg
2/3 cup (150 mL) cooked butternut squash purée
3/4 cup buttermilk

Directions
1. Line slow cooker with aluminum foil and spray with nonstick cooking spray.
2. In medium bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
3. In large bowl, whisk melted butter with honey. Whisk in egg. Whisk in butternut squash, then milk.
4. Slowly add flour mixture to squash mixture and stir until just combined, being careful not to overmix – it is okay to see a small amount of flour.
5. Pour batter into foil-lined slow cooker and spreading evenly with offset spatula. Cover with lid.
6. Cook on low for 2½ to 3½ hours or on high for 1 to 1½ hours, or until edges are golden brown and toothpick inserted in centre comes out clean. (Cooking time may vary.)
7. Using foil as handles, lift cornbread from slow cooker and let cool for 15 minutes. Serve with chili, honey or your favourite buttery spread.

Tip: If you want your bread sweeter, feel free to add more honey, or an additional 1/4 cup granulated sugar. Alternatively, if you like a less sweet cornbread, reduce or omit the honey.

Tip: Cornbread is best enjoyed the same day, but it will remain soft for two days. Wrap it tightly with plastic wrap or store in an airtight container overnight.

Follow the jump to print, save or share this Slow Cooker Cornbread recipe.

Do you have a delicious dish to share with the rest of Canada? Submit your recipe for a chance to be featured on Great Canadian Cookbook and Food Network Canada!

LifeMadeSweeter
A food blog sharing family favourite recipes with a creative twist, along with a mix of healthy and sweet treats in between.