Grandmother's Buttermilk Cornbread

Sponsor

Read Reviews (3830)

21K+

Recipe by BETHANYWEATHERSBY 

"This is my grandmother's cornbread recipe and it's the best - sweet and moist!"

+Recipe Box+Shopping List+MenuEmailPrint

Watch video tips and tricks

• 
• Grandmother's Buttermilk Cornbread

• 
• Fluffy Gluten-Free Cornbread

• 
• Sweet Cornbread Cake

• 
• Absolute Mexican Cornbread

• 
• Vegan Agave Cornbread Muffins

• 
• Buttermilk Pancakes II

• 
• E-Z Drop Biscuits

• 
• Golden Sweet Cornbread

• 
• Buttermilk Biscuits

• 
• Battle of the Butter: Salted vs. Unsalted

• 
• Sugar and Sweeteners

• 
• All about Eggs

• 
• Baking Powder vs Baking Soda

• 
• Measuring All-Purpose Flour

• 
• Types of Salt

Ingredients Edit and Save

Original recipe makes 9 servingsChange Servings

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk

• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Check All Add to Shopping List

• PREP
  15 mins
• COOK
  40 mins
• READY IN
  55 mins

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Overnight Pumpkin Streusel French Toast

OVERNIGHT PUMPKIN STREUSEL FRENCH TOAST WITH CARAMEL SYRUP

 

PRINT

This recipe is my FAVORITE overnight french toast recipe to date! The streusel topping is amazing and the caramel syrup is the perfect compliment to the pumpkin flavor!

Author: Nikki

Recipe type: Breakfast

INGREDIENTS

• 1 loaf french bread, cubed
• 6 oz. cream cheese
• 6 eggs
• 2½ cups milk
• 1 cup pumpkin puree
• ¾ cup sugar
• 2 Tablespoons vanilla
• 1 teaspoon pumpkin pie spice

Streusel Topping

• ½ cup oats
• ⅓ cup flour
• ¼ cup brown sugar
• ¼ teaspoon salt
• 4 Tablespoons cold butter

Caramel Syrup

• 1 cup brown sugar
• 1 cup heavy cream
• 1 cup light corn syrup

INSTRUCTIONS

1. Spray 9x13 inch baking dish.
2. Cut french bread into 1 inch cubes.
3. Spread half french bread in bottom of baking dish.
4. Cut cream cheese into ½ inch cubes. Evenly spread cream cheese over top of bread cubes.
5. Place remaining bread cubes over cream cheese layer.
6. In medium mixing bowl, combine eggs, milk, pumpkin, sugar, vanilla, pumpkin spice. Pour evenly over bread.
7. Cover with saran wrap and store in refrigerator overnight.

Streusel Topping

1. In a small mixing bowl, mix the flour, oats, salt and brown sugar together. Cut the butter in with a pastry whisk or a fork.
2. Store in ziploc in refrigerator overnight.

In the morning

1. Preheat oven to 350 degrees F.
2. Remove from refrigerator and sprinkle streusel topping over top.
3. Bake at 350 degrees F for 45-55 minutes or until golden brown.

Caramel Syrup

1. Combine brown sugar, heavy cream and light corn syrup in a medium saucepan. Cook on medium heat for 4-5 minutes or until syrup is warmed through and sugar is dissolved.
2. Drizzle over cooked french toast.

NOTES

Pumpkin Streusel French Toast recipe adapted from Two Peas and Their Pod
Syrup Recipe from Good4Utah

http://www.chef-in-training.com/2014/10/overnight-pumpkin-streusel-french-toast-caramel-syrup/

Slow Cooker Peach Cobbler

SLOW COOKER PEACH COBBLER

• YIELD: 8 Servings

Only THREE ingredients and super good!

INGREDIENTS

• 2 (21 oz) cans peach pie filling
• 1 (15.25 oz) box yellow cake mix dry
• 1/2 cup butter COLD

INSTRUCTIONS

1. Spray slow cooker with cooking spray.
2. Dump peach pie filling on the bottom of slow cooker and evenly spread and distribute.
3. Evenly distribute cake mix by pouring it over top the peach pie filling.
4. Next, slice the cold butter into thin squares and lay them on top of the cake mix. You should be able to cover the entire top with thinly sliced squares of butter.
5. Cover and cook on LOW for 3-4 hours or until top is golden brown in color.
6. serve warm with vanilla ice cream.

http://www.chef-in-training.com/2013/10/slow-cooker-peach-cobbler/

Slow Cooker Chicke Caesar Sandwiches

SLOW COOKER CHICKEN CAESAR SANDWICHES

 

PRINT

an easy, fast and delicious meal that you will want to make again and again!

Author: Nikki

INGREDIENTS

• 2 pounds boneless skinless chicken thighs or breasts (I used Chicken Breasts)
• ½ to 1 cup of your favorite Caesar dressing (I used Brianna's Asiago Caesar)
• ½ cup shredded Parmesan cheese
• ¼ cup fresh chopped parsley or 2 teaspoons of dried parsley
• ½ teaspoon ground pepper
• 2 cups shredded romaine lettuce
• 12 slider buns or 4-6 regular sized hamburger buns

INSTRUCTIONS

1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.
2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.
3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
4. Spoon ¼ cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

http://www.chef-in-training.com/2012/03/slow-cooker-chicken-caesar-sandwiches/