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Baked Buffalo Chicken Strips
Appetizer American

Baked Buffalo Chicken Strips

4.2

Prep
30 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Whisk together the buttermilk and 1/2 cup hot pepper sauce in a bowl, and pour into a resealable plastic bag. Add the chicken breast strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
  2. 2 Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet; set aside. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
  3. 3 Place the panko bread crumbs and egg substitute in separate dishes. Gently press the chicken into the bread crumbs to coat and shake off the excess. Dip into the beaten egg, then press into bread crumbs again. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange the breaded chicken on the prepared baking sheet. Spray chicken strips lightly with cooking spray.
  4. 4 Bake in the preheated oven for 10 minutes, then gently flip the chicken strips and spray with cooking spray again. Continue baking the chicken until golden brown and no longer pink in the center, about 10 minutes more. Add a dash more of the hot pepper sauce, a return to oven. Bake until the sauce dries, about 5 minutes.

By Kattygirl

Vidalia Onion Straws (Onion Strings)
Appetizer American

Vidalia Onion Straws (Onion Strings)

4.9

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Pour buttermilk into a bowl. Place onion slices into buttermilk, cover the bowl with plastic wrap, and refrigerate for 1 hour.
  2. 2 Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
  3. 3 Whisk flour, cornmeal, salt, black pepper, cayenne pepper, and paprika together in a bowl. Working in batches, remove onions from buttermilk, letting any excess liquid drip off, place onions in flour mixture and toss to coat. Shake any excess flour mixture off onions.
  4. 4 Cook onion rings in the preheated oil until golden brown, 3 to 4 minutes. Transfer rings with a slotted spoon to a paper towel-lined plate to drain.

By lcasad

Fried Pickles
Appetizer American

Fried Pickles

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Line a plate with parchment paper or wax paper; set aside. Combine buttermilk, salt, and black pepper in a shallow dish. Add pickles; set aside.
  2. 2 Place cornmeal, flour, seafood seasoning, and ¼ teaspoon Cajun seasoning in a large, resealable plastic bag; shake to combine. Add pickles, a few at a time, and shake gently to evenly coat with cornmeal mixture. Remove pickles; place on the prepared plate.
  3. 3 Heat oil in a deep fryer or heavy deep skillet to 365 degrees F (180 degrees C).
  4. 4 Lower pickles carefully into the hot oil in batches. Fry until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels. Repeat with remaining pickles.
  5. 5 Combine buttermilk ranch dressing and remaining ½ teaspoon Cajun seasoning in a small bowl. Serve as a dipping sauce for warm fried pickles.

By Mama Smith

Air Fryer Spicy Onion Rings
Appetizer American

Air Fryer Spicy Onion Rings

4.0

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Whisk together buttermilk, egg, flour, chile and lime seasoning, and adobo seasoning for the batter in a shallow bowl. Cover and refrigerate for 30 minutes.
  2. 2 Combine panko, adobo seasoning, and chile and lime seasoning in a shallow dish; mix well. Remove batter from the fridge. Dip onion rings first into the batter, then into bread crumb mixture, turning to coat, and gently shake off excess crumbs. Lightly spritz the onion rings with cooking spray on both sides.
  3. 3 Preheat the air fryer to 340 degrees F (170 degrees C). Line the air fryer basket with a parchment liner or lightly spray with oil.
  4. 4 Place the breaded onion rings into the fryer basket in an even layer, leaving about 1/2-inch space between the slices.
  5. 5 Cook until crisp and lightly browned, flipping halfway through, 10 to 12 minutes. You may have to cook in batches, and cooking time may vary depending on the size and brand of your air fryer.
  6. 6 Remove from the air fryer, transfer to a baking sheet, sprinkle with kosher salt, and place in a 250 degrees F (120 degrees C) oven to keep warm.

By lutzflcat

Buttermilk Hush Puppies
Appetizer American

Buttermilk Hush Puppies

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat 1 quart vegetable oil in a deep fryer or large saucepan to 365 degrees F (185 degrees C).
  2. 2 Preheat the oven to 200 degrees F (95 degrees C).
  3. 3 Whisk buttermilk, eggs, and 1/4 cup vegetable oil together in a bowl.
  4. 4 Whisk cornmeal, flour, sugar, baking soda, and salt together in a separate bowl; fold in buttermilk mixture, green onions, and minced onion until just combined.
  5. 5 Carefully drop batter by tablespoon-sized balls into the hot oil in batches of 6 to 8 balls. Fry until golden brown, flipping to cook evenly, 6 to 10 minutes. Transfer hush puppies with a slotted spoon onto brown paper bags to drain. Repeat with any remaining batter.
  6. 6 Transfer hush puppies to a baking sheet; keep warm in the preheated oven until ready to serve.

By Mama Smith

Super Crunch Oven Cooked Honey Dipped Wings
Appetizer American

Super Crunch Oven Cooked Honey Dipped Wings

4.4

Prep
20 min
Cook
40 min
Total
780 min

Instructions

  1. 1 Whisk buttermilk, hot pepper sauce, 1 teaspoon salt, 1 teaspoon black pepper, onion powder, and garlic powder together in a bowl; pour into a resealable plastic bag. Add chicken wings, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Coat 2 baking sheets with cooking spray.
  3. 3 Combine crushed cornflakes, flour, and cornmeal in a bowl; season with salt and black pepper. Remove chicken wings from marinade and shake off excess. Discard remaining marinade.
  4. 4 Press wings into cornflake mixture to coat. Place onto the prepared baking sheets. Coat tops of wings with cooking spray.
  5. 5 Bake in the preheated oven until chicken is no longer pink and meat easily pulls from the bone, 30 to 40 minutes.
  6. 6 While wings are cooking, combine honey and pepper flakes in a small saucepan over medium heat until honey thins; keep warm until wings are ready.
  7. 7 Place wings in a large mixing bowl; drizzle with honey sauce. Toss until evenly coated.

By Boomdog02

Corn and Zucchini Pancakes
Appetizer American

Corn and Zucchini Pancakes

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
  3. 3 Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.
  4. 4 Transfer cooked pancakes to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes; serve warm.

By Anne Talbot-Kleeman

Mini Bacon-Jalapeno-Onion Corn Muffins
Appetizer American

Mini Bacon-Jalapeno-Onion Corn Muffins

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
  2. 2 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
  3. 3 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
  4. 4 Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
  5. 5 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.

By lutzflcat

Deep Fried Dill Pickles
Appetizer American

Deep Fried Dill Pickles

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.
  3. 3 In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
  4. 4 Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C). Dip drained pickles into milk mixture and then dredge them in the flour mixture.
  5. 5 Deep fry until golden brown.
  6. 6 Drain on paper towels. Salt and pepper to taste

By MARBALET

Best Hot Crab Dip
Appetizer American

Best Hot Crab Dip

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x8-inch square baking pan.
  2. 2 In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper, and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning.
  3. 3 Bake in preheated oven until top is crusty, about 15 to 20 minutes.
  4. 4 Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.

By JOELLEFLYNN

Country Fried Ribs with Zesty Buttermilk Ranch Dressing
Appetizer American

Country Fried Ribs with Zesty Buttermilk Ranch Dressing

4.6

Prep
Cook
180 min
Total
240 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Place a wire rack over a shallow baking pan and pour 1 cup water into the pan.
  2. 2 Season ribs with salt and pepper. Place ribs onto the prepared rack, meaty side up.
  3. 3 Roast in the preheated oven until you can gently tear the meat between the bones or an instant-read thermometer inserted into the meat reads 180 degrees F (83 degrees C), 2 1/2 to 3 hours. Remove from the oven and set aside to cool completely.
  4. 4 When ribs are cooled, cut into individual ribs.
  5. 5 Place flour in a shallow bowl. Place beaten eggs in a small bowl. Pulse crackers in a food processor until finely crushed; you should get about 2 cups crumbs. Mix together crumbs, 1 tablespoon coarse black pepper, granulated garlic, and 1 teaspoon kosher salt in a second shallow bowl.
  6. 6 Dredge ribs in flour, dip in eggs, then press in crumb mixture to coat. Set aside.
  7. 7 Heat oil in a deep 9-inch skillet to 350 degrees F (175 degrees C). Place ribs meat-side down into hot oil; ribs should be about 3/4 covered with oil. Working in batches, fry ribs in hot oil until crispy and golden brown, 1 1/2 to 2 minutes. Drain ribs on a paper towel-lined plate.
  8. 8 While ribs are still hot, sprinkle with Cajun seasoning.
  9. 9 Make dressing: Whisk together mayonnaise, buttermilk, chives, cheese, Cajun seasoning, vinegar, and garlic in a bowl until well combined.
  10. 10 Serve ribs with dressing.

By RITZ Crackers

"Let Game Day Begin" Snack Board
Appetizer American

"Let Game Day Begin" Snack Board

Prep
45 min
Cook
60 min
Total
1555 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
  2. 2 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
  3. 3 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
  4. 4 Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
  5. 5 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
  6. 6 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
  7. 7 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
  8. 8 Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
  9. 9 Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
  10. 10 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
  11. 11 Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.

By lutzflcat

Deep-Fried Onion Rings
Appetizer

Deep-Fried Onion Rings

4.5

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.
  2. 2 Whisk flour, buttermilk, egg, baking soda, and salt together in a bowl until smooth.
  3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. 4 Dip onion rings in batter, working in batches; fry battered onion rings in the hot oil until browned, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

By Elle

Buttermilk-Battered Calamari
Appetizer Italian

Buttermilk-Battered Calamari

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
  2. 2 Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
  3. 3 Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.

By Senushi

Salmon Dill Biscuits
Appetizer

Salmon Dill Biscuits

3.7

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F. Line a muffin pan with twelve Reynolds® Foil Baking Cups; set aside. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.
  2. 2 Whisk together buttermilk, eggs, butter, and dill in a 2-cup measure. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Chop 2 ounces of the smoked salmon. Gently fold in salmon.
  3. 3 Spoon batter into prepared muffin cups, filling each three-fourths full.
  4. 4 Bake for 15 minutes or until golden. Cool in cups on a wire rack for 5 minutes.
  5. 5 Split the muffins and spread split sides with cream cheese. Sandwich some of the remaining 2 ounces smoked salmon in between muffin halves. Garnish with additional fresh dill.

By Reynolds KitchensR

Fried Green Tomatoes with Shrimp Remoulade
Appetizer

Fried Green Tomatoes with Shrimp Remoulade

4.2

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
  2. 2 In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
  3. 3 Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
  4. 4 To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.

By Liz Horn Pršic

White Lily Light and Fluffy Biscuits
Side Dish American

White Lily Light and Fluffy Biscuits

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 475 degrees F (245 degrees C).
  2. 2 Place flour into a large bowl. Cut in shortening with a pastry blender or two knives until crumbs are pea-sized. Stir in buttermilk with a fork just until moistened.
  3. 3 Turn dough out onto a lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle with a thickness of 3/4 to 1 inch. Dip a 2-inch biscuit cutter in flour and cut out as many biscuits as you can. Gather dough scraps and roll together into a ball; pat out to the same thickness as before and cut out addtional biscuits.
  4. 4 Transfer biscuits to a baking sheet, spacing them about 1 inch apart. (For softer biscuits, arrange so the edges almost touch.)
  5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and brush butter over top.

By White Lily

Best Buttermilk Biscuits
Dinner American

Best Buttermilk Biscuits

4.5

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Sift flour and baking soda together in a large bowl. Cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs, making a well in the center. Pour buttermilk into well; stir until a soft ball forms. Turn dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out into a 1/2-inch thick rectangle.
  3. 3 Cut out 12 biscuits with a biscuit cutter; transfer to a baking sheet.
  4. 4 Bake in the preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Cool biscuits completely on a wire rack, about 30 minutes.

By Carol Reese Hardbarger

Teena's Overnight Southern Buttermilk Biscuits
Dinner American

Teena's Overnight Southern Buttermilk Biscuits

4.6

Prep
20 min
Cook
15 min
Total
515 min

Instructions

  1. 1 Sift together flour and sugar in a large bowl. Cut in shortening until mixture resembles a fine crumb or cornmeal texture. Stir in buttermilk with a fork until a soft dough forms.
  2. 2 Turn dough out onto a floured surface, pulling off any pieces sticking inside the bowl. Gather dough into a ball and knead about 20 times, until smooth and elastic. Wrap in plastic wrap and refrigerate for 8 hours to overnight.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C).
  4. 4 Working on a floured surface, roll or pat dough out to 1-inch thickness. Cut into rounds with a 2-inch biscuit cutter or the floured rim of a glass, by pressing straight down and up. Twisting the cutter will prevent biscuits from rising as high. Place biscuits about 1 inch apart on an ungreased baking sheet and allow to rest a few minutes.
  5. 5 Bake in the preheated oven until lightly brown, 12 to 15 minutes. Cool on a wire rack. Serve warm.

By LAGIRL

Easy Red Velvet Cake
Dessert American

Easy Red Velvet Cake

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Prepare cake according to package directions, substituting half of the water called for with buttermilk (approximately 1/2 cup). Stir in pudding mix and food coloring.
  3. 3 Pour into cake pan(s) and bake according to package directions.

By Andrea

Olive-Brined Air Fryer Turkey Breast
Dinner American

Olive-Brined Air Fryer Turkey Breast

4.8

Prep
5 min
Cook
20 min
Total
535 min

Instructions

  1. 1 Whisk together olive brine and buttermilk. Put the turkey breast into a resealable plastic bag and pour brine-buttermilk mixture into the bag. Add rosemary and thyme sprigs. Seal bag and refrigerate for 8 hours.
  2. 2 Take the bag out of the fridge and allow to rest until the breast reaches room temperature.
  3. 3 Preheat an air fryer to 350 degrees F (175 degrees C).
  4. 4 Cook the breast in the air fryer for 15 minutes. Flip over the breast and cook for 5 minutes until turkey breast is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). If internal temperature is lower, keep cooking at 5 minute intervals until the correct temperature is reached.

By Buckwheat Queen

Grandma's Buttermilk Syrup
Breakfast American

Grandma's Buttermilk Syrup

4.9

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat sugar, buttermilk, and butter in a saucepan over medium heat until the mixture starts to boil, about 5 minutes.
  3. 3 Remove the saucepan from heat and stir baking soda and vanilla into the buttermilk mixture.

By Katie Madrian

Corn Meal Supper Biscuits
Dinner American

Corn Meal Supper Biscuits

4.0

Prep
20 min
Cook
11 min
Total
35 min

Instructions

  1. 1 Heat oven to 450 degrees F. Lightly spray a cookie sheet with no-stick cooking spray. Combine flour, corn meal mix and sugar in medium bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
  2. 2 Add buttermilk; stir with fork until a soft dough forms and mixture pulls away from sides of bowl.
  3. 3 Knead dough on lightly floured surface with floured hands just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter; place biscuits on prepared cookie sheet
  4. 4 Bake 10 to 12 minutes or until golden brown. Serve warm.

By MarthaWhiteR

Lefse II
Snack American

Lefse II

3.9

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 In a large bowl, mix by hand sour milk or buttermilk, corn syrup, sugar, soda, cardamom, and flour until mixture becomes a soft pliable dough.
  2. 2 Divide the dough into 12 or so pieces. Roll out each piece until about 1/8 inch thick.
  3. 3 Bake on a lightly floured griddle over very low heat for 12 to 15 minutes per side. Serve warm with your favorite cheese or jam.

By Brent Daley

Cathead Biscuits
Breakfast American

Cathead Biscuits

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.
  2. 2 Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.
  3. 3 Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.
  4. 4 Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.
  5. 5 Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.

By Hollinhead77

Southern Corn Pone Bread
Dinner American

Southern Corn Pone Bread

3.9

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Preheat a 9-inch cast iron skillet on the center rack.
  2. 2 Carefully remove the preheated skillet from the oven and pour in oil; gently swirl to coat the bottom and sides. Return the skillet to the oven for 10 minutes.
  3. 3 Meanwhile, mix together cornmeal and salt in a medium bowl. Beat in buttermilk and eggs to form a thin batter.
  4. 4 Carefully pull out the center rack and pour batter into hot oil in the skillet.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
  6. 6 Shake the skillet to release corn pone. Serve warm in the skillet or turn out onto a serving plate.

By Aggie