When I make my grocery list, one of the most important things on the list is always buttermilk! I use it nearly everyday! Here's a list of a few things I do with it...
1) I use buttermilk to make biscuits! See previous posts for my recipe for buttermilk
biscuits.
2) I use buttermilk to make cornbread. I am sharing this recipe today! :)
3) I soak my raw chicken in it before I fry. This is a super tip!! It makes for the most
wonderful fried chicken!
4) I dip cube steak, shrimp, and fish in it before applying the breading for frying.
5) I make buttermilk pancakes and waffles with it.
6) I substitute buttermilk for water in chocolate cake mixes!! I also use buttermilk instead
of water or regular milk in chocolate cakes made from scratch! This will make your cake
so moist!!
7) When making Chicken Pot Pie, I make the crust with buttermilk!
8) I have even made buttermilk pie!! You can message me for that recipe. It's super easy!
The list really goes on and on...
Since we are talking about Buttermilk, I decided to share my basic recipe for cornbread and then a special recipe for my Chicken and Dressing that I use my cornbread in. As easy as this is, it took me quite a while to really master making good cornbread, but I FINALLY did learn how! ;)
Recipe for Buttermilk Cornbread
Ingredients:
2 cups of Self-Rising White Buttermilk
CornMeal Mix (My favorite is
White Lily)
1 Large Egg (Beaten)
1/4 Cup of Oil
1 1/3 Cups of Buttermilk
I start by pouring just a thin coating of oil into my iron skillet and putting it in a very hot oven (450 degrees)
While the skillet is heating up, I start mixing all of my ingredients together in a bowl...
When I see that the skillet is hot, I carefully remove the hot skillet from the oven and pour the cornbread mixture into the skillet all at once. You will immediately notice and hear that the mixture is forming a fried "crust" around the edges of the skillet.
That sizzle is where the magic starts to happen...
Bake your cornbread in a 450 degree oven until golden brown on top. It usually takes about 20 minutes. Use a knife ran through the center of your cornbread to assure it's done all the way through. Remove from the oven and you've got a wonderful pan of Buttermilk Cornbread!!
Like I said... this was something that as a young bride, I didn't know how to make. But as I practiced and learned, I finally figured out how to make it! Trust me this recipe is pretty much "fool proof " and very yummy!!
Now... once I have my pan of cornbread, I am ready to show you one of the ways I use it to make another favorite recipe.
My Recipe For Chicken and Dressing
Ingredients:
1 Large skillet of Cooked Cornbread (Crumbled)
Cooked and Deboned Chicken (about 2 cups)
Chopped Onion
1 to 1 &1/2 sticks of butter (melted)
Chicken Broth
1 Beaten Egg
Salt, Pepper and Ground Sage to taste
1 Boiled Egg
I start by crumbling up my cornbread in a large bowl...
Then, I sauté the butter and chopped onion...
I add the butter/onion mixture to my crumbled bread.
Then I add the salt, pepper and sage to taste into the bread bowl...
When you get the cornbread mixture to taste the way you want it to with your butter, onion and spices, mix in the chopped boiled egg, your beaten egg, the cooked chicken and some broth until you have a very wet consistency, but not too thin. If your dressing mixture is too wet, you can add slices of bread that have been cubed or torn into pieces. If it's too dry, you can add more broth.
**This dressing is very moist, so you do want a wet consistency.
Pour into a 9 x 13 buttered dish or skillet and bake at 350 degrees until it seems a bit firm and is slightly turning golden brown. Don't overbake!!
It should look like this going into the oven...
and this when it comes out...
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This is a family favorite and one that I get asked the recipe for often! This dressing can stand alone as a main dish or be served as a side dish. This is the dressing we have at my family Thanksgiving dinner but also a dish I make from time to time on a weekday. Hope you enjoy!! <3
As I wrap up this Buttermilk Post, I discovered a new thing to do with Buttermilk!
You can freeze buttermilk to use later!
Here's How...
Pour buttermilk into an ice tray and place in the freezer.
When frozen, store your buttermilk cubes in bags in the freezer! :) Take out what you need and thaw to use as you would fresh buttermilk!
That's a great tip!!
This Weeks Favorite...
These are very handy and only $1.00 for 25 sheets at the Dollar General!
<3 Ephesians 4:32
"And be ye kind one to another, tenderhearted, forgiving one another, even as God for Christ's sake hath forgiven you."
