From the category archives:

Buttermilk

Southern Buttermilk Cornbread Recipe from Martha White

by Joi on October 26, 2009

Martha White Corn Meal Mix Last night I made a big stew for supper and knew exactly what I wanted to go with it: Buttermilk Cornbread.

I was about to use my normal recipe when I noticed a recipe on the back of my Martha White Self-Rising White Corn Meal Mix. The word Southern caught my eye and the ingredient buttermilk sealed the deal.

I doubled the recipe because I wanted to fry some for supper and bake some for the next day. It was terribly, terribly delicious fried and I just warmed up a little square from the baked and it was Heavenly as well. Once you’ve had cornbread made with buttermilk, I promise you, you’ll never want cornbread any other way. There’s something distinctively wonderful about the flavor of buttermilk in each bite.

Southern Buttermilk Cornbread Recipe from Martha White

Ingredients:

Crisco Original No-Stick Cooking Spray
2 cups Martha White Self-Rising White Corn Meal Mix
1 1/3 cups buttermilk or 1-1/3 cups milk
1/4 cup Crisco Pure Vegetable Oil or 1/4 cup Crisco All-Vegetable Shortening, melted
1 large egg

Directions:
1. HEAT oven to 450ºF. Spray 8-inch ovenproof skillet or 8-inch square pan with no-stick cooking spray; place in oven to heat.

2. BEAT egg in medium bowl. Add all remaining ingredients; mix well. Pour batter into hot prepared skillet.

3. BAKE 20 to 25 minutes or until golden brown.

Serving size: 8 servings

The recipe above makes 1 round or square pan, 12 muffins or 16 cornsticks.

Here’s something you have to try – I promise, it’s amazing! Put some cornbread in a bowl and pour a little buttermilk over the top. Grab a spoon or fork and enjoy. It’s not just good, it’s dang good.

Speaking of dang good – for dessert I made Paula Deen’s Pumpkin Bars from her perfect cookbook Paula Deen & Friends. You can read my review of the Paula Deen & Friends cookbook by clicking the link.

Word of caution: When you make the pumpkin bars, expect them to go faster than a rabbit with a hungry coyote on its tail.

A Jam Cake With Caramel Icing That’ll Never Let You Down

by Joi on December 17, 2008

Jam Cake

1 cup (2 sticks) butter, at room temperature
1-1/2 cups sugar
3 eggs
2 cups all-purpose flour
1/2 tsp salt
2 teaspoons ground cinnamon
1 tsp grated nutmeg
1 tsp baking soda
1 cup buttermilk
1 cup blackberry jam
1 cup chopped pecans
2/3 cup raisins

Preheat the oven to 350 degrees. Butter and flour two 9 inch cake pans.

In a mixing bowl, cream the butter. Add the sugar, then cream again. Add the eggs – 1 at a time, beating well after each addition.

Sift together the flour, salt, and spices. Stir into the creamed mixture.

Dissolve the soda in the buttermilk. Add half of the buttermilk and mix well. Add the remaining buttermilk and mix again. Fold in the jam, nuts, and raisins. Mix well.

Divide between the cake pans. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the layers cool for 5 to 10 minutes. Run a knife around the edges of the pans to loosen and invert the layers onto a rack to cool completely before icing (Caramel Icing Recipe below).

Jam Cake Caramel Icing

2-1/4 cups packed light brown sugar
1 cup heavy cream
2 tablespoons light corn syrup
1/3 cup butter
1/2 tsp vanilla extract

In a heavy saucepan, combine the sugar, cream, and corn syrup. Cook to the soft ball stage (234 – 238 degrees), or until the mixture forms a soft ball when dropped into a glass of ice water. Remove from the heat and add the butter and vanilla. Beat until creamy.

This never-fail recipe is from a wonderful 1988 cookbook called Charles Patteson’s Kentucky Cooking.”
If you use the link I just tossed your way, you can actually buy this cookbook for, like, $7! That’s an absolutely ridiculous steal – trust me. This book is incredible. Below are just a few of the amazing, Southern recipes in this 217 page collection.

Bluegrass Waffles
Cornmeal Biscuits
Fried Green Tomatoes (trust me, trust me, trust me)
Yeast Buttermilk Biscuits
Blackberry Jam
Pecan Tarts
Butterscotch Pie
Cucumber Pickles
Giblet Gravy
Green Pepper Jelly (On cornbread…amazing!)
Corn Pudding
Applesauce Muffins
Lentil Soup
Creamed Onions
Asparagus with Raspberry Hollandaise
Corn Fritters
Brown Hotel Chicken Chow Mein
Creamy Pralines
and many more!

Today and Last Night on the Food Network!

by Joi on July 14, 2008

Clever am I. Clever I am. Okay, well maybe just this once.

For the first time I can recall I actually “called” the final four on a realtiy show – right from the start. On the Food Network’s delectable show, The Next Food Network Star, I picked what I thought would be the final four on the first episode. As the season went along, I grew even more sure of my picks. The thing was, until last night, I couldn’t figure out who the top three would be after that.

Lovely Lisa and Adam been my favorites since day 1. They have a cool kind of chemistry. I could see them going head to head in some sort of a Food TV series. I wouldn’t miss an episode. Love them.

I like that Adam’s kind of in his own little world. As someone who, long ago, bought similar real estate, I know where he’s coming from. When the judges commented that he didn’t even look at the reporter during the Throwdown challenge, I thought it was all over but the crying. I told my cat, “He’s cooking!” But as she pointed out, to be a Food Network Star, you have to cook and socialize.

She’s always right.

I also sweated when Paula called out Lisa’s Mac and Cheese. If there’s something we southerners know, it’s Mac and Cheese – so if Paula didn’t like it, my girl Lisa must’ve made some crummy stuff. Sigh. Lisa rebounded nicely, though, and I’m sure the next time she meets Macaroni and Cheese in the kitchen, she’ll whip it into shape.

She’s just so fresh, unique, and fun to watch She also has a wealth of knowledge about food and cooking. I honestly could never get tired of watching her. The only thing is, right down to the Dora the Explorer haircut and mischievous eyebrows, she reminds me of a little girl I used to babysit years ago. Unlike Lisa, though, I quickly got tired of watching her! M-E-A-N. Adorable, beautiful little girl – looked like an angel. But… M-E-A-N. One time her grandmother (who I loved) brought her over and she had her in the cutest little yellow raincoat. She had on little orange duck boots and was carrying a little brown teddy bear. I thought, “She’s one of the cutest things I’ve ever seen. Awwww.” Then when the grandmother left, down went the bear, off came the raincoat and out came the mean. The awwww gave way to auggghhh. M-E-A-N.

I think Bobby Flay is perfect for this type of show. He’s better with the contestants and in front of the camera than most reality show hosts on network television. Also, how great is Susie Fogelson?! She should spend a lot more time in front of cameras than behind them or off to the side. She’s brilliant and has a fantastic personality and camera presence. The same can be said for Bob Tuschman. The three of them are what make this series so addictive.

Anyway, this has been an especially great season. It helps when you have a couple of favorites. Like Season 2 with Guy – My pick went all the way and look at him now. Mr. Big Shot on Food TV with two shows. He’s proven to be as big a spark as we all knew he would be. When you combine a great personality with a big ol’ dose of individuality and good old fashioned know how, you usually come up a winner.

Speaking of winners, there are other chefs I never tire of watching. A few of them are serving up great shows, themselves, today. Check your local listings for the times, of course… just don’t miss the episodes below.

Emeril Live (remember, he’s doing his thing, via reruns, in the afternoon now): On an episode titled Southern Comfort, Emeril will be making – Pan-Fried Catfish Fingers with Lemony Tartar Sauce and Hushpuppies, Sweet Potato Pie, Country Fried Steak with White Gravy, and Sylvia’s Red Velvet Cake. I’m dying a little, here.

Tyler’s Ultimate – On “Ultimate Meatloaf,” Tyler’s making Meatloaf with Tomato Relish, Velvety Mashed Potatoes, and Green Beans with Caramelized Onions and Almonds. How extra incredible does Meatloaf with Tomato Relish sound?

Good Eats – Alton has two shows that can’t be missed tonight. Overachiever, much? The first one is all about meatballs and features Swedish Meatballs. The second one is all about dips (Guacamole, Hot Spinach and Artichoke Dip, and an Onion Dip from Scratch). I only listed three of the dips he’ll make because the fourth one’s, brace yourself, Chicken Liver Mousse. I didn’t want to list it amongst the other three because, frankly, they didn’t do anything to deserve that.

Never. That’s when I’ll eat something with liver in the title. The fourth of Never. That’s when I’ll make something that would involve me looking at, smelling, or getting anywhere near liver.

We’ve got to end this on a good note, and since liver doesn’t know any good notes, I’d better tell you about one of the other “Can’t Miss” episodes today/tonight. I saved this one for last because of the whole “Joi’s obsessed with Buttermilk” thing. On today’s Barefoot Contessa (the episode’s titled “Lunch for the Boys”) , she’ll make Buttermilk Mashed Potatoes. As if that wouldn’t justify a stand alone episode, she’s also making a Brownie Tart, Brussels Sprouts Lardons, and Individual Meatloaves. Make no mistake about it, though the star of the show’s the Buttermilk Mashed Potatoes.

Today on the Food Network

by Joi on September 11, 2007

First of all, I have to jump, shout and point a finger toward this afternoon’s The Essence of Emeril. Not just because Emeril’s da man, but also because he’s centering the episode around…..cue the special music….BUTTERMILK!

The amazing recipes he’ll be whipping up:

Emeril Recipe for Buttermilk Battered Fennel Fries with a Creamy Buttermilk Dipping Sauce

Buttermilk Battered Fennel Fries with a Creamy Buttermilk Dipping Sauce

Check out the ingredients in the Creamy Buttermilk Dipping Sauce -

1/2 cucumber, peeled, seeds removed and coarsely grated
3/4 teaspoon salt, plus 1/4 teaspoon
3/4 cup buttermilk
1/4 cup mayonnaise
1/2 teaspoon minced garlic
2 teaspoons chopped fresh dill
1/4 teaspoon cayenne pepper

I know, I know…I’m all captivated, agog, anxious, jubilant, avid, eager, joyous, excited, flabbergasted, open-mouthed, and thunderstruck, too. He had me at Buttermilk.

The second recipe launches the whole experience all over again.

Emeril Recipe for White Chocolate Buttermilk Cake with Macerated Berries and Buttermilk Ice Milk

White Chocolate Buttermilk Cake with Macerated Berries and Buttermilk Ice Milk

“White Chocolate Buttermilk Cake ” – that phrase, alone, puts a mile-wide smile on my face.

By the by, a few (okay, 7!) lovely readers have e-mailed me within the past week asking if I could list more shows in my What’s on the Food Network Today scrollers. One scroller is to the right and one is on the Main Website. I said, “NO!” —Just kidding, of course I said it’d be my pleasure, because it is. I honestly have no idea why I started listing the line-up where I did (with Paula Deen’s second show of the dsy), but now I’ve begun listing them with Tyler’s morning show. That’s actually when I turn the Food Network on, myself. Tyler gets the ball rolling and, usually, Alton wraps it up (sometimes Rachael has the honors) at night.

Thanks SO MUCH for all of the e-mails, by the way. I love hearing from you! If you ever have a recipe or recipes you’d like to share with everyone else, e-mail it to me and I’ll add it asap – along with your name, of course. If you have pictures and a story that goes along with it, send them, too!

-Joi

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Kentucky Biscuits

by Joi on August 28, 2006

Beautiful Kentucky

2 cups all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp baking soda
1/2 tbsp sugar
dash of salt
1 stick margarine
3/4 cup buttermilk

Mix first 6 ingredients until coarse and crumbly. Add buttermilk and knead a few times. Roll on floured surface and cut with 3 inch cutter.

Bake for 15 minutes at 400 degrees on ungreased pan.

We Kentuckians love our biscuits – especially when they’re made with buttermilk – there’s really nothing quite like them!

Joi

Country Buttermilk Biscuits

by Joi on April 6, 2006

2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
3 tsp baking powder
2 TBSP shortening
1 cup buttermilk
1/4 cup melted butter or margarine

Combine the first 4 ingredients in bowl. Cut in shortening until nice and crumbly. Add buttermilk; blend well.

Turn onto floured surface and knead gently several times. Pat out to 1/4-inch thickness. Spread with half the butter; fold over to form 2 layers. Brush top with remaining butter. Cut with biscuit cutter. Place 1/2 inch apart in greased 9-inch baking pan. Bake at 400 degrees for 12 to 15 minutes.

As you know, I’m all about buttermilk (Guess my website, Buttermilk Press, clues the world in on that one) – it makes absolutely everything better simply by being on the scene. Biscuits are one of the most obvious examples and are a total fascination with me. I love to try out new Buttermilk Biscuit recipes and try new tricks with old ones.

I made the recipe above for supper tonight and they turned out deliciously – very light and flavorful. 10 on a scale of 1-10!

Joi

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Biscuit Necessities and Luxuries

by Joi on February 26, 2006

There’s an art to making beautiful and delicious biscuits. We all know what they should look like, smell like, and definitely taste like – but getting there from here is the toughie.

The tricky thing about biscuits, and all breads for that matter, is the fact that they’re unforgiving. You make one slight “mistake” and they’ll turn on you and your attempts. Knead a minute too long, they’ll get all indignant – but come up short with its “kneads” and they’ll pout, refusing to do anything even resembling rising.

That’s why it’s important to always follow your recipe to the letter. Don’t try to double the recipe – unless it gives specific instructions, and don’t get cute, don’t ever get cute – the dough will turn on you!

Also, like most things in the kitchen, practice is the key. If you’re trying to improve your biscuits, or your bread skills in general, make a point of making them several times a week. Also bear in mind, Buttermilk really does make a HUGE difference in biscuits. A biscuit with buttermilk in the recipe even smells better than the rest.

Finally, buy the best ingredients available and, by all means – have the right tools. Below are a few things that serious bakers should have nearby:

Original Bakewell Cream from The Baker’s Catalogue. New Englander’s swear by Bakewell Cream when making biscuits.

The square biscuit cutters can be found here at >>>> The Baker’s Catalogue.

And the round biscuit cutters can be found here at >>>> The Baker’s Catalogue.

Remember, practice makes perfect…and Buttermilk makes perfect perfect-er.
Joi

Buttermilk Substitutions

by Joi on February 3, 2006

Earlier I received an email from a sweet gal who said that she loved all the buttermilk recipes, but that where she lived, the Philippines, buttermilk wasn’t readily available. She wanted to know what substitutions were available.

I thought I’d post about it here, in case there are others wondering the same thing.

One substitute is to combine 1 cup of milk plus 1 tbsp. of lemon juice. Let it stand 5 minutes, then beat well. White vinegar could also be used, in place of the lemon juice…to sort of substitute the substitute!

Also, in the states at least, dried buttermilk is available – you just mix with water. It’s a little easier to keep on hand than refrigerated buttermilk. Of course, with the way I love the stuff for cooking – I keep my refrigerator and pantry stocked up.

I looked online and found The Baker’s Catalogue – they have dried buttermilk for only $4.95. In the kitchen, this stuff’s golden, so at $4.95, it’s a steal!!

I recently made some wonderful buttermilk biscuits from an old cookbook I got my (cooking) mitts on called “More than Moonshine” – It’s a collection of recipes from the mountains of Kentucky. Every recipe I’ve tried has been awesome, from Chocolate Gravy to Boiled Coffee.

I’ll post the biscuits recipe, as well as the chocolate gravy and boiled coffee recipes here this weekend. I’ll also type in a few other surprises from the book.

Have a great weekend!
~Joi