Basic Buttermilk Corn Bread Recipe Reviews - Allrecipes.com (Pg. 5)
Reviewed: Mar. 13, 2011
I didn't care for this recipe. Maybe I did something wrong that the other reviewers did right, but it tasted so bad. Bland, gritty, flat...my husband, kids nor I could even eat it!
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Reviewed: Mar. 13, 2011
I liked this but its bland. I'm not used to cornbread with out the sweet but I did enjoy it. I have been experimenting with pinole, and cant find anything good. I know this is not pinole but it tastes the same to me but easier to swallow. This would go great with chili or to compliment some dish. I love that there is no flour in this recipe. If you like it sweet then it seems easy enough to just add some sweetener to this recipe.
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Reviewed: Mar. 11, 2011
Wow Stacy this was fabuous and we love this with chili. Thanks for your creativity and sharing!
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Home Town: Camino, California, USA

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Reviewed: Mar. 7, 2011
This should be named "Southern Cornbread" I've made cornbread this way for 60 yrs. The only thing that would make it better, if White Lily still made Three Rivers cornmeal. They stopped about two years ago. It is still excellent. I use a 10" skillet. This is also very good crumbled into a glass of cold milk.
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Reviewed: Mar. 7, 2011
You could use either an 8" or 10" skillet for this recipe. A variation I like is to make this become "cracklin' cornbread," something my grandmother made. In the south, you can buy cracklins in the refrigerated meats section of the store. If that's not available to you, buy a bag of snacking pork rinds and crumble into small bits yielding about 1/4-1/2 cup and mix it in the batter. If you're a "purist," you can use 1/4 cup Crisco or other "solid" shortening in place of the oil; just cut it into the dry cornmeal until you have small crumble results and then add other ingredients. This is my favorite kind of cornbread! Goes great with pinto beans, black-eyed peas, turnip or mustard or collard greens, or chili.
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Reviewed: Mar. 6, 2011
This makes a great corn BREAD. If Marie Calendar's is waaaay to sweet this is the one for you. Even if you don't top with honey, jam, preserves, jelly or syrup it's quite good. This is the only one I've come across that doesn't doesn't have sugar and flour.
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Cooking Level: Expert

Home Town: Fresno, California, USA

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