Reviewed: May 7, 2012

We modified a little to suit our tastes by doubling the flour and adding a little honey. Also, preheated the pan bare, then melted in 2T butter just before adding the batter so it wouldn't burn. Since the smallest cast iron skillet I have is 10", it was done in 10 minutes. Next time, I might try cutting out the baking soda, since it just felt like there was a little too much leavening in it. Otherwise, we really enjoyed it.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Jan. 23, 2012

Great recipe! Followed suggestion added 1/4c sugar and abt 1tbs melted butter. Will make again.Thanks for the recipe.

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Reviewer:

Kace3!

Reviewed: Jan. 17, 2012

We love this recipe. Just the right sweetness and moist too.

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Reviewer:

MICKIE

Reviewed: Jan. 3, 2012

5 stars for me. This recipe is perfect just as it is. I lost my Great Grandmother's Recipe and was looking for something that seemed similar. This is it. Just as good. Just as simple. Just like it is supposed to be. I guess I should just memorize it as it is a simple recipe but I like digging through the recipe box each time so I can scan through all of the other old favorites.

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Reviewer:

rtpoer

Reviewed: Oct. 5, 2011

My hubby loves corn bread & I don't. But I made this for him & he said it was better than his mom's! So I will be making this corn bread more often!

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Reviewer:

aggiesgirl92

Cooking Level: Intermediate

Living In: Arlington, Texas, USA

Reviewed: Jun. 28, 2011

Great Recipe... I am gluten free and only one person so I needed a recipe for one, two works. I made this exactly as posted, with one exception. In place of the All-Purpose Flour I used Sweet White Rice Flour... no other changes. If you want to Microwave this I did it at 4 mins. and 13 sec. Thanks for the recipe

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Reviewer:

Norma Henry

Reviewed: Feb. 26, 2011

I added a tablespoon of honey to the recipe and followed everything exact. It was super easy to make and I just baked it in an 8x8 pan lined with parchment paper. When it was hot out of the oven, my first bite tasted like flour but once it cooled (perhaps it cooked for a few more minutes) it was tasty. I'd probably add a touch more honey/sugar next time but I really like how I didn't need any oil for the recipe. The parchment did the trick! Will definitely be making this again!

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Reviewer:

berrysweet

Reviewed: Dec. 31, 2010

Good recipe - quick and yummy. I substituted 1 cup of homemade kefir that had over-soured for the buttermilk. Serving with chili - classic! Even passes the "particular husband" test! Next time I will use a less coarse grind of cornmeal.

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Reviewer:

KathieEM22

Reviewed: Dec. 18, 2010

Good basic recipe, very flexible, and the buttermilk give it good flavor. If you like it sweet, add sugar; want it moist(er), another tablespoon melted butter. It was a bit salty as-is. Next time I'll use just a scant 1/2 teaspoon.

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Reviewer:

amhoskinson

Cooking Level: Expert

Reviewed: Nov. 12, 2010

NOW THIS IS CORNBREAD!!! This is just like the cornbread that my grandmother and mother used to make "using the seasoned black skillet". I did not use the baking soda and I used melted butter instead. Make it all the time. YEAH...NO SUGAR!!!

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