Reviewed: Nov. 9, 2009

I really didn't think this was going to work. I usually add flour to my stone ground cornmeal recipes. I also thought the heat would be too high. My husband is a diabetic so I decided to go for it. I took a peek at it during cooking & it looked like it was a weird boiling mess. But, I'll admit I ate half the pan. Kept coming back for more. Really liked it. I even did the vinegar, skim milk trick since I didn't have any buttermilk. Can't wait to try it with buttermilk. I also only had butter flavored Shortening so I used that. It's a simple recipe that I really liked. I did take it out at about 25 minutes. It was started to get really brown around the edges.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Scotdog

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

needs sugar and I don't know about the baking soda, should be baking powder.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mike scans

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2009

This was very good - I was very happy to find a tasty cornbread recipe that wasn't sweet! ty!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Yaylie

Cooking Level: Intermediate

Living In: Boulder, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2009

This is the real southern cornbread recipe,delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

smittie

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2009

For a crunchier crust, sprinkle a bit of cornmeal into the hot skillet before adding the batter.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Earlene7

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2009

This is fantastic! Perfect. If you add sugar and honey to it you deserve to have it scorch. When did people decide that cornbread needed to be sweet and cake-like? This is a also gluten-free recipe and very much like the cornbread my Tennessee side of the family make. Thank you for sharing. Nelly.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NellyBear

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2009

30 minutes was too long. The part that wasn't burned tasted good though. I substituted plain yogurt for the buttermilk and added 1/4 cup of honey. Next time I'll just try 20 minutes. Otherwise not bad!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jessi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2009

This is almost certainly the recipe my grandma used. She said if it's got sugar, it's CAKE!! Of course she substituted bacon grease for the shortening...as will I...but a million thanks for the true southern cornbread!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

I'm The Steph

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2009

I would have given this another 1/2 star but this site doesn't allow it! This is a great recipe and does and is just what it says. If you want sweet and cakey, then go to another recipe. Enjoy with chili, bbq ribs, fried chicken and all kinds of great southern dishes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jim*s_Queenie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2009

FINALLY, a good southern buttermilk cornbread recipe without sugar! Thanks a million!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

granola girl

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 27, 2009

My skillet was too big for this recipe, so I lined a muffin pan instead. The batter was VERY liquidy, so I made 4 muffins according to recipe, then added 1/2 cup of flour, made 4 muffins with that, then added another 1/4 cup to the remaining batter and made 4 of those....overall the 4 with the most flour came out best, but these were not tasty. They also stuck to the paper liners. Not planning on making these again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2009

I made mine in a 12", rather than a 9" skillet. The bread was thinner, but still great! I also added 1/2 cup of frozen corn to the batter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

braillegirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2009

While the recipe isn't that bad, I find that the pic is misleading of the final product. This was alittle too dense and grainy for my liking, and it ended up very very flat. I'm not sure if it was user error, or what but I was not happy with the looks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Krystina

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Union Gap, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 31, 2009

this recipe turned out great! when i make chili for dinner i like to have cornbread go with it and the sweet stuff seems to make the chili taste funny. this recipe was perfect for it. the only thing i changed was to add about 1/2 cup of shredded cheddar to the batter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tess

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2009

Mine was very shallow in the pan and stuck like mad to the cast iron skillet. Taste was dead-on though. Next time I'll double it and grease the pan more generously beforehand. I also cut the salt in half. REALLY GOOD CORNBREAD.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bakerbecky

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2009

Fantastic! Made exactly the way the recipe described it, but I used a slightly larger cast iron pan (10 inch) because that is what I had. I had to watch it very carefully, and it cooked up in about 20 minutes. My boyfriend lived in the south for many years and declared it "perfect".

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Liz

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2009

I would definitely recommend cutting the salt in half! Other suggestions: add a half-cup or so of corn kernels (frozen is fine) and a couple tablespoons of honey to the batter. I've been meaning to try substituting milk for buttermilk, because it's not something I ordinarily buy. Also it seems like it's always about to expire when I do buy it, so i end up throwing out most of the carton.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

reidnez

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 30, 2009

Just a note on the directions: Baking at 450 for 30 to 40 minutes isn't right, especially since it's so thin. Mine was ready to catch fire at the 27 minute mark when I--thank goodness--checked it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Pooh's Mom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2009

Very nice, quick and simple recipe. I cut down the salt to 1/2 a tsp and cooked it for only 13mins before it was done. I also used ricotta cheese rather than shorting to cut down on the fat.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Meli

Cooking Level: Intermediate

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

thick, this was the real thing, I added sugar, and self rising flour to this recipes, and it was great!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SICKANDSEXY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Cornbread I

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!