Reviewed: Jan. 5, 2009

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

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Reviewed: Jan. 4, 2009

I really like that this recipe has no sugar. I used stone-ground cornmeal and reduced the salt to 1/2 teaspoon, based on other reviews. I used clarified butter instead of shortening and baked it in a divided cast-iron pan, so I got 8 wedges. It was done in about 12 minutes. I discovered that if it bakes too long, the cornbread deflates. I will definitely make this again!

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Lynne

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Reviewed: Jan. 3, 2009

I made this tonight and it was the texture and corn taste that I was looking for. It was too salty though, for me. I baked it for the lower time and had some sticking and it was very brown (no burnt taste), but my oven temp may have been off by a little.

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Amy H.

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Reviewed: Jan. 3, 2009

Excellent! I used plain soy milk, rather than butter milk plus one TB raw honey! It was a little salty for my taste so I think next time I will use a little less. Since I cant eat dairy or wheat I will surely make this again!

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Julie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Jan. 3, 2009

Perfect cornbread - grainy stone ground cornmeal and the buttermilk is essential. Just needs butter. Yum. Thank you!

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Lesley

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 3, 2009

This is exactly like my recipe (mine uses double the ingredients but the same proportions) except I use bacon grease instead of shortening. Try it for a little added flavor.I had begun to think we were the only people who dont like sweet cornbread. I see I was quite wrong! As my husband says, I'll have desert AFTER dinner. Thank you for making this available!

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Beth

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Reviewed: Jan. 3, 2009

Coming from a Kentucky girl, this is REAL cornbread! No flour, no sugar! This is the cornbread my mama made and taught me to make, right down to putting the shortening in the skillet and preheating in the oven! It's great!

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vhelm1954

Cooking Level: Expert

Home Town: Taylorsville, Kentucky, USA

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Reviewed: Dec. 7, 2008

Yeah! Finally someone who knows not to put sugar in cornbread.. This is the southern way.. No Yankee sugar here :)

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Texg1rl

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Reviewed: Dec. 3, 2008

My husband and father both come from the south and HATE what we use as cornbread here in California. It is sweet and cakelike...and although I love it, I have had to listen to them lament about missing REAL cornbread. When I found this recipe, I hoped that it finally put an end to their complaining...and it did! It was all they had hoped for...I did make a few adjustments after reading some of the other reviews...changing the salt to 1/2 tsp. , added a 1/2 tsp. of baking powder, 3/4 C. flour, and 1 TBS. oil...and it was perfect for them both. (In fact, the only reason I gave it just 4 Stars is because I did have to alter the original just a little...) Thank you sooo much for this recipe...and for the previous reviews! This one will be one of our regular recipes from now on!

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ABlondeBabydoll

Cooking Level: Expert

Home Town: Upland, California, USA

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Reviewed: Nov. 16, 2008

I looked up this recipe because my husband and a friend wanted cornbread. I don't like cornbread - but they wanted it so I wanted to bake it for them. I found this recipe and made it tonight. Absolutely delicious! I don't like cornbread, but I like THIS cornbread! Moist, tender and delicious. Even my husband and our friend were impressed. Thank you so much for sharing. Hugs, Anj

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Anjaleck

Cooking Level: Expert

Home Town: Mabank, Texas, USA

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Reviewed: Sep. 6, 2008

yummy. I don't care much for the sweet, fluffy kind of cornbread-although it can be good for breakfast. This one is the dense salty kind that goes really well with a pot of beans and ham bone. for supper.

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CGUEST29

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

This is a wonderful recipe. I do not like cornbread to be cakey or sweet. It tastes just like my grandmother's! I think the key is the cast iron skillet.

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le petit haricot

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2008

Sadly this recipe just didn't live up to my expectations. I read and reread it and I baked it as per the instructions in my cast iron skillet and it came out thin, hard, and salty so I ended up not using it.

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Wolf

Cooking Level: Expert

Home Town: La Canada, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 3, 2008

As far as the recipe goes, it turned out well, and tasted fine. I just think for me, I prefer the more cake-like, sweeter version that I grew up on. Thanks for sharing an alternative though.

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Crystal Dawn

Cooking Level: Expert

Living In: Lacey, Washington, USA

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Reviewed: May 26, 2008

What I loved most about this recipe was its versatility for wheat-free cooking. The cornbread was great, but that's not all I was able to make. Using the same basic formula, I substituted the cornmeal with quick oats and came up with a deliciously spongy Oat Bread instead. That same recipe, using the oatmeal substitution, made a great muffin mix base (makes 6 muffins). Non-stick cooking spray and cake pans work just as well as shortening and a cast-iron skillet.

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Moira Young

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Reviewed: Apr. 25, 2008

This is what I was looking for! I've been trying to find a cornbread recipe that I like, but most of them just taste like yellow cake with some corn added. This is perfect. It's not sweet, it's dense and moist and delicious with chili.

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love to cook!

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 4, 2008

This recipe worked well for me, I can't imagine what could have went wrong for others. I decreased the salt based off other reviews, and I cooked it at 400 degrees for only about 15 minutes. My oven tends to run pretty hot though. I served under white chicken chili. perfect!

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 28, 2008

original recipe is a little to wet and eggy for us. i use 3/4 of an egg and its really good.

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kleerae

Cooking Level: Professional

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Reviewed: Nov. 29, 2007

I hate to give a bad review, but this did not turn out at all. I double checked the recipe and I followed everything, I didn't read the reviews about the time and I wish I would have. I baked it for 30 minutes in my cast iron skillet, it did not raise at all, not one bit. It was also very dark brown on the sides and bottom. It was not even tastable.

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Love Lilacs

Cooking Level: Expert

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Reviewed: Nov. 19, 2007

This is the kind of cornbread my grandma makes. She says cornbread is not suppose to be sweet. Anyhow I use this for my cornbread stuffing and it works great.

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