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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Gideon'sMommy

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Banks, Oregon, USA

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Reviewed: Aug. 20, 2007

Quick and easy cornbread just like Grandma used to make. Hubby loves it with pinto beans. Don't have cast iron, but comes out just fine in a loaf pan. Thanks! Made a healthier version by using milk and leaving out the oil!

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SmalltownJar

Cooking Level: Expert

Home Town: Conway, South Carolina, USA

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Reviewed: Aug. 17, 2007

I did not have buttermilk so I mixed 1 cup of skimmed milk with 1 T. of vinegar, and I also added 3/4 cup of flour. Like many others, I also only used 1/2 t. of salt. Then, I added about 1 T. of oil to the recipe, too. I did not let the shortening melt in the pan. I instead used a 9" cake pan, and greased that with oil. Then I poured the cornbread mixture. I did not mix the mixture with the oil on the pan. My cornbread was ready in about 20 minutes. Yum!

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Jennifer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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Reviewed: Aug. 5, 2007

Thank you so much for this recipe Nancy! As per other reviewers, I didn't cook the bread but about 25 minutes and I reduced the salt by half. The only other changes I made were to add about a tablespoon and a half of Masa Harina (I love that stuff) and a couple tablespoons of honey. Just based on taste this recipe is certainly five star but it stuck terribly to my pan, I will be making this very soon and will try more shortening. My only other complaint was that the recipe didn't rise as much as I wouldve liked, but that was probably my fault; I used self rising cornmeal so I left out the baking soda (which I was out of anyway).

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Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 4, 2007

I should have read the reviews. I loved the texture and grittyness, just like my Granna used to make, but this was too salty for me. I will make this again, but I'll cut the salt to 1/2 tsp. as others have done. Didn't seem to rise vey much.

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Viridian Seas

Cooking Level: Intermediate

Home Town: Bantry, County Cork, Ireland

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 20, 2007

I made this to go with some vegan chili I made and it went nicely with it. As advertised, this wasn't a sweet or cakey cornbread, but it was rather chewy and grainy. I kind of liked it like that actually, as this was the first time I've had a non-sweetened cornbread before. Mine was done in 20 minutes, so watch yours carefully.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Jan. 15, 2007

This was just OK. It DEFINITELY doesnt need to cook any more than 20-25 minutes. I didnt find it salty, just tasteless. Im a good ol'Southern girl from VA, but this wasnt for me. I'm going to put the rest UNDER the chili and eat it that way... great suggestion!

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amyhelen

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Reviewed: Dec. 2, 2006

Cooking time was too long in this recipe, only took about 25 minutes. I didn't like the idea of using shortening so I substitued butter but you must watch the melting butter very carefully as not to burn it. I didn't mix the butter into the mixture, rather just poured the batter into the melted butter. This was OK but think a recipe with flour, sugar, and butter is best for our taste.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Oct. 24, 2006

Having read the other reviews, I made this with only 1/2 tsp of salt. This cornbread recipe has its place, which is to serve with chili. It is not the slightly sweet, spongy cornbread you might be used to. This is strictly for putting at the bottom of the bowl and then ladling the chili over it. Used that way, it is fine. I recommend making it in an 8-inch cast iron skillet (not 9-inch), and checking it after 15 minutes in the over. It does cook more quickly than the printed recipe calls for. The 1/2 tsp of salt is just right. I would not put sugar in it...it's not that kind of cornbread.

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Cat

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Reviewed: Oct. 22, 2006

Thanks for this wonderful recipe...so quick and easy and lots of flavor. I like the fact that it is baked in a skillet which adds a little crispyness. I used olive oil and regular cornmeal since I didn't have stoneground cornmeal in the house but it still was delicious. Bet its really good with stoneground. Beans, cornbread, fried potatoes, greens and of course, white onions quartered...Can't be beat!!!

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LOVELAFFS

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Reviewed: Apr. 19, 2006

I followed the recipe exactly except for substituting whole milk for the buttermilk. I thought it was just o.k. My husband said that it had a spongy texture and he would only give it a 3.5. It was super flat and I guess I'd rather not have it that way. I cooked this in an iron skillet in my oven and it only took 15 min. I'm glad that I checked on it b/c a few more minutes and it would have been burnt all over. The outside was plenty done but the inside wasn't. I think the only thing that made this kinda tasty for us was the butter I spread on top of it! I probably won't make it this way again.

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sally

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Reviewed: Nov. 9, 2005

This is a very traditional cornbread recipe. Nothing fancy, but quite delicious. If cornbread makes you think of Jiffy...you probably won't like this.

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: Oct. 19, 2005

This was disappointing. I love the idea of it being very simple with limited dish dirtying.. but the flavor wasn't what I was expecting. Too salty for my taste.

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imshelliee

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Reviewed: May 2, 2005

not very good. too salty. i'd omit the salt in this recipe next time. i'm sure the baking soda adds a salty flavor as does the buttermilk. i only cooked if for half the time and the bottom was almost burnt. good thing i checked it halfway through! i've definately had better cornbread!

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NOWAGEORGIAGIRL

Cooking Level: Expert

Home Town: San Marcos, California, USA

Living In: Eagle River, Alaska, USA

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Reviewed: Dec. 8, 2004

I like the idea of baking the bread in the skillet, but the bread itself didn't have much flavor.

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HETHAJEAN

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Reviewed: Oct. 24, 2004

I am a southern gal. But somehow this cornbread just didn't do it for me. I thought that because it didn't have flour or sugar, I could count on some homestyle cornbread. It was not what my Granny makes. It was not what my father-in-law makes. Way too flat and dry. I don't like sweet and cakey but this extreme opposite is not much better.

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ROBOSLOBIN

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Reviewed: Aug. 11, 2004

I wanted to make this low fat, so I used 2 egg whites instead of 1 egg. Because other reviewers said this cornbread didn't rise very much, I whipped the egg whites until they formed stiff peaks; then I folded in the other ingredients to the egg whites. I liked the results--the cornbread wasn't as dense as some cornbreads that don't have flour.

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MACKALLEN

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Reviewed: May 19, 2004

Serve ASAP after cooking. Very good.

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LAMPROSWC

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Reviewed: Jan. 2, 2004

i loved this cornbread. just like my grandfather used to make every morning on his virginia farm. however, salt does need to be reduced to 1/2 t, and i used skim milk and it turned out fine.

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LELAALTMAN

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Reviewed: Dec. 3, 2003

I had to make this recipe twice because the first time I thought I did something wrong but it doesn't rise much and the other reviews are right about it being way to salty and I don't think my husband has ever thought that about anything. I will not make again. sorry.

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HAPPYHAPPYHAM

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