Reviewed: May 8, 2003

I have a hard time with cornbread recipies because I like my cornbread dense and grainy, but sweet. Most recipies are either sweet and cakey, or dense and salty or bland. The first batch I made followed the recipe exactly and was quite good. It was a little salty for my taste, but delicious drizzled with honey. Once I had a feel for the flavor of the original recipe, I set out on my own. I reduced the salt to 1/2 tsp, and added 1/2 tsp sugar and a good squeeze of honey. It was just about ideal. If you try it this way though, watch it carefully as it bakes. The added sugars can make it brown very quickly. You may want to compensate by baking it in a larger, shallower pan so that the crust doesn't brown before the center is cooked through.

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Berta

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Reviewed: Mar. 12, 2003

This was a satisfying accompaniment to a pot of spicy chili. (You don't want to be eating sweet, fluffy cake masquerading as cornbread with stuff like that!) It was really fast to throw together, too. I think I may add a bit less salt next time. Also, this only took about 15 minutes to bake in my oven, so keep an eye on it.

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jenn

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Reviewed: Mar. 3, 2003

Cornbread like my Great-Gran made...Southern to the bottom of the iron skillet! If you've been passed an iron skillet from the family this is the recipe that will make it shine!

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MONMOM

Cooking Level: Expert

Home Town: Oak Ridge, Tennessee, USA

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Reviewed: Feb. 22, 2003

I usually prefer the cakier, though not necessarily sweeter, cornbread, but I chose this recipe because it contained no regular flour. My husband has sever allergies and is trying to go gluten-free. We did not like it. It was easy and true to its description, but just not to our taste. If I do it again I will probably add some creamed corn, cheese, and maybe some onion to liven it up some and cut the grainy density.

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FREDRICA2

Cooking Level: Expert

Home Town: Cicero, Indiana, USA

Living In: Brookville, Indiana, USA

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Reviewed: Feb. 10, 2003

This is a great skillet cornbread recipe. I used regular milk rather than butter milk and it was still great. This makes a dense bread with a crunch crust. I prefer corn bread this way as it was how I was raised. If you are looking for a sweet corn bread recipe this is not it.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Jan. 27, 2003

Very easy and very good. I used a stainless skillet so it took less time to cook. My husband and I both enjoyed it.

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DLBYRNES

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Reviewed: Jan. 16, 2003

This is the real thing. Thanks for sharing--this is what I remember from childhood in rural Georgia, only I remember that my mom and grandmother didn't use the egg. Wondering if I could just leave it out of this one. Would appreciate it if someone could post a recipe for egg-less cornbread.

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MEGUSTARIA

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Reviewed: Dec. 30, 2002

Thank goodness, a non-sweet cornbread! My husband and I hate sweet, cakey cornbread and this was just like my mother-in-law used to make. Will make often.

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LANDE

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Reviewed: Dec. 11, 2002

Absolutely delicious cornbread. Perfect to eat with a bowl of chili or to make cornbread stuffing.

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CHRONJENN

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Reviewed: Nov. 29, 2002

This recipe was great! Exactly what I have been looking for. I don't like the "cake like" texture of cornbread I prefer the grainy texture of the good old fashioned kind.

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ZBALES

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2001

I have been looking for a cornbread recipe like this forever!! I do not like sweet or cakey cornbread!! Umm this is soooooooo goood!!! I would definately use this recipe over and over! Yum yums!!

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ERADEE

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Reviewed: Sep. 17, 2001

I made this cornbread with low fat margarine in a cake pan in the oven, and personally thought it tasted great warm, but my family didn't like it as much as the sweeter corn muffins I made from a different recipe. I liked it, though, and will make it for myself again.

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Lu-Ann

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Reviewed: Aug. 16, 2001

very authentic, but a bit too salty. might have been my fault, though.

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SPARKY4CA

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Reviewed: Jan. 20, 2001

great southern style cornbread, not cakey and sweet

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TRICIA MCGAUGH

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Reviewed: Nov. 22, 2000

This is the perfect cornbread! It's the kind, being from Arkansas, that I was raised on and have eaten my whole life. I can't stand the sweet, cakey cornbread that most people make today - this is REAL cornbread!! Gritty and dense and not sweet at all - excellent! This brings back great memories of my Grandma's cooking. Perfect with a bowl of black eyed peas and a big glass of iced tea! :)

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SERRANIAN

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Reviewed: May 17, 2000

This was exactly what was stated, it was a dense grainy cornbread that was easy to prepare and came out exactly like she stated. I have to admit I was wanting a lighter cornbread and did not like this type. I do like to make it in a skillet so this was what tempted to make it. I won't prepare it again, the family did not like it. It was my own fault for not picking another variety to choose from.

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