More Recipes Like Crackling Cornbread

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Great-Grandmother Steinbeck's Johnnycake (Cornbread)

Submitted by: Charles D. Kemp

I've been making this since I was about 5 years old when my grandmother, Agnes Steinbeck Bowman decided I was old enough to learn to cook. I've never tasted better cornbread in my 47 years (the cornbread made by the old cook at our cafeteria came close!)

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Cornbread Muffins II

Submitted by: CHRISW

A more savory muffin that freezes nicely, this version features tangy buttermilk as well.

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Hazel's Pumpkin Cornbread

Submitted by: HazelW

I was wondering what to do with the last cup of pumpkin puree that wouldn't fit into my freezer container, and a voice in my head said 'put it in cornbread!' I must have a Muse because this is better than my cornbread has ever been. If your pumpkin is on the wet side, reduce the buttermilk a bit. It's a good idea to let the batter sit 10 to 20 minutes before baking to soften the cornmeal. This can also be baked in a greased cake pan (9-inch square) at 400 degrees F.

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Unleavened Cornbread

Submitted by: Amy

Home Town: Dilley, Texas, USA

Living In: Pearsall, Texas, USA

Adapting recipes for the Days of Unleavened Bread is always fun and challenging. Here is the one we use for cornbread during that week.

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Cornbread I

Submitted by: Nancy Pasqualone

Yielding an old-fashioned, dense cornbread that bakes in the skillet, this is the tried-and-true formula of buttermilk and cornmeal.

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Honey Cornbread

Submitted by: TIM LASTRAPES

A sweet cornbread that will crumble in your hand and melt in your mouth.

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Real Southern Cornbread

Submitted by: Jason

Pure, unsweetened corn bread is first cooked over high heat in a cast-iron skillet before baking into the oven. This is a traditional Southern approach to making this popular bread.

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Delicious Southern Cornbread

Submitted by: Mason Morton

Nothing is easier and tastes better with eggs and country ham than good Southern cornbread. If you can find sorghum molasses, use it instead of the honey in this recipe.

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