Reviewed: Dec. 1, 2011

Wow I could eat this whole pan of cornbread! I did as other sugg. and used sorghum molasses and I subbed out the oil in the recipe for melted butter flavored shortening. Now it's a true southern cornbread! Better than my Momma's, and that's saying a lot ;) I baked it in my heated cast iron skillet 400 degrees for 18 minutes & it was perfect! Crisp outside and moist and tender inside, not dry like some other recipes I've tried on this site :) This is my new "go to cornbread" from now on!

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Reviewer:

baker at heart

Cooking Level: Expert

Home Town: Benton, Kentucky, USA

Living In: Liberty, Missouri, USA

Reviewed: Sep. 4, 2011

This was NOT a true southern recipe. NO ONE puts molasses in the mix. Maybe as something eaten with the bread. Just a disappointment.

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Reviewer:

Vicky

Cooking Level: Expert

Home Town: Cedar City, Utah, USA

Reviewed: May 6, 2011

This is excellent and if I could rate higher than 5 stars I would. I followed the ingredients exactly. I placed the oil in my cast iron 8" skillet and then preheated the oven with the skillet on the middle rack. I left the skillet in the oven while I prepared the cornbread. I removed skillet from oven and sprinkled the tablespoon of cornmeal on the bottom of the skillet. I then poured the cornmeal mixture in the skillet and it sizzled slightly. I placed in the oven and baked for 21 minutes. Removed and coated top with butter. Recipe did not specify white or yellow cornmeal - I used white! This is not a sweet cornbread! Outside is crisp and golden inside is moist! Excellent with honey butter! Thank you Mason for sharing!

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Reviewer:

Shearone

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Home Town: Yadkinville, North Carolina, USA

Living In: Pinnacle, North Carolina, USA

Reviewed: Jan. 25, 2011

I made this about a week ago for myself and my parents to serve with chili, and it went perfectly. It's moist, perfectly sweet, and not too crumbly or gritty. I appreciate this as a classic sweet cornbread recipe. I'm on here right now because I'm making it again for dinner, and I thought I should go ahead and give this guy some props. Swipe some butter on it and it is true southern goodness.

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Reviewer:

blütedame

Reviewed: Nov. 26, 2010

I don't use the honey, just a little dab of sugar. I heat my 8x8 glass baking dish (with oil in it) while oven is preheating and about 5 min after oven is fully heated. I spoon the mix into the dish never taking dish out of oven. Bake at 425 for 20-22 mins. Result: perfect cornbread on inside and crispy outside crust. It's exactly how us Tennesseans love our cornbread!

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Reviewer:

cookinmama

Cooking Level: Expert

Home Town: Sparta, Tennessee, USA

Living In: Carthage, Tennessee, USA

Reviewed: Oct. 15, 2010

This is delicious!! I doubled the recipe tonight for a 10" skillet....it was perfect. It made a crispy crust and crispy on top. I set my oven to 450 degrees, though. This is now my official cornbread recipe for my family!!

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Reviewer:

mawmawcooker

Reviewed: Jan. 28, 2010

Not to my taste... very flat and dense.

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Reviewer:

Cassondra

Cooking Level: Expert

Home Town: Mountain Lake, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

Reviewed: Jan. 5, 2010

Wonderful! You won't miss the regular gluten-laden version of Southern Cornbread. I live in the South and my friends and hubby LOVE this. I also tried it with coconut oil instead of vegetable oil, and coconut milk instead of buttermilk because of food allergies and it was AWESOME! Thank you for the recipe!

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Reviewer:

Sweetypoops

Reviewed: Dec. 5, 2009

Of all times for me to go on a low carb diet! My husband loved this recipe! Will make again. Instead of using oil and then mixing it in the batter, I did what my mom does. I take bacon grease (I know) and heat it in the skillet. Then I slowly add the mixed batter to the skillet. If you pour slowly it will push the oil out and really make the edge of the crust crispy.

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