Reviewed: Nov. 4, 2009

Whoever says this isn't traditional southern cornbread is crazy! This is the best cornbread recipe I've ever used. Everytime I make it someone asks me for the recipe. I am always asked to provide the cornbread for chili get togethers too. I use regular milk instead of buttermilk most of the time but either way is great. This cornbread is so moist you don't even have to use butter! Highly recommended

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Kelly

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Reviewed: Aug. 18, 2009

So far, I like this recipe best for the cornbread---a little moister than the other so it got the extra star!!

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Jim*s_Queenie

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Reviewed: Jul. 10, 2009

this recipe is awesome and i've made it before but last night i decided to switch it up a little bit. instead of using 4 cups buttermilk i did 2 cups, plus one 14.75 oz. can of creamed corn and threw in about 1/2 a cup shredded cheddar cheese. all i have to say is this, i have never had cornbread that moist before in my life.

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tess

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jun. 22, 2009

This is not good. It is not sweet at all and has a terrible baking soda after-taste. I would recommend looking for another recipe. It does look very nice, though.

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stephanie

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Reviewed: Apr. 22, 2009

This recipe has too much oil/margarine and not enough salt which makes for cornbread without a lot of pizzazz and a bit mushy. However it does bake up beautifully. Just not as tasty as other southern cornbread I've had...

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ROXIE_JOY2000

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Reviewed: Apr. 3, 2009

When making cornbread, butter can always be replaced with cooking oil. If cooking in a cast iron skillet, make sure the skillet is "seasoned" or the bread will stick. Good southern cooks never use their cornbread skillet for anything alse. It should never be washed, only wiped, else it will have to be re-seasoned.

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Bill

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Reviewed: Jan. 18, 2009

I would have left no stars if that was an option! PASS THIS ONE BY FOLKS!! I only used this because I couldn't find the one I normally use and the cooking was very similar: It's too fatty, calls for neither salt or sugar so it's quite bland and as dense as polenta- when cold it congealed. I had to blot the fat off the top before serving it and it was the low point of the meal. it's a waste of ingredients- don't bother!

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kate

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Reviewed: Jan. 11, 2009

I use oil instead of butter because there's so much of it. (I don't use margarine for health reasons) I saw a corn bread recipe on here with hot dogs, so I added them to this recipe and with the hot dogs this is one of my favorite dishes.

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openheaven

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Reviewed: Jan. 3, 2009

You lost me with the flour; that's not TRUE southern cornbread. It's never seen flour or sugar!

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vhelm1954

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Reviewed: Nov. 26, 2008

Hard, bland and forgettable. That's all I can say.

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David Marc

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Reviewed: Nov. 13, 2008

I was raised on real southern cornbread. (no sugar!!) and made with white cornmeal. (finer grain than yellow) so good with a nice pot of beans or greens.

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seekaye5

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Reviewed: Oct. 26, 2008

ich fands sehr lecker, für Christi zu unsüß

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Jana79

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Reviewed: Sep. 21, 2008

I think this is a great simple and classic cornbread recipe. I hate dry cornbread, and this one is very moist! My whole family loved it. It was perfect with the "Terry's Texas Pinto Beans" recipe on this site. I took the advice of another reviewer and adjusted the cornmeal to flour ratio, to avoid the "cakey" factor, and I'm glad I did...2 & 1/2 cups cornmeal and 1 & 1/2 cups flour was perfect to me. I didn't have a cast-iron skillet so I just used a 9x13 metal pan and baked on 400 for 40 minutes instead. Will definitely make again! Thanks, Jason!

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Kelly Dee's Yummies

Cooking Level: Expert

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Reviewed: Jul. 28, 2008

I've been looking for a cornbread recipe like my mother made when we were kids, and this is it! I cut the amount in half, and it fit nicely in my 8 inch skillet. I followed the recipe exactly and it made true, southern cornbread, with the buttermilk adding a nice tang to the taste! I did, however, find the texture and crust to be too "cake-like." I made it again, but changed the cornmeal to flour ratio from 1:1 to 2:1 (more cornmeal and less flour) and it was perfect, to me. Served it with a pot of brown beans and I was in heaven. If you like your cornbread unsweetened, then this is the recipe for you. Five stars and highly recommended!

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P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 18, 2008

Excellent cornbread. I have been looking for a recipe that was just like my mom makes and this is it. Her recipe was a little bit of this and a little bit of that...not a recipe to me. This was perfect.

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A Salter

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Reviewed: May 9, 2008

Excellent. This is exactly what I wanted to serve with sour cream chicken. Not sweet, but good and simple, to complement the other meal components. I cut the margerine in half and added 1 T brown sugar to cut the bitterness of the cornmeal, and baked it in the oven (no stovetop step) at 400 for 40 mins. Perfect.

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bachelorpad

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Reviewed: May 4, 2008

Tried this corn bread using the exact recipe. Perfect! Had it with chilli and even with scrambled eggs. One of the best corn bread recipes for me. Amazing texture. perfect fit in skillet, did not overflow

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AUTUMNBREEZE8

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Reviewed: Mar. 5, 2008

I'm 55 years old and grew up on my Grandmother's cornbread in rural East TN. It was unsweetened, self rising and dry as a bone. I loved it. My wife would make cornbread when we were first married, and every now and then, it would have a fluffy texture but she couldn't duplicate it every time. This recipe is the best I've ever had and we make nothing else now. Thank you so much for setting us straight.

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Larry & Annie

Cooking Level: Expert

Living In: Rockwood, Tennessee, USA

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Reviewed: Jan. 15, 2008

The name of this is very misleading; there is just too much flour and buttermilk in the recipe. That being said, I liked that this was not sweet, but I found the texture to be way off. I will definitely use this recipe again, but will have to play with the amounts to get the texture / density of a true southern cornbread.

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