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!

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.

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.

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

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.

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.

good for stuffing = not sweet

You have to make sure you are using a 12 inch (big) cast iron skillet, or it won't get done. Otherwise, very good and my mom is a "southern belle" and has always cooked our cornbread in a cast iron skillet. Her recipe doesn't call for as much flour or buttermilk, but otherwise this is a good recipe too.

WOW! I loved, loved this cornbread. The taste is fantastic with just butter, or with honey also. I used canola oil instead of butter (though it smoked when I added it to the pan, a higher heat-tolerence oil might work better), and used a rice flour based flour mix. I used 2 1/2 c corn meal, and 1 1/2 c flour. The crust is the BEST part of this bread!! I had extra dough that didn't fit in the cast iron pan, and baked it in muffin tins. Still tasted great, but I missed the amazing crisp and chewy crust.

This was really good. Unfortunately it rose a little too high and overflowed the pan a little. Cooked all the way through and was extremely moist inside. I loved it!

Too much flour and too much buttermilk.

Growing up a true Southern Belle, this is the first thing my mother taught me to make. As most southern cooks know, a well seasoned cast iron skillet is a requirement, and bacon grease is a must. Also, we heat our skillets in a preheated oven instead of on top of the stove. I always use self-rising flour, and pour a bit of the heated grease into the mixture. The only time I have used margarine is for buttering the top of the bread after it comes out of the oven. It is a true southern treat!

This makes ok cornbread but it's not a traditional Southern recipe which never uses flour. Additionally, Southern cornbread uses bacon grease (or vegetable oil) and not butter. Also, if you use self-rising cornbread you will not need all of that baking soda. Last of all, there seemed to be too much buttermilk.

This would be better if the cornmeal, flour combo was 1 1/2 cups of cornmeal to 1/2 cup flour...and cut the buttermilk in 1/2...way too runny