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

Cooking Level: Beginning

Living In: Buffalo, New York, USA

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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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Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 21, 2007

good for stuffing = not sweet

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sissyblue

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Reviewed: Jul. 25, 2007

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.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Jun. 22, 2007

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.

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becky g

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Reviewed: May 6, 2007

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!

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Hannen

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 13, 2007

Too much flour and too much buttermilk.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Mar. 6, 2007

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!

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Janine

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2007

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.

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Anne Marie Sweden

Cooking Level: Intermediate

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Reviewed: Jan. 8, 2007

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

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KEVINLEE91

Cooking Level: Expert

Living In: West Memphis, Arkansas, USA

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Reviewed: Nov. 10, 2006

I never thought I would find a recipe for southern cornbread anywhere on-line. Everyone always adds sugar, and being southern we just don't do sweet cornbread too well. It is fantastic. Just a note: When using buttermilk to cook the inside gets done, but it is more moist and some people mistake that for not being done...Love it thanks...

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Ronnie

Cooking Level: Expert

Living In: Sumiton, Alabama, USA

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Reviewed: Oct. 22, 2006

The only change I made was to halve this recipe. After baking over an hour it was still not cooked inside, but the outside was pretty brown. We ate what we could be it was pretty bland. If we put chunks of it IN the chili that was the only way it was palatable. Threw away the rest. Will not make this again.

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NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 22, 2006

This is what the name says - real southern cornbread. I only have a small cast iron skillet and so cooked part of it in there and the rest in a pyrex dish and the skillet bread was definitely better. The crust is great - a bit crunchy on edges and chewy on the top. Delicious with chili and other soups where sweet cornbread just doesn't work and also great for dressing!

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CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

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Reviewed: Jun. 27, 2006

great! also added some cheddar cheese chunks. they sink to where they're near the bottom and cook to make a delicious and cheesy crust.

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Urgakarma

Cooking Level: Intermediate

Home Town: Waverly, Tennessee, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 27, 2006

I was so excited to find this recipe...cornbread in a cast iron skillet like my grandmother used to make when I was a little girl. I followed directions exactly and was disappointed in the results. It lacked something in the flavor department. I am not sure what...just not that tasty and flavorful. I will keep searching for a true old-fashioned southern cornbread recipe.

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PODGER1

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: May 8, 2006

I halved this recipe and cooked it in an 8x8 pan because I don't have a skillet. The bread turned out dense, rich, buttery and tangy. It was very good, however the buttermilk flavor was a little more than I am used to. Next time I will probably experiment with less buttermilk and a little regular milk to cut down on the tangy-ness. Overall, very good though, highly recommended.

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CookieFiend

Cooking Level: Intermediate

Home Town: Wilburton, Oklahoma, USA

Living In: Lawton, Oklahoma, USA

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Reviewed: May 4, 2006

My husband really liked this alot. It was light and fluffy. I thought it was o.k. It needed more of something, but I'm not sure what. I thought it was lacking in flavor.

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sally

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Reviewed: Mar. 20, 2006

I, being a Yankee, loved this recipie. Easy and not too sweet. My Husband, who swears by his mother's authentic Southwestern cornbread (a very similar recipie), did not like the texture- he said the texture was too much like the sweet cornbread. Oh well, I will make this again anyway, I loved it!

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ALMRN04

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Real Southern Cornbread

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