I am from the south, and while this is not necessarily traditional southern cornbread, it is very good. I needed a large batch for a group, and everyone loved this recipe. It is much richer and denser than most recipes though, and it makes a huge pan - I used a 9 x 13 baking dish, and it was almost too small.
To address some of the other comments: yes, many recipes for southern cornbread use flour - usually half flour and half cornmeal - makes it softer than using cornmeal alone. Yes, many recipes for southern cornbread use sugar - some people think it is a requirement to have a little sugar. And yes, while there are plenty of self-rising mixes available, a lot of people still bake "from scratch" and make our own cornbread, biscuits, and bread!! Just a matter of preference and convenience.
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I am from the south, and while this is not necessarily traditional southern cornbread, it is...