I just used this recipe. It was awesome! I thought it would be stiff and packey. But not so, it was just the right texture and had a lil sweetness to it, which is the way the children like it. Thanks
From EatingWell: October/November 2006
This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can change the adaptable recipe to suit your cornbread preference. For a variation, substitute 1/2 teaspoon baking soda for the baking powder and use buttermilk instead of milk. If you're looking for a more muffinlike texture, substitute flour for half the cornmeal.
11 Reviews for Real Cornbread
This wasn't *quite* as sweet as other cornbreads I've had, but I will absolutely use this recipe again. Hooray for delicious gluten free breads!
I didn't enjoy this at all. I like my cornbread soft and sweet.
This cornbread is GREAT! The texture is spot on what cornbread should be. Not cake-y; more dense & crumbly. I will say that it would be great to experiment w/ different flavors (like adding in some onion, peppers, etc). I am going to make this again & again & I plan on serving this at Thanksgiving. Very quick to make as well!
For best results, always make cornbread in a seasoned cast iron skillet, but one can use a seasoned black metal pan for square or rectangle bread. This recipe is pretty good, but I usually use 2 tablespoons of oil and 1 tablespoon of mayonnaise. (Not salad dressing.) Do not mix the wet ingredients into the meal until after heating the skillet with the oil in the oven. Make a hole in the center of the dry meal and pour in the oil. Sprinkle some dry cornmeal (taken from the sides before the oil is stirred in) to make your bread crust more crunchy. Add other wet ingredients, and stir just until mixed, pour into skillet and bake. Remove bread to a serving dish immediately to prevent sweating.