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Real Cornbread

October/November 2006

Your rating: None Average: 3.2 (137 votes)

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.



READER'S COMMENT:
"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...
Real Cornbread

15 Reviews for Real Cornbread

03/18/2015
Anonymous
Watch out for Broken Glass!

This sounded so good. I followed the method exactly, using a glass pie pan b/c I don't have a cast iron pan. When it got to the point where I had added the hot oil to the batter and started adding the batter to the pan, it shattered. Imagine my surprise. Nothing like this has ever happened to me before. I was able to salvage enough batter and decided to bake it in two tin pie pans, like the kind you get from a pie shop. There were no issues with those.

Comments (2)

3 comments

Anonymous wrote 8 weeks 2 days ago

wooops - my last comment

wooops - my last comment wasn't really fair. I missed the part in the instructions that mention using a GLASS baking dish

this is completely nuts. you can't add cold ingredients to a hot glass pan and expect anything good to happen. You're right to give this one star based on that!!!

Anonymous wrote 8 weeks 2 days ago

I don't think it's fair to

I don't think it's fair to blame the recipe because you don't know how to safely use a glass pan.

02/18/2015
Anonymous
The Real McCoy

My family hails out of Louisiana, and this is exactly how we do it down there. Really can't screw this up unless you burn it. I use a full teaspoon of salt, and a tablespoon of baking powder as it helps fluff it out a little better. Certainly want to use whole buttermilk if you can get it. And for a real treat you use bacon grease on the skillet and in the mix.

The Best Cornbread
Comments
01/20/2015
Anonymous
This is the way cornbread should be made!

My grandmother made cornbread just like this every day of her life. If we didn't have cornbread with our meals, we had yeast rolls or biscuits, all homemade. I had never heard of putting flour in cornbread until recently and would even consider never doing it. It changes the texture completely. And although I'm from the South, we never had sweetened cornbread. My grandmother cooked her cornbread on a griddle on the stove like pancakes. Crispy outside, golden and buttery inside. Not low cal, low fat stuff, but she lived to a ripe old age, so I'm not worried. Take some of this cornbread and crumble it in a glass of sweet milk or buttermilk. Delicious!

Comments
10/08/2014
Anonymous
Cornbread

Looked and finally found it! Old fashion cornbread as it should be!

Great
Comments
12/05/2013
Anonymous
Quick and easy!

I rarely bake and was craving some corn bread, so I found this to be the most straight forward recipe. I did it in a cast-iron skillet and it was easy! My oven cooks a little hot so I will probably bake it for less than 20 minutes next time. I was very happy with the result, but I feel like either adding a pinch of butter and sugar would make it a little better, even though I am not one for sweet foods. I used coconut oil instead of canola oil and that added a very light flavouring. The texture was perfect.

Very simple, fast and tastes good.
Comments (2)

3 comments

Anonymous wrote 32 weeks 5 days ago

Cool I thought coconut n

Cool I thought coconut n butter 50/50 blend n I was going to add some Greek yogurt for more moisture. I am making it for stuffing

Anonymous wrote 32 weeks 5 days ago

This recipes NEEDS BAKING

This recipes NEEDS BAKING SODA along with the baking powder to have the rising reaction.

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