Real Cornbread

October/November 2006

Your rating: None Average: 3.2 (124 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.

"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

14 Reviews for Real Cornbread

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
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!


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

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)


Anonymous wrote 13 weeks 6 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 14 weeks 7 hours ago

This recipes NEEDS BAKING

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

Real cornbread in brazil

Couldn't find baking powder or buttermilk in Rio. Used baking soda and sour milk (added 3 tsp of vinegar to 1 cup of milk.). Also added 2 packets of sugar - it turned out perfect!

Tasty, good crumble, sturdy enuf to spread peanut butter on.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner