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!
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.
13 Reviews for Real Cornbread
Looked and finally found it! Old fashion cornbread as it should be!
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.
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!
I needed a quick cornbread receipe and decided to try this since I had the basics on hand (made according to the receipe, did not use buttermilk.) My family found this cornbread to be dry, tasteless, and in desperate need of some butter and a pinch of sugar. The "healthy" edge loses it's advantage when you have to smother it in butter to get it down.