Real Cornbread

October/November 2006

Your rating: None Average: 3.2 (167 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

17 Reviews for Real Cornbread

From Japan

I have made this cornbread 3 times and it has come out GREAT each time. Love it for it is super-easy and delicious. The only cornbread recipe I will every need to use.

Very pleased!

This cornbread was a great pairing with the homemade venison stew made from leftover roast we had for a warm winter meal last night. I sub'd 1/2 cup flour for 1/2 cornmeal, used olive oil in place of what was recommended and added 1/2 cup stevia. 8 inch cast iron skillet I used made a beautiful presentation, but I may subtract 2-3 minutes from cooking time next time. it was a bit browner than I prefer. But despite that, my family, especially my cornbread expert husband, loved it! Will be posting this to the inside of one of my kitchen cabinets today!

When baking soda is added, it raises very well for a very appetizing look, unlike many healthwise re
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 (3)


Anonymous wrote 2 weeks 4 days ago

I had great result using a

I had great result using a glaring baking dish. I can't imagine what went wrong for you. I love this recipe because it is so easy and tasty.

Anonymous wrote 1 year 8 weeks 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 1 year 8 weeks 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.

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!


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