Buttermilk Cornbread

This is a delicious traditional cornbread. It is not crumbly or sweet. I got about 4 servings from this recipe. I did not have buttermilk on hand, so I put a tsp. of lemon juice in 1 cup of milk and it worked just fine. Thanks for this one.

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My mom's best friend always made buttermilk cornbread but mom's was made with sweet milk. I loved the buttermilk on so I had to try this. I was not disappointed. I made it in a iron skillet that is divided into 8 slices. *can't think of the name of it* It made exactly that amount and was nice and crunchy on the outside and moist and tender inside. Thanks for the perfect cornbread recipe!

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This is the best cornbread recipe I've tried (and I've made lots of mediocre cornbread). It came out with a wonderful crispy crust but was nice and tender inside. I like the fact that it had no sugar or honey, as I do not like sweet cornbread. I highly recommend this recipe.

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This is a very good recipe! It is not crumbly or sweet! So simple to make and delicious too!

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This was delicious! It took less than the twenty minutes in our oven. Very good corn bread with chili!!

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Great recipe. Crispy on the outside and soft on the inside. I did not use the 2 tablespoon of oil. Instead I sprayed the pan with a little bit of canola oil. I did not need the whole 20 minutes to bake, out at 18 minutes and it was fully cooked, maybe next time I will check by 15 minutes. Thank you.

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Didn't care for this one. Texture was rubbery, slightly "off" somehow... not what I remember cornbread was like when I was a kid.

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We used my wife's grandmothers cast iron skillet which is at least sixty years old. It is ten inches so I increased the amounts by 50% except the egg. The ou come was the best cornbread I have ever made. Moist yet crispy. I think this is a recipe you can work from. Add some peppers and corn for Mexican etc.

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My family and I did not care for this cornbread - it tastes bland and lacked any sort of flavor, which might be a good thing if you're looking for a very plain cornbread, but I guess we're used to a more sweet cornbread. The one plus is that the texture was good, moist and crumbly. Maybe next time I'll just add 1/4 cup of sugar and see if that helps. I doubled the recipe to fill out a 9x9 pan, baked only 18 min and it was done. My family did eat it though after the initial disappointment with the plain flavor, spread it with lots of butter and jam. =)

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This is a very good recipe- easy and with excellant results. Personally, we prefer a sweeter cornbread- but if you are looking for a 'neutral' recipe- not sweet and not particularly savory, this is perfect. Thanks..

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I am from England and met cornbread on a visit to Minneapolis, and have adored it ever since. I've tried many recipes since then and this is the BEST EVER. I also add a little chilli pepper and when all the grandchildren come over, I double the quantities and bake in a bigger Pyrex dish. Patricia

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This is a very mediocre recipe for Southern Cornbread. I live in NC and this isn't it! "Real" Southern Cornbread is sweeter, which can be accomplished with Truvia sweetner for you watching your sugar intake, and shouldn't we all?

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Too dry for my tastes. I prefer the fat to be in the cornbread. I also prefer a softer "crumb". Growing up in the south I have eaten a lot of cornbread and this was not one of my favorite recipes.

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Chef #1423922 may want to just buy a box of Jiffy Mix, as this was an excellent recipe, and Southern cornbread is not supposed to be sweet. That is like thinking you put milk and sugar in your grits! Just give me some butter!

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I'm a southern girl with an intolerance to wheat gluten, and I've have been searching for the perfect cornbread recipe. I was so happy to discover this one. It is perfect. I just use gluten free all purpose flour and add about 1/4 teaspoon of xanthan gum to make it taste "normal". This is my cornbread recipe for life.

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This recipe is amazing - and just like my mom's. She had taught me to make cornbread when I was young, but she just 'showed' me there was no recipe - and then I didn't make any for like 12 years (after moving to California, no one really wanted true Southern Style cornbread), but as I was making this, it all came back. Thanks so much for posting this, it gave me back some great memories. By the way I found this about 3 years ago, and never posted a review, then lost my printed copy and realized I'd never reviewed it.

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this was the first time that I tried a cornbread with cornmeal only.
it is much better than the ones which also use all purpose flour in the recipe.
Delicious and very easy and spongy

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I was REALLY wanting me some hot, fresh cornbread and came across this recipe while searching. This cornbread is AWESOME, just like what my Grandmother makes. I love the fact that it's not sweet because true southern cornbread should NEVER be tainted with sugar!! Thanks for the cornbread recipe that I will use from now on!!

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This is the perfect recipe for southern cornbread because it does not sugar. It reminded me of my Tennessee grandmother's.

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Excellent recipe. Easy to follow and turned out as expected. Use a good quality cornmeal for the best taste.

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