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.
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.
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!
This is a very good recipe! It is not crumbly or sweet! So simple to make and delicious too!
This was delicious! It took less than the twenty minutes in our oven. Very good corn bread with chili!!
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.
Didn't care for this one. Texture was rubbery, slightly "off" somehow... not what I remember cornbread was like when I was a kid.
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.
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. =)
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..