Fabulous recipe!! I had no problems whats so ever.I did had about 1/4cup of sugar to the mixture. We like it alittle sweet. My cornbread was just perfect and DH was very happy. I used bacon grease in the bottom of my cast iron skillet and it made for one mighty fine cornbread. Thanks so much for sharing Emaw's recipe!!
Just like the cornbread my Grandma use to make. I made half the recipe and baked it in an 8-inch round cake pan for 30 minutes(don't have a good seasoned cast iron skillet). I've fixed this two times now and rewrote the recipe into my handwritten recipe book to reflect the ingredients for half the recipe. I would agree about it being an authentic southern cornbread! Thanks for sharing.
I'd been dying for cornbread that wasn't sweet and actually bought a cast iron skillet just to make some. This recipe made too much batter to fit in my 8" skillet, and I managed to make a big mess just filling the pan. Unlike someone else's review, I kept mine in for the full hour and it did not burn. While it was very easy to make, the taste was only so-so. The fact that I lost a lot of batter filling the pan (and had to dump the rest down the drain) might have something to do with it. I might try this again in a bigger skillet and see if I have better results.
I'm sorry but this just didn't cut it with me. It was very dry and I couldn't cook it the whole hour or it would have burnt. Maybe I did something wrong. Probably won't make again.
No, there is no other way! I love my cornbread just like this, reminds me of my grandmothers.I despise the sweet, eggy cornbread that tastes like cake, so this was right on the money. I did use my cast iron, turned out beautifully. Will use this from now on. Thanks Emaw and Riff
Is there any other way to eat cornbread? I absolutely love it! No changes are necessary! Thanks for getting her to share the recipe!