This cornbread was really delicious! We had it with white chicken chili and I love the fact that it doesn't have sugar in it. And I'm sure it would have tasted even better, had I followed the recipe exactly. We don't really eat bacon that much, so I just used butter and melted it in a 9x9 pan in the oven before mixing in the rest of the ingredients (my skillet isn't oven-safe).. The whole family loved this and I will definitely make it again!
We made this cornbread for a get-together with a gluten free friend, and it turned out great! I used yellow cornmeal, because that was all I had on hand. Also, I used butter instead of the bacon grease. The cornbread was moist and tasty, and went well with chili. Also very easy to make!
My mom and I don't eat wheat flour, so we love this. But not just because of that - it's also a great recipe that the rest of our family loves. It's a little crumbly, but the yummy flavor totally makes up for it! We use margarine or butter, not bacon grease, and it's still awesome!!! Oh, our skillet isn't oven-proof, but we always cook it on the stove at medium-high heat for about 15-20 minutes and it cooks just fine!!!
A great southern recipe. I have made these many times over. Very easy and delicious. I always use a preheated cast iron skillet when making cornbread for a nice crisp crust. Thanks for sharing.
This is very close to the recipe I use that was passed down from my Mother and Grandmother. We call it Cornbread With A Crust because of the crispy crust the bacon grease creates. No sweet cornbread for me!
I can't believe I haven't rated this yet. I have made this many times it is the only cornbread recipe I use now. Taste like the cornbread my grandmother and mother always made. If you haven't tried this then give it a try, you want be disappointed.
A huge hit with my gluten-intolerant friend. I followed the recipe as written with the exception of using yellow cornmeal instead of white. Thanks for posting AzArlie!
This is what I was looking for! A no flour, no sugar, easy to remember recipe that turns out just right every time. I could eat this and pinto beans three meals a day and have it for dessert with a little sorghum syrup and butter. Yum! Thanks for the real deal recipe!
This is REAL cornbread as taught to me by my ex-husband's granny. She made cornbread three times a day, always in an iron skillet (with a wood-burning stove!), and never, ever added flour or sugar. Slap this down on the table with a big pot of pinto beans and you're in for some goooooood eating!!
i found that southern corn meal seems to be finer than the corn meal purchased in the north. don't know why but southern makes a better finished product.