No-Flour Cornbread

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!

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With red floriani cornmeal, awesome.

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Just like the Johnny Cake recipe we use all the time, except we just don't add the baking powder and we use butter instead of the bacon grease. It's a staple in our house and my Southern husband loves it. He'd eat it at every meal if I'd make it.

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Great! Just like my grandma made. I am on a special diet, so I had to substitute plain yogurt for the buttermilk (1 to 1 worked perfectly) and olive oil for the bacon grease. Turned out just the same as when I was a kid!

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I have meade this twice. the first time i : used 1 c white CM & 1C coarse. Substituted 1portion of the milk with powered milk and water, and added 1 Tbl Honey. No bacon fat, so I used Crisco. I was in a hurry and didn't read the directions through carefully...So I poured the batter into the Hot oil. This was yummy, almost like a polenta...pudding bread. 2nd time I used 2 C local ground cornmeal, 1 egg, 2/3 C powderd milk, 2 C water everything else the same except still had to use crisco...but did it right this time...Still Yummy. I am looking forward to next weekend when i will have some bacon grease to try it again!

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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!

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This was pretty much my mom's cornbread also. And she'd do the buttermilk and cornbread also. Her's only differs in that she used 2 teaspoons of baking powder no baking soda and used butter instead of bacon grease. So all we had to remember was 2 of each. I've got beans and rice on the stove and the cornbreads in the oven.

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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!

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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!!

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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.

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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!!!

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This recipe is great, the best I've tried thanks. Unfortunately I didn't have bacon grease so I had to use cooking oil. I'm positive it would be so much better with bacon grease. Thanks!

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This is my favorite cornbread too. I don't know who thought of adding sugar in the first place....Thanks for sticking to the basics.

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One of my all time favorite recipes.I too like it with buttermilk.I also love it with collard greens.I do not like sweet corbread,never did.This is a great recipe.

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This is my grandmother's recipe, too. It has a flavor that sweet cornbread can't match. It's necessary with greens or fried catfish. You can halve it for an 8 inch skillet. Please try it. You will be glad you did.

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