Real Southern Cornbread

Great cornbread. I made it first in my 10" cast iron, but for 2 people I converted the recipe to fit my 4" skillet (1/6 of the recipe) - worked well. The proportions in the recipe are perfect

18 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

My very first iron skillet cornbread - and it was 5 stars! Absolutely wonderful, and easy to make! The inside was so light, and the outside was so crunchy. I used the stone ground corn meal and added the baking soda to the buttermilk. No more mixes for me! Thanks again, PetitFour.

11 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Bravo, PetitFour. My family and I had your cornbread last night and it was incredible. Your directions were all inclusive and very easy to follow. The cornbread formed a nice golden brown crusty exterior and the inside was tender and moist but with a good crumb texture. I buttered it with real butter and enjoyed every bite. Thanks for sharing your recipe and expertise.

5 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Really good recipe...but real Southern cornbread is made with white cornmeal, not yellow. Don't get me wrong, I'm from GA and my grandmother would roll over in her grave if she knew I secretly preferred yellow-but traditional southern cornbread is always white. They used to say white cornmeal is for people, yellow is for the animals. lol.

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I had a craving for comfort food this morning, and cornbread is definitely comfort for me.. much better than my mom's recipe, but next time I might increase the salt a bit, but I like things really salty! I also heated a piece with strawberry preserves and that was good too.

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Excellent cornbread recipe. Thanks very much for sharing it. I have gotten lazy and not used my cast-iron skillet in a long time but it definitely makes a differnce when making cornbread. Your instructions were easy to follow and right on the money. I served it with mustard greens and purple-hull peas. Thanks from me and my family.

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Great tasting and great instructions. Will definitely plan meals around this great cornbread

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Even though my husband was the only one to eat this cornbread (I'm back on Atkins and my kids are super picky), half of it is already gone! He had a large wedge with supper and took another large wedge in his lunch. He gives it 2 thumbs up.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Perfect texture and wonderful taste - what more could you want? I just used Blue Bonnet rather than real butter to melt in the pan, but this step definitely gives the cornbread that delicious, buttery taste - don't skip it! No more quickie packages for me - this will be my standard recipe. This is true Southern corn bread!

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is my 1st time making HOMEMADE cornbread...oh so yummy...so moist. It wasnt difficult, I will be making this one again!!

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

PetitFour I know you probably don't need another 5 star review but I just had to add my comments. This was without a doubt the best cornbread I have ever eaten. The crust was absolutely wonderful and the inside moist. This will definitely go into my ultimate cookbook. I'm so glad I found this.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Absolutely the ONLY way to make cornbread is in a cast-iron skillet. And this recipe is delicious! Slightly sweet, not too much, with a lovely crunchy crust. I'm pregnant, and tonight a couple pieces of this and large glass of milk made a great meal!

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Yeah! I finally found someone else who knows what "southern" means in cornbread. I shake my head when I see all the "southern cornbread" recipes posted that say to use an 8 inch square pan! If it's not a cast iron skillet - it's not southern cornbread, sorry folks, that's just the way it is. Also, you should have a skillet specifically for cornbread and do NOT wash it in soapy water. Hot water only and dry thoroughly, then wipe with oil. Cooking anything else other than cornbread in it will ruin the taste of your cornbread, IMHO. Oh, this recipe is fantastic! I have used this same recipe for many, many years. Thanks for posting it P4! Edit: You can also throw in a handful of cracklins for a real southern treat!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is a relly great, not too sweet cornbread! I loved the crunchy top it makes and the directions were great! Used an Enameled 10in cast iron pan i have and it worked out fine. Thanks for posting!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I couldn't eat any of the cornbread my self - silly HCG diet >:( but my cornbread-hating husband ate 3 huge slices, and would have had more if I hadn't already put it away. He said the cornbread was perfect, soft and crumbly, with the crusty crunchy bottom. I can't wait to try some myself! Thank you for a great cornbread recipe.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

We loved this,even my "cornbread hating" DH. I may add celery,or onions,or just pepper next time, but it is really good AS IS. Definitely try it in a cast iron skillet- the crust it makes is DELICIOUS (I could've eaten that by itself!!).

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Forgot the stars in my original review - definitely a five-star recipe! have a paper copy of this wonderful recipe I printed back in 2006 - I've made it many, many times since then and it is my favorite corn bread recipe. The crispy crust is delicious. I'm making it again today. Thanks so much for this great recipe.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Just pulled this out of the oven, and it turned out great! I made it according to the directions, with the exceptions of using powdered cultured buttermilk (we always end up wasting the real thing), and adding jalapenos. I cooked it for the stated time and temperature, but it wasn't brown on top (oven's fault), so I left it in the oven for a couple of minutes on "broil." This will be my "go to" cornbread recipe from now on. Thanks for sharing!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I chose this recipe because I have some buttermilk that needs to be used up. I was very pleased with the result. This is an excellent cornbread. I prepared it exactly as directed including using a cast iron pan to bake it in. The texture was light and completely lacking in the grittiness that some cornbreads have. Thank you for sharing.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I am originally from Idaho, so what real southern cornbread is, I have no idea. With that in mind, I don't know if I will ever make a different cornbread ever again. I reduced the sugar to 1T and used whole wheat pastry flour because I have completely cut out refined grains from diet. I made this in my cast iron skillet as directed and I ended up eating half of the recipe with dinner. GREAT GREAT GREAT cornbread

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account