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
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.
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.
This is a great recipe! :) <br/><br/>I do want to address a comment made on here by Chef #1294037 regarding what is "Real Southern", what is not, and what classifies Real Southern cornbread. <br/><br/>"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"<br/><br/>The South is not just Georgia, but several other states as well. I'm from Texas and yellow cornmeal is used for our authentic Southern cornbread. As Chef said, white might be what it is in Georgia, but the South is far more than just Georgia. <br/>My point is, this is an authentic recipe, because it's titled Southern not Georgian, and yellow is considered 'proper' in several other states besides just Texas. <br/><br/>It's important to know where the whole South is before declaring something is incorrect. I say this because many people might search because they want to know what is authentic for whatever reasons, educational, interest, special dinner, etc. <br/><br/>So thank you P4 for posting this recipe. It is very good, and it sure seemed Southern to me. :)
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.
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.
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.
Great tasting and great instructions. Will definitely plan meals around this great cornbread
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.
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!