By AzArlie on June 17, 2006
Photo by Chef #178393
Photo by Chef #178393
"This recipe was the one my mother used, and her mother before her. Beyond that I can't go! It spoiled me for anything calling itself "cornbread" that has flour or sweeteners in it -- I call those "corn cake." This is great with chili, stew, and other hearty dishes. My dad used to crumble it up into buttermilk and eat it with a spoon. It's a requirement for our family's New Years Day dinner, along with the roast pork and black-eyed peas. It's also the main ingredient in Thanksgiving/Christmas/anytime turkey stuffing."
Serving Size: 1 (74 g)
Servings Per Recipe: 8
"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!"
"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."
"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!!!"
"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."
"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."
"I was looking for a cornbread with no sugar and no flour, and I found it. I'm vegetarian, so I used butter instead of bacon grease. I also quartered the recipe because I was just cooking for myself and my 3-year-old. To make things easy I just used 1/2 tsp baking powder, no baking soda. Oh, and I used whole milk and a bit of vinegar instead of buttermilk. Of course, I had to use a whole egg, and the mixture sort of separated with a layer of egg on top of the bread. It was still very good. This is a great basic cornbread recipe."
"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."
"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!"
"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!"
"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."
"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!"
"tastes like something you would eat in a cabin if you were low on supplies, too rustic for my taste"
"I totally agree! Those of us who are born in the south (SW GA & "LA"-lower Alabama) know that true cornbread is made from good quality cornmeal (stone ground if you can get your hands on it) and NO flour or sugar. While my DH dearly loves sweet cornbread, he fell in love with my Mother's buttermilk cornbread that is just like this recipe and gobbles it up every time I bake it. I use my black 9 inch skillet, preheated in the oven with 1 Tbsp. oil so that the batter sizzles when it's poured in. It makes the most delicious crusty bread. At the holidays, I use this same recipe, adding chopped onions & celery to the batter to make Mother's Southern Cornbread Dressing."