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Recipe Summary test
Ingredients
6
Original recipe yields 6 servings
Directions
Nutrition Facts
Per Serving:
262 calories; protein 5.7g; carbohydrates 35g; fat 11.1g; cholesterol 34.3mg; sodium 467.3mg. Full Nutrition
Most helpful positive review
I'm from the south and grew up on classic buttermilk cornbread. I've since moved and forgot my family recipe so I looked up a recipe here to jog my memory. This was a very good base recipe. The result was a crispy bottom and soft moist middle. The perfect cornbread in my eyes. However I did change a few things. First I used an iron skillet. If you want a good crispy crust you must you an iron skillet. I preheated the oven to 400 degrees as the recipe says then I put a cool iron skillet in the oven with a thin layer of vegetable oil on the bottom in the oven to heat. Heating the skillet before adding the mixture will prevent the bread from sticking. After preparing the skillet I Mixed the recipe together as directed except for a few minor exceptions. I did not use potato flakes or baking powder I used buttermilk (this is also a must for cornbread) and I added a cup of cornmeal instead of 1/2 cup. Then I carefully took the hot skillet out of the oven (be careful by now its HOT) Added the mixture and baked for 20 minutes. After the 20 minutes was up I changed the stove to high broil to brown the top not required but it adds a little extra something. If you do broil your break make sure to stay with it and watch it shouldn't take more than a few seconds 30 tops. Leaving it on broil too long will burn the bread. Good luck to anyone who makes this and thinks to Chefkimber for submitting a wonderful base recipe. Read More
Helpful
(28) 
Reviews: Most Helpful
I'm from the south and grew up on classic buttermilk cornbread. I've since moved and forgot my family recipe so I looked up a recipe here to jog my memory. This was a very good base recipe. The result was a crispy bottom and soft moist middle. The perfect cornbread in my eyes. However I did change a few things. First I used an iron skillet. If you want a good crispy crust you must you an iron skillet. I preheated the oven to 400 degrees as the recipe says then I put a cool iron skillet in the oven with a thin layer of vegetable oil on the bottom in the oven to heat. Heating the skillet before adding the mixture will prevent the bread from sticking. After preparing the skillet I Mixed the recipe together as directed except for a few minor exceptions. I did not use potato flakes or baking powder I used buttermilk (this is also a must for cornbread) and I added a cup of cornmeal instead of 1/2 cup. Then I carefully took the hot skillet out of the oven (be careful by now its HOT) Added the mixture and baked for 20 minutes. After the 20 minutes was up I changed the stove to high broil to brown the top not required but it adds a little extra something. If you do broil your break make sure to stay with it and watch it shouldn't take more than a few seconds 30 tops. Leaving it on broil too long will burn the bread. Good luck to anyone who makes this and thinks to Chefkimber for submitting a wonderful base recipe. Read More
Helpful
(28) A quick and easy recipie. I would like more a corn taste and use 2x the amount of sugar. Read More
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(21) Unfortunately I found this recipie not very good. I found it dry as most cornbreads. Read More
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(19) Advertisement
Very quick and tasty. I sprinkle an extra teaspoon of sugar on top before baking for that sweet taste. Read More
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(14) I was quite impressed with this cornbread recipe. I was looking for a new cornbread recipe to make cornbread dressing with. I doubled the recipe (but I only increased the baking powder by two additional teaspoons instead of four) and this recipe proved to be excellent. It was a good base for my cornbread stuffing and won praises with my family. This cornbread recipe is definitely a keeper for me. I did omit the potato flakes and it still worked out very well. Read More
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(12) If you grew up in the South eating grandma's cornbread on Sunday you will not recognize this as cornbread. The proportions of cornmeal to flour are backwards at best and I even increased the meal to 1 cup. Perhaps this is what passes for cornbread in some places but not around here. Read More
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(7) Advertisement
UFF what can I say... it was quite moist but not sweet. I would have liked it with more cornmeal flavor too. Read More
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(7) 
being from tennessee i have had some pretty great cornbreads and this is not one of them. this cornbread is just okay. i doubled the sugar and the cornmeal and used buttermilk and still it was rather dry. we had it last night with vegetable soup--it's great for crumbling into the soup because you can't tell how dry it is but for eating it by itself like i said it's just okay. i took one reviewers suggestion to preheat the pan with vegetable oil in it before adding the cornmeal mixture and unfortunately my cornbread stuck to the pan. so i will not be doing that again! Read More
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(6) 
