Old style cornbread that is baked in iron skillet and rises very little. Grainy, not cakey, texture.
I have a hard time with cornbread recipies because I like my cornbread dense and grainy, but sweet. Most recipies are either sweet and cakey, or dense and salty or bland. The first batch I made followed the recipe exactly and was quite good. It was a little salty for my taste, but delicious drizzled with honey. Once I had a feel for the flavor of the original recipe, I set out on my own. I reduced the salt to 1/2 tsp, and added 1/2 tsp sugar and a good squeeze of honey. It was just about ideal. If you try it this way though, watch it carefully as it bakes. The added sugars can make it brown very quickly. You may want to compensate by baking it in a larger, shallower pan so that the crust doesn't brown before the center is cooked through.
Read MoreThis was exactly what was stated, it was a dense grainy cornbread that was easy to prepare and came out exactly like she stated. I have to admit I was wanting a lighter cornbread and did not like this type. I do like to make it in a skillet so this was what tempted to make it. I won't prepare it again, the family did not like it. It was my own fault for not picking another variety to choose from.
Read MoreI have a hard time with cornbread recipies because I like my cornbread dense and grainy, but sweet. Most recipies are either sweet and cakey, or dense and salty or bland. The first batch I made followed the recipe exactly and was quite good. It was a little salty for my taste, but delicious drizzled with honey. Once I had a feel for the flavor of the original recipe, I set out on my own. I reduced the salt to 1/2 tsp, and added 1/2 tsp sugar and a good squeeze of honey. It was just about ideal. If you try it this way though, watch it carefully as it bakes. The added sugars can make it brown very quickly. You may want to compensate by baking it in a larger, shallower pan so that the crust doesn't brown before the center is cooked through.
This is the perfect cornbread! It's the kind, being from Arkansas, that I was raised on and have eaten my whole life. I can't stand the sweet, cakey cornbread that most people make today - this is REAL cornbread!! Gritty and dense and not sweet at all - excellent! This brings back great memories of my Grandma's cooking. Perfect with a bowl of black eyed peas and a big glass of iced tea! :)
This is a great skillet cornbread recipe. I used regular milk rather than butter milk and it was still great. This makes a dense bread with a crunch crust. I prefer corn bread this way as it was how I was raised. If you are looking for a sweet corn bread recipe this is not it.
I have been looking for a cornbread recipe like this forever!! I do not like sweet or cakey cornbread!! Umm this is soooooooo goood!!! I would definately use this recipe over and over! Yum yums!!
Thank goodness, a non-sweet cornbread! My husband and I hate sweet, cakey cornbread and this was just like my mother-in-law used to make. Will make often.
Absolutely delicious cornbread. Perfect to eat with a bowl of chili or to make cornbread stuffing.
This was exactly what was stated, it was a dense grainy cornbread that was easy to prepare and came out exactly like she stated. I have to admit I was wanting a lighter cornbread and did not like this type. I do like to make it in a skillet so this was what tempted to make it. I won't prepare it again, the family did not like it. It was my own fault for not picking another variety to choose from.
My club used this 5X. Some used 1/4c maple, agave or honey, our fats varied(shortening, butter, coconut oil, canola) & we used thick cut polenta. R was great w/each preference combo & texture was incredible! My $.02: SALT:Too much for amount of soda used. Forget topping the original R w/butter! We 1st used the R as is, then needed to reduce the salt. I think it was a typo because the recommendation for adding salt to flour is .5tp/1c flour. There's only 1c here. Plus, baking soda is a salt. With confidence you can reduce the salt to taste because the rising will be unaffected (there's no yeast in this R). BAKING TIME:16 minutes tops! I used a 9" glass pan. With a sweetener the top and sides will burn if not watched after the 11 minute mark. As soon as you like the color place foil lightly over the CB and continue to bake. Sugar has carbon and therefore will turn to charcoal in heat; 450* is HOT and this happen fast in the R. No sugar? Start checking after 13 minutes by lightly tapping top of CB to feel if its solid. Like moist CB? Take it out as soon as it's solid. Not using CISkillets? Don't mind flour? Flour pan generously for less sticking. BAKING SODA:Baking soda can replace baking powder but reverse is NOT true. One must use bs or the CB will be flat. MILK:You can't use milk in this R. The Baking soda will only combine w/ acidic milk to form CO2 & leaven this R. MIX:Mix wet/dry separately.Combine at last sec. to retain as many CO2 bubbles as possible for the oven.
I made this cornbread with low fat margarine in a cake pan in the oven, and personally thought it tasted great warm, but my family didn't like it as much as the sweeter corn muffins I made from a different recipe. I liked it, though, and will make it for myself again.
This recipe was great! Exactly what I have been looking for. I don't like the "cake like" texture of cornbread I prefer the grainy texture of the good old fashioned kind.
If you use regular milk rather than buttermilk, make sure to use baking powder instead of the baking soda.
What I loved most about this recipe was its versatility for wheat-free cooking. The cornbread was great, but that's not all I was able to make. Using the same basic formula, I substituted the cornmeal with quick oats and came up with a deliciously spongy Oat Bread instead. That same recipe, using the oatmeal substitution, made a great muffin mix base (makes 6 muffins). Non-stick cooking spray and cake pans work just as well as shortening and a cast-iron skillet.
I did not have buttermilk so I mixed 1 cup of skimmed milk with 1 T. of vinegar, and I also added 3/4 cup of flour. Like many others, I also only used 1/2 t. of salt. Then, I added about 1 T. of oil to the recipe, too. I did not let the shortening melt in the pan. I instead used a 9" cake pan, and greased that with oil. Then I poured the cornbread mixture. I did not mix the mixture with the oil on the pan. My cornbread was ready in about 20 minutes. Yum!
My husband and father both come from the south and HATE what we use as cornbread here in California. It is sweet and cakelike...and although I love it, I have had to listen to them lament about missing REAL cornbread. When I found this recipe, I hoped that it finally put an end to their complaining...and it did! It was all they had hoped for...I did make a few adjustments after reading some of the other reviews...changing the salt to 1/2 tsp. , added a 1/2 tsp. of baking powder, 3/4 C. flour, and 1 TBS. oil...and it was perfect for them both. (In fact, the only reason I gave it just 4 Stars is because I did have to alter the original just a little...) Thank you sooo much for this recipe...and for the previous reviews! This one will be one of our regular recipes from now on!
This definitely is an "old-fashioned" version of cornbread, so don't expect it to be cake-like in texture or to rise as other recipes. I sprayed the bottom of my pan with Pam for baking and I added the melted butter to the mixture along with a Tbsp. of white sugar. Watch your baking time as it's done when it's a nice golden brown. Simple and delicious - perfect topped with butter or honey!
Lose the egg & most of the salt, then add a tsp baking powder and you will come out with beautiful non-sweet cornbread like my grandmothers mother taught her in the mid-1880s. If there are other people around when you take it out of the oven, you had better bake twice as much as you originally intended, since half of it will be consumed on the spot with a little butter! Crumbled up in milk, it makes a scrumptious late night snack. Reheat later with a small amount of water in a separate microwave container and it will be almost as good as when it first came out of the oven!
This is pretty much the way I grew up making cornbread & still make. However, I use a self-rising cornmeal so that eliminates the baking soda & salt. As soon as I pull the skillet out of the oven & put the hot oil in the mix I add 1 Tbs of butter to the skillet. It melts immediately and when you pour the bread in you get a nice buttery flavor on the crispy crust. I find that the bread is done & browned in approx. 25 minutes.
I wanted to make this low fat, so I used 2 egg whites instead of 1 egg. Because other reviewers said this cornbread didn't rise very much, I whipped the egg whites until they formed stiff peaks; then I folded in the other ingredients to the egg whites. I liked the results--the cornbread wasn't as dense as some cornbreads that don't have flour.
very authentic, but a bit too salty. might have been my fault, though.
This was a great cornbread with some of my personal modifications (some because of lack of items on hand): 1 TBS of sugar added Substituted shortening with "Smart Balance” butter spread ¼ tsp salt I used regular corn meat along with just a regular 8”x8” square baking pan. Because of the added sugar, I lowered the oven temperature to 400o and only cooked 25 minutes. My husband thought it was the best cornbread he had ever tasted. I tried this recipe because we just found out my husband was allergic to wheat (after 50+years). Thank you for this wonderful "wheat free" cornbread. My next venture..."wheat free" banana bread. I'll let you know what I come up with.
I really like that this recipe has no sugar. I used stone-ground cornmeal and reduced the salt to 1/2 teaspoon, based on other reviews. I used clarified butter instead of shortening and baked it in a divided cast-iron pan, so I got 8 wedges. It was done in about 12 minutes. I discovered that if it bakes too long, the cornbread deflates. I will definitely make this again!
I am a southern gal. But somehow this cornbread just didn't do it for me. I thought that because it didn't have flour or sugar, I could count on some homestyle cornbread. It was not what my Granny makes. It was not what my father-in-law makes. Way too flat and dry. I don't like sweet and cakey but this extreme opposite is not much better.
This is a very traditional cornbread recipe. Nothing fancy, but quite delicious. If cornbread makes you think of Jiffy...you probably won't like this.
not very good. too salty. i'd omit the salt in this recipe next time. i'm sure the baking soda adds a salty flavor as does the buttermilk. i only cooked if for half the time and the bottom was almost burnt. good thing i checked it halfway through! i've definately had better cornbread!
For some reason I can't make a pan of cornbread to my taste and that doesn't fall apart unless I use two eggs. So I did with this recipe, and it's perfect every time, flipped over onto a plate out of an ancient cast iron skillet, crusty on the outside, dense and delicious on the inside, and not a trace of sugary sweetness. I like it best just out of the oven, slathered with real salted butter. This is the cornbread of my childhood, and although my father's Tennessee farmer mother used homemade buttermilk and lard, I can't make it any better. Great doings, Nancy! Thank you.
This was very good but a little salty for my family and I .I would do it again but put less salt next time
Yeah! Finally someone who knows not to put sugar in cornbread.. This is the southern way.. No Yankee sugar here :)
FINALLY, a good southern buttermilk cornbread recipe without sugar! Thanks a million!
Having read the other reviews, I made this with only 1/2 tsp of salt. This cornbread recipe has its place, which is to serve with chili. It is not the slightly sweet, spongy cornbread you might be used to. This is strictly for putting at the bottom of the bowl and then ladling the chili over it. Used that way, it is fine. I recommend making it in an 8-inch cast iron skillet (not 9-inch), and checking it after 15 minutes in the over. It does cook more quickly than the printed recipe calls for. The 1/2 tsp of salt is just right. I would not put sugar in it...it's not that kind of cornbread.
I followed the recipe exactly, and it was far too salty. I was looking for a recipe that was not full of sugar and I will try it again just with half the amount of salt or less even. It was pretty crumbly, but I am guessing maybe it is supposed to be that way.
This is exactly like my recipe (mine uses double the ingredients but the same proportions) except I use bacon grease instead of shortening. Try it for a little added flavor.I had begun to think we were the only people who dont like sweet cornbread. I see I was quite wrong! As my husband says, I'll have desert AFTER dinner. Thank you for making this available!
Finally, a cornbread recipe without sugar. I don't like sweet cornbread. Thank you.
Thanks for this wonderful recipe...so quick and easy and lots of flavor. I like the fact that it is baked in a skillet which adds a little crispyness. I used olive oil and regular cornmeal since I didn't have stoneground cornmeal in the house but it still was delicious. Bet its really good with stoneground. Beans, cornbread, fried potatoes, greens and of course, white onions quartered...Can't be beat!!!
This is a wonderful recipe. I do not like cornbread to be cakey or sweet. It tastes just like my grandmother's! I think the key is the cast iron skillet.
far too salty for me--made a little 8" round, and it's been a week and no one has touched it since the initial taste. Won't make this again.
Love the simplicity of this recipe! I don't like that most cornbread recipes call for flour (and LOTS of flour at that), so I was pleasantly surprised to find this simple and yummy recipe. I made buttermilk with 1% milk and a little vinegar, cut my salt to 1/2 tsp., and added 1/2c whole corn, and this recipe was great! Dense, grainy, and delicious, and the whole corn adds a bit of a sweet taste to the hearty bread. Loved this recipe, will definitely be making again.
I hate to give a bad review, but this did not turn out at all. I double checked the recipe and I followed everything, I didn't read the reviews about the time and I wish I would have. I baked it for 30 minutes in my cast iron skillet, it did not raise at all, not one bit. It was also very dark brown on the sides and bottom. It was not even tastable.
Good skillet cornbread. We like savory & grainy when it somes to cornbread as opposed to sweet & cakey, so this was a good choice for us. I love cornbread from a skillet with that crispy bottom and edges. Thanks for the recipe!
I had to make this recipe twice because the first time I thought I did something wrong but it doesn't rise much and the other reviews are right about it being way to salty and I don't think my husband has ever thought that about anything. I will not make again. sorry.
Wonderful and easy recipe. Definitely double the recipe if you have a large cast iron skillet! Served with Boilermaker chili from this site.
Finally! I've been searching for a real cornbread recipe but kept coming up with cake like corn muffins instead. This recipe is the real thing. Only note is that at 27 minutes at 450 it was about to over cook so keep your eye on it starting at the 20 minute mark. Going to make some today for a yummy southern thanksgiving dressing.
This was just OK. It DEFINITELY doesnt need to cook any more than 20-25 minutes. I didnt find it salty, just tasteless. Im a good ol'Southern girl from VA, but this wasnt for me. I'm going to put the rest UNDER the chili and eat it that way... great suggestion!
Great recipe! Easy and fun to prepare. I'm surprised how many guests prefer this old style cornbread to the sweet fluffy variety. Be sure to use a fine-gring cornmeal. The popular medium-grind cornmeal is too coarse and results in gritty cornbread.
Finally, a true southern cornbread recipe that isn't a sweet cake-like bread. If I wanted sweet bread, I'd bake a cake... This recipe goes wonderfully with pinto beans as well as chili. Nothing like using fresh stone ground meal as well...YUMMY!!! For those who claimed it didn't have any flavor. Did you use the BUTTERMILK??? That's where the flavor comes from. Another thing, this is a very small batch, bake it in a small skillet, not a 9 inch one..more like a 6 inch cast iron. Fresh stone ground cornmeal doesn't have baking soda/baking powder/salt.....Most old-fashion/seasoned bakers knows that. It should have been added to the recipe...
Very nice, quick and simple recipe. I cut down the salt to 1/2 a tsp and cooked it for only 13mins before it was done. I also used ricotta cheese rather than shorting to cut down on the fat.
Corn bread should not be sweet and fluffy! This one is the dense salty kind that goes really well with a pot of beans and ham bone. I back off the salt in this recipe a bit though. The sweet fluffy kind is, I admit, pretty good as a muffin for breakfast:)
thick, this was the real thing, I added sugar, and self rising flour to this recipes, and it was great!!!
Excellent!! Finally, a true Southern Cornbread recipe - NO SUGAR!! We had this once a week when my mother would cook an all southern vegetable meal for a break from the meat oriented meals during the rest of the week. We five kids loved it with yellow squash, yummy turnip greens, blackeyed peas and whatever was garden fresh that week. But our favorite use for this cornbread recipe was for Thanksgiving Turkey Dressing to - die - for. Lots of chopped onions, celery and giblets....cooked in the turkey and in a cast iron pan so it would be all crunchy. Heavenly with fresh cranberry sauce and turkey and gravy and sweet potatoes...oh my!! Absolute perfection. If you want the truly authentic Southern Cornbread recipe version use bacon grease in the cast iron pan rather than lard. No corn kernels or jalapenos or cheese for the purist. This is in no way meant to please a sweet tooth.
This was a satisfying accompaniment to a pot of spicy chili. (You don't want to be eating sweet, fluffy cake masquerading as cornbread with stuff like that!) It was really fast to throw together, too. I think I may add a bit less salt next time. Also, this only took about 15 minutes to bake in my oven, so keep an eye on it.
Just what I needed- a cornbread without flour. I baked this batter as muffins, since I needed to freeze them ahead of time. Also added 1 T. Xylitol sweetener and 1/2 tsp. baking powder. (No idea why on the last ingredient!)
we were really surprised! when we took it out of the oven, we thought we were gona have to find a different recipe, but we LOVED this! We were surprised that it was so flat, but it was nicely brown, the taste is out of this world!! It isn't sweet or cakey, and lots of reviewers say it was too salty, but we didn't find that to be true. It was flat enough that we couldn't slice it in half and butter it, so we put the butter on top,and it worked so well. it doesn't make a large amount, but we don't need a large amount. its a real keeper! We couldn't be happier! Its going to have a special place in our recipe file! thank you!
Great, easy recipe. I've made it many times and love it. That said, HALVE THE SALT!! Sorry but it's MUCH too salty for my taste, as written. You can always add salt at the table. Other than that, I've substituted whole milk for the buttermilk many times, and I've always made it with butter rather than shortening (I rarely have buttermilk and never shortening) and I don't notice any difference. I've also added frozen corn and honey to the batter, and thought both were great additions.
This was disappointing. I love the idea of it being very simple with limited dish dirtying.. but the flavor wasn't what I was expecting. Too salty for my taste.
I did add about 1/4C honey and 1/4C white flour to the recipe and baked in a non-stick, metal cake pan for about 20 minutes. Only had regular cornmeal, not stone ground. Love the texture. Even with adding honey, still not sweet and still very good!
I modified this recipe for a friend who's allergic to gluten and dairy by subbing soy milk for buttermilk. I had my doubts because the batter is so watery, but it did come together. If I ever make this again I will use vegetable oil instead of shortening and whisk everything together WELL before baking to avoid having an egg-y coating on the top of the bread. I like other cornbreads on this site much better, but this works if you can't have gluten.
this recipe turned out great! when i make chili for dinner i like to have cornbread go with it and the sweet stuff seems to make the chili taste funny. this recipe was perfect for it. the only thing i changed was to add about 1/2 cup of shredded cheddar to the batter.
I usually prefer the cakier, though not necessarily sweeter, cornbread, but I chose this recipe because it contained no regular flour. My husband has sever allergies and is trying to go gluten-free. We did not like it. It was easy and true to its description, but just not to our taste. If I do it again I will probably add some creamed corn, cheese, and maybe some onion to liven it up some and cut the grainy density.
THIS is cornbread. Perfect recipe. I like my cornbread to be a bit sweet so I add a couple tablespoons of sugar, but that's just a personal preference. This recipe is great for those on gluten-free diets.
i loved this cornbread. just like my grandfather used to make every morning on his virginia farm. however, salt does need to be reduced to 1/2 t, and i used skim milk and it turned out fine.
Quick and easy cornbread just like Grandma used to make. Hubby loves it with pinto beans. Don't have cast iron, but comes out just fine in a loaf pan. Thanks! Made a healthier version by using milk and leaving out the oil!
This is the cornbread I remembered from my youth.
My husband is gluten-free and so I'm often limited when looking for good cornbread recipes. This was a good base, but I would suggest a few changes. I found this way to salty, so I cut the salt down to 1/2 tsp. I also added 1 tablespoon of sugar just to add a touch of flavor and softer crumb. Very good!
This is what I was looking for! I've been trying to find a cornbread recipe that I like, but most of them just taste like yellow cake with some corn added. This is perfect. It's not sweet, it's dense and moist and delicious with chili.
I really didn't think this was going to work. I usually add flour to my stone ground cornmeal recipes. I also thought the heat would be too high. My husband is a diabetic so I decided to go for it. I took a peek at it during cooking & it looked like it was a weird boiling mess. But, I'll admit I ate half the pan. Kept coming back for more. Really liked it. I even did the vinegar, skim milk trick since I didn't have any buttermilk. Can't wait to try it with buttermilk. I also only had butter flavored Shortening so I used that. It's a simple recipe that I really liked. I did take it out at about 25 minutes. It was started to get really brown around the edges.
I followed the recipe exactly except for substituting whole milk for the buttermilk. I thought it was just o.k. My husband said that it had a spongy texture and he would only give it a 3.5. It was super flat and I guess I'd rather not have it that way. I cooked this in an iron skillet in my oven and it only took 15 min. I'm glad that I checked on it b/c a few more minutes and it would have been burnt all over. The outside was plenty done but the inside wasn't. I think the only thing that made this kinda tasty for us was the butter I spread on top of it! I probably won't make it this way again.
Cornbread like my Great-Gran made...Southern to the bottom of the iron skillet! If you've been passed an iron skillet from the family this is the recipe that will make it shine!
Excellent! I used plain soy milk, rather than butter milk plus one TB raw honey! It was a little salty for my taste so I think next time I will use a little less. Since I cant eat dairy or wheat I will surely make this again!
I accidentally used baking powder instead of baking soda so that might be why it was really dense but the flavor was awful. All I could taste was the sourness of the buttermilk.
This recipe worked well for me, I can't imagine what could have went wrong for others. I decreased the salt based off other reviews, and I cooked it at 400 degrees for only about 15 minutes. My oven tends to run pretty hot though. I served under white chicken chili. perfect!
Only thing I changed was the shortening. I did not have it so I used real butter. Loved this recipe!
Thank you so much for this recipe Nancy! As per other reviewers, I didn't cook the bread but about 25 minutes and I reduced the salt by half. The only other changes I made were to add about a tablespoon and a half of Masa Harina (I love that stuff) and a couple tablespoons of honey. Just based on taste this recipe is certainly five star but it stuck terribly to my pan, I will be making this very soon and will try more shortening. My only other complaint was that the recipe didn't rise as much as I wouldve liked, but that was probably my fault; I used self rising cornmeal so I left out the baking soda (which I was out of anyway).
Sadly this recipe just didn't live up to my expectations. I read and reread it and I baked it as per the instructions in my cast iron skillet and it came out thin, hard, and salty so I ended up not using it.
This is the kind of cornbread my grandma makes. She says cornbread is not suppose to be sweet. Anyhow I use this for my cornbread stuffing and it works great.
I like the idea of baking the bread in the skillet, but the bread itself didn't have much flavor.
Just a note on the directions: Baking at 450 for 30 to 40 minutes isn't right, especially since it's so thin. Mine was ready to catch fire at the 27 minute mark when I--thank goodness--checked it!
Serve ASAP after cooking. Very good.
This was delicious cornbread. Not sweet in anyway, which is what I'm used to in cornbread. That said, the directions are completely nutso. I used a 10-inch iron skillet, adjusted all the ingredients to 1.5 the called-for amounts (i.e. 1.5 cups cornmeal instead of 1 cup), and baked at 350 for 23 minutes. Came out perfectly cooked and just slightly browned.
Easy recipe & the hubby likes it. It's not a sweet cornbread, great w-soups & helps turn out an awesome dressing!
On the second try I reduced the salt to 1/4 teaspoon and I added 1/4 cup of sugar. I made two seperate batches and poured them in a cast iron pan to bake. Baking powder not baking soda!
Holy smoke, this is good. True southern cornbread like I grew up with. I doubled the recipe and baked for 23 minutes in my 10-inch iron skillet. I did come back to change my rating to 4 instead of 5 stars because it really is too salty. At first I thought I liked it, but next time I'll try cutting the salt in half. Otherwise a great recipe!
I would have given this another 1/2 star but this site doesn't allow it! This is a great recipe and does and is just what it says. If you want sweet and cakey, then go to another recipe. Enjoy with chili, bbq ribs, fried chicken and all kinds of great southern dishes.
This is almost certainly the recipe my grandma used. She said if it's got sugar, it's CAKE!! Of course she substituted bacon grease for the shortening...as will I...but a million thanks for the true southern cornbread!
Cooking time was too long in this recipe, only took about 25 minutes. I didn't like the idea of using shortening so I substitued butter but you must watch the melting butter very carefully as not to burn it. I didn't mix the butter into the mixture, rather just poured the batter into the melted butter. This was OK but think a recipe with flour, sugar, and butter is best for our taste.
I wondered how this would work with no flour, but I followed directions. I poured the very thin batter into my hot greased skillet and stirred in the fat (olive oil). I set the timer for 30 minutes, but peeked in at 22. Good thing, since the edges were quite dark. I took it out, cooled slightly, and cut it. Quite dark on the bottom (not burned). It's only 1/2 inch thick. The flavor is OK. I agree the salt is a little too much. This is not going to be my new favorite cornbread recipe. Sorry. UPDATE: I revisited this recipe today. I read the reviews suggesting a lower temperature and to make sure to put vinegar in the milk if not using buttermilk. I also realized my skillet is larger than the recipe calls for, so I increased amounts by half. My result was a thicker bread and I turned it out of the pan so that it would not continue to brown. It looks beautiful. But, alas! I miss the sugar and flour! So although this may be what YOU are looking for, it is still not for me. But I really tried. In this case, people who DID NOT follow the recipe's directions, but left a review telling what they did instead, really helped me. These directions do not seem to be accurate for many people.
Mine was very shallow in the pan and stuck like mad to the cast iron skillet. Taste was dead-on though. Next time I'll double it and grease the pan more generously beforehand. I also cut the salt in half. REALLY GOOD CORNBREAD.
original recipe is a little to wet and eggy for us. i use 3/4 of an egg and its really good.
My grandson is allergic to wheat flour. Not only is this good tasting . But the best corn muffins ever.
Standard cornbread. Exactly what I was looking for, without any additions.
So easy! Too salty for us though, so the second time I tried it, cut the salt in half which was just right. Also tried adding a third cup of corn, which was also good. Very nice basic recipe to play with. One note: in my convection oven, at 450, it cooked in 20 minutes, so folks might want to check how it's going in their ovens. This will be our go-to recipe to build on.
