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User Reviews

Southern-Style Cornbread

User Rating 4 out of 5
10 Reviews
9 out of 10 users would make it again
5 out of 5 5 out of 5
like Grandma Findley made!October 23, 2012 By Leefi1
I left out the flour, used Bob's Stone Ground Corn Meal. As my skillet heated with our local Hemplers bacon diced in it, I mixed my batter. I used butter in the batter, drizzled part of the rendered bacon fat on the top of the batter but I left the bacon in the pan ( pork cracklin's are really traditional) It is so very much like the unleavened cornbread of my childhood. I have missed it. That damned sweet yankee ""cake-like"" cornbread is not the right taste or texture! I generally eat low-fat low-sodium, but for this I made an exception and sprinkled the top with flakes of sea salt...this is classic low-country poverty cooking! Perfect! Thanks...
6 of 7 people found this review helpful.
5 out of 5 5 out of 5
terrific cornbread recipeJanuary 01, 2011 By vlowery
I made this recipe as it is given--without the sugar--and it is perfect and very easy. The cornbread tastes just like I remember it from my childhood in East Tennessee. Thank you!
5 of 6 people found this review helpful.
5 out of 5 5 out of 5
always leaving out somethingFebruary 28, 2010 By yumekamoore
I'm always leaving out one main item all the time. So i made it my business to grab my laptop and explore the web. My god im glad i did. Something said look up southern style cornbread and when i did the web didnot take anytime waisting went straight to it. so with that said i'm glad your receipe was there for my use and i will be back for more thanks a bunch i would rather do home made any day than jiffy mix just dont have that grandmom and mother taste you know what i mean. Oh, and by the way the corn bread was great now that i had all the ingrediants. Thanks again yumeka from mphs., tn.
1 of 2 people found this review helpful.
3 out of 5 3 out of 5
Just okayDecember 09, 2009 By jcooper38
Not very flavorful. Texture a little too dry for me. However; I decided to crumble this in my ""Southern Food Chicken Noodle Soup"" before eating and that was an excellent idea so all wasn't lost!
0 of 0 people found this review helpful.
2 out of 5 2 out of 5
Moist cornbreadSeptember 19, 2008 By cr928008
I am looking for a moist cornbread, that is cakelike but not sweet. This one was too dry. When I was young my Aunt used to make cornbread you could eat without a beverage...mine is too dry and it crumbles when you cut it. What ingredient will I need to get this texture. (jiffy is too gooey.
1 of 3 people found this review helpful.
5 out of 5 5 out of 5
Awesome cornbread!January 25, 2008 By Fae_Green
I substituted corn meal for the white flour and left out the sugar, because that's the way we like it. It rose up nice and high and didn't burn. Maybe the best cornbread recipe I have ever tried. Now to try it with cracklin's!
9 of 11 people found this review helpful.
5 out of 5 5 out of 5
good cornbreadDecember 22, 2007 By wisdom77
this cornbread is good accept instead of me using 2 teaspoon of baking powder and salt , i used 1 teaspoon each because 2 teaspoon of baking powder and salt made it taste funny. over all i have been using this recipe for 2 years now and i love it!!
3 of 3 people found this review helpful.
4 out of 5 4 out of 5
corn breadDecember 16, 2007 By i4bikes
Very good old style cornbread. I used the sugar and it was not what I would call sweet bread. I used a regular 9"" cake pan and it worked just fine.
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
amazing cornbread!December 07, 2007 By gregumsdagreggy
i'm from New England, spending my first Thanksgiving away from family in London. My friends and I decided to cook our own thanksgiving ourselves and this cornbread recipe is what i used to make cornbread. So delicious, I'm making it again right now for a snack!!!
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
Most Excellent Cornbread!November 22, 2007 By charmalarm
I'm from the south, transplanted to Alaska and I am a HUGE fan of cornbread WITHOUT SUGAR. (I grew up with salty cornbread baked in an oiled skillet. I know. My arteries love me...) This recipe is the closest I've seen to the cornbread base that my mom made and used for her fabulous, famous Thanksgiving dressing! YUM!
16 of 17 people found this review helpful.

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