Comments on: Southern Cornbread

By: T. West

T. West — Tue, 30 Nov 2010 19:27:32 +0000

born and raised in the south my mother and made cornbread every work day. never seen or heard of cornbread with sugar in it or baked in anything other than a cast iron skillet with minimal ingredient , souther cooking was simple and easy, eggs milk and lard or bacon grease

By: Cheri

Cheri — Tue, 12 Oct 2010 15:23:43 +0000

Born and raised in the north with southern roots, I want to let my kids experience something other than pizza and Chinese food. I have fondest memories of visiting my great Aunt and going through her kitchen and ALWAYS seeing the iron skillet of white corn bread, the best I have ever tasted. After trying unsuccessfully for a few years to recreate it, yours looks like I might be going in the right direction. Look forward to trying with succotash, fried fish and chili for the winter months.

Nothing sweet but the TEA!

By: Christy, The ShoppinJunkie

Christy, The ShoppinJunkie — Mon, 09 Nov 2009 18:54:54 +0000

Buttermilk cornbread & butter – a staple of life. I wouldn’t know how to make cornbread in anything other than my 10″ iron skillet. Thanks for making me drool (again) Rhoda. I gotta quit reading your stuff at the office. People are starting to talk.

FYI – Made 14 (yep, 14) pans of chicken & cornbread dressing this weekend; my family cannot live without it on holidays. The cornbread for the dressing must be extra dense, so I use 2 cups of buttermilk, THREE eggs & 1/2 yellow-1/2 white cornmeal to each pan of cornbread, cooked to crunchy goodness on the outside. Took 2 days, but now my freezer is full of Christmas gifts & To-Die-For party food. Wish you were closer, Rhoda, I’d bring you a pan.

Christy

P.S. Can’t wait to see ALL the Hospitality House pics to come!

By: Pam @ Ramblings of a Happy Homemaker

Pam @ Ramblings of a Happy Homemaker — Sun, 08 Nov 2009 12:11:32 +0000

Mmmm…nothing like some good ol’ cornbread. This is almost the exact recipe that I use – except I don’t add an egg to the batter. And I don’t usually add the oil to the batter, although I have. I also use all buttermilk like you did. It keeps it much moister. Oh, and by the way, I grew up in Michigan. My family all grew up in the South, though, so I consider myself a Yankabilly instead of a Yankee. I don’t care for yellow, sweet cornbread. Bleck!

By: Amy

Amy — Sat, 19 Jan 2008 23:31:00 +0000

Hi Rhoda,

Great recipe! I'm vegan and used soy milk in place of the other milks, and it turned out great!

Thanks!
Amy

By: barb michelen

barb michelen — Sat, 19 Jan 2008 16:22:00 +0000

Hi again, see tthis is the site i told you i signed up to. It has some nice information about how to make money using OPP, i think you might find it interesting. here it is. bye!

By: ValleyGirl

ValleyGirl — Sat, 19 Jan 2008 16:09:00 +0000

I’ve never made cornbread in my cast iron pan, but I DO LOVE ME SOME CO’NBREAD!! I love it both ways — with a bacon and egg breakfast, I’ll make sweetened cornbread muffins, but as the accompaniment for an evening meal, I’ll the do unsweetened, cheese-and-jalapeno-laden variety. Either way, we love it! Must try it in a pan though — it looks awesome and I bet it tastes a little different. (haha, its’ probably more authentic tasting!!)

By: Alice

Alice — Sat, 19 Jan 2008 13:35:00 +0000

Being a Yankee myself, I’ve never made cornbread. I think I’ll have to remedy that with your recipe. It looks delicious!

By: Classic Charm

Classic Charm — Sat, 19 Jan 2008 13:30:00 +0000

Rhoda,
Well I came to see if that light fixture was hung yet…and instead you are making me hungry! HA!!!!
Your cornbread looks fantastic…you know I’ve thought about getting an iron skillet…and I think you just made up my mind. Yum!
Rose

By: Judy

Judy — Sat, 19 Jan 2008 05:30:00 +0000

Yep Rhoda, ya can’t beat good old Southern cornbread in a black skillet! My friend Judy makes the best cornbread so I use her receipe. It’s basically like yours but I’ve never used the sugar. When it comes out of the oven, my husband wants to stand over it and eat the crispy crust before I can even turn it out on a plate! My mom says her mother used a “pinch” of suger in just about everything. My mom also uses sugar in her spagetti sauce! Your veg. soup and cornbread sounds so good I think I’ll make some Saturday (we are supposed to have snow here and I think ya’ll are too!)
Have a safe and wonderful weekend- Judy