Southern Cornbread

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this Easter Sunday. I was very disappointed...not much taste. It wasn't liked by any of the guests and ended up throwing it out.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I decided to make cornbread on a whim while I was cooking dinner. I picked this recipe even after reading the reviews. I'm not sure how some reviewers found it salty. 1/2 tsp of salt is hardly salty. I actually added more salt after tasting the batter, and ended up sprinkling in some sugar (probably about 1 tsp. Once it was baked, it was incredibly bland. The edges were nice & crispy and the interior was soft and yet dry. I ended up drizzling honey on the cut pieces, which made it pretty awesome, but as is, I wouldn't make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved it. I halved the recipe (for 2, used yogurt instead of buttermilk, used 1/2 cup polenta and 1/4 cup flour and added 1/2 tablespoon brown sugar. Baked in a buttered cast iron skillet and it was a perfect accompaniment to my chili. Thanks Cat.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Cornbread was very salty i followed the recipe step by step dont know if i will make it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We loved this recipe. A couple of changes I made - some driven by necessity and some for taste - no baking soda as I didn't have any, added 2 small tins of corn kernels for some crunch, 1 cup of cornmeal (Polenta for us in the UK instead of 3/4 as the end mixture seemed a lot wetter than it sounded like it should be in the method.
It was a great savoury cornbread that worked perfectly with our spicy ribs. Not too dense as some can get. Highly recommended.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought it was a good recipe I did add 1/4 cup sugar and used oil instead of butter. It's simple and easy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This cornbread was tasteless and dry. I was wondering why there was no sugar in the recipe, but since this was from an Iron Chef, and after reading some of the reviews, I was confident to give it a try. I baked it for my fiance for dinner and he couldn't even eat it. Sorry this was no good for me. Still looking for that good cornbread recipe....

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is my all time favorite cornbread recipe! Tastes just like the cornbread I grew up with. Great taste and texture. Yummmm!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This cornbread is so wonderful and rich it didn't require butter once baked. This is absolutely the best cornbread I've had when compared to my grandmother's old southern cornbread.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Perfect Southern cornbread recipe. I love how fluffy it bakes up. Super simple to throw together and everyone loved it.