Southern Cornbread

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This is the best cornbread I've ever had! It reminds me of the cornbread my grandmother used to make. I made two small changes: 1 I added a tablespoon of Splenda. 2 I used a cast iron skillet, added a tablespoon of olive oil and preheated the skillet in the oven until the oil was hot. The texture and taste were phenomenal. No more Jiffy mix for me! The recipe is so easy that it's worth the time to make homemade.

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As a Southerner, I have been in search of an easy recipe that compares to my Mom's. This one is it (if not better. This recipe is much simpler and does not require oil (making it a bit healthier. It is so moist and buttery and my kids beg me for it. Note: if you don't have buttermilk, substitute by placing 1 Tbsp lemon juice or white vinegar in a measuring cup; pour enough milk in to make 1 cup, let stand 5 minutes and use in place of the buttermilk called for in recipe.

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Best cornbread ever!!!

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One of the best recipes I've come across. I added one tablespoon of brown sugar, added an additional half teaspoon of salt and substituted 3 of the 5 tablespoons of oil with rendered bacon fat. I also added well chopped bacon – 3 thick strips. And I soaked the cornmeal in the buttermilk for twenty minutes. What all of this does is produce a rich and savior cornbread. This is the cornbread my mother used to make in the 50s and 60s before everyone got on their health-food high horses. Delicious! Not a crumb left in the pan after dinner!

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Great southern cornbread. Easy to tweak to your liking but perfect as is.