I get tired of sugary cornbread - that stuff is for the kids; this is serious grown-up cornbread. You can always serve it with whipped honey butter if you can't pass up the sugar! I love that it contains no flour, so the gluten-free people in your family can enjoy it, too.
This is a perfect cornbread for making your own dressing. I used yellow cornmeal too. It's just my preference. Yum.
Very good! Not quite as moist or flavorful as some recipes I've made, but very delicious still! I appreciated the fact that it called for no sugar or white flour, as we were trying to avoid both when I made this recipe. I will probably make this again sometime soon - it goes excellent with soup, especially chili!
As a side note, I did not have buttermilk or yellow cornmeal, so I used water and Apple Cider Vinegar, and yellow cornmeal. I also doubled the recipe and baked it in a 9x13 pan for about 25 minutes.
This cornbread is fantastic. This recipe is my first encounter with cornbread that contains no flour, and my husband and I both love it. It's tender and naturally a bit sweet from the corn meal. I had yellow corn meal, and it worked fine. Also, when I made it last night I did not have buttermilk, so I subbed one cup sour cream and one cup milk with vinegar and it was still wonderful! Joy of Baking has great sub recommendations, FYI. Yum.
I haven't even MADE this, but know from the recipe that it works. Only difference is-when I was taught by my mama, you used stone ground self-rising cornmeal which eliminates the baking powder and the baking soda. Kay to this-melt the fat in the skillet in the oven FIRST and keep skillet HOT.
This recipe makes a good earthy cornbread. I cooked a piece of bacon in the pan which supplied the drippings and preheated the pan. Watch the cooking time - it's easy to overcook. Can use yellow cornmeal also.
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