Down-South Cornbread

Forgot to add......I think the bacon drippings would be a wonderful addition to mine and will try next time I make it!! THANKS for the suggestion.

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My goodness. Doesn't anyone use a little jalapeo peppers in their corn bread? I use whole corn and creamed corn in mine. I HATE dry corn bread. Even the sour cream would make it a little more moist. When I make my recipe people come running for a piece.

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Let's try that again with the right numbers: Preheat oven to 400 degrees. Place 4 tablespoons bacon drippings in large heavy iron skillet and put in oven to melt/heat drippings (let them get hot but not smoking). 3/4 cup all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt Sift together above ingredients into a mixing bowl. Add 1 1/2 cups yellow cornmeal to sifted ingredients. 1 beaten egg 1 3/4 cups buttermilk Make a well in the dry ingredients and add the beaten egg. Add the buttermilk and mix thoroughly with a wooden spoon. Add the melted bacon drippings (they should sizzle when they hit the batter) and incorporate thoroughly so there is no film of grease on top of the mixture. Pour into the skillet and return to the oven. Cook 25-30 minutes until done. Remove from oven and invert onto a serving plate.

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OK, here's buttermilk cornbread: Preheat oven to 400 degrees. Place 4 tablespoons bacon drippings in large heavy iron skillet and put in oven to melt/heat drippings (let them get hot but not smoking). cup all-purpose flour 2 teaspoons baking powder teaspoon baking soda teaspoon salt Sift together above ingredients into a mixing bowl. Add 1 cups yellow cornmeal to sifted ingredients. 1 beaten egg 1 cups buttermilk Make a well in the dry ingredients and add the beaten egg. Add the buttermilk and mix thoroughly with a wooden spoon. Add the melted bacon drippings (they should sizzle when they hit the batter) and incorporate thoroughly so there is no film of grease on top of the mixture. Pour into the skillet and return to the oven. Cook 25-30 minutes until done. Remove from oven and invert onto a serving plate. gryphone@mindspring.com

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Don't you realize a True Southerner would NEVER put sugar in cornbread? What were you thinking? Cornbread was meant to taste like corn, not cake.

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Use buttermilk and use bacon drippings instead of canola oil in a cast iron skillet.Yumo

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I use a Cast Iron skillet to make corn bread put it in the oven when you turn it on to preheat and when its hot add 2tbls of canola oil pour in batter and bake it will leave a nice brown crust on the bottom of the bread its great

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Mr Food - when will we be able to print our "notes" when we print the recipe?

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I have not made this recipe, but do make cornbread. Most of the ingredients I use except sour cream and baking soda. Gotta have buttermilk, and the butter is spread on the top when it's almost done. I, too, feel that it's a matter of your taste whether you like it sweet or not. I was born and raised in the south--have lived all over the US and abroad, but I am a Southern Girl at heart! I learned to make cornbread from my mother, and she put sugar in hers and that's how my family eats ours. We all like what we like--just my opinion.

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I'll skip the sour cream and use buttermilk. I read the comments and did some searches. Turns out that Paula Deen has a cornbread recipe on her site that calls for sugar. Personally, I like my cornbread cracklin'

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Looks yummy! Look forward to trying this one out

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Hey people...These recipes are Elvis's favorites, not yours and not yours to correct or change!!!! You do it your way and don't try to change what Elvis liked!!!!!!!!!!!!!

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I use buttermilk but no sugar and definitely no sour cream!

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Recipe for cornbread. 11/2 cups self rising meal 1/2 cup self rising flour pinch soda 4 eggs 11/2 cup buttermilk 2/3 stick butter . Melt 1 stick butter in iron skillet add 2/3 0f it to cornbread add all ingredients and stir well. Pour in hot skillet with 1/3 cup melted butter and bake 450 degrees for 20-25 minutes. Now thats cornbread .

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Southerns make cornbread with buttermilk and do not add sugar.

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Elvis was a southern boy. Where's the buttermilk?

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No Southerner, worth their salt, would use sugar in their cornbread!!!

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I'm a southern native but was raised all over the country. The 'South' covers a pretty wide range and not every southerner makes the same styles of recipes. I personally prefer a sweeter cornbread, it's all a matter of personal taste!

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I have lived in the South all my 63 years. I agree with the other reviewers--no sugar. I, my mother, and my husband's Great Uncle Bob, the real expert , all use equal parts flour and cornmeal.

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Grammagobbles: I would like to say as a southern lady of 70 we don't put sugar in our cornbread. we use cracklins. When you use sugar that makes it johnny cake. thanks for letting me have my say.

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do you have to use butter or will margarine work in this bread?

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Oh, pleaseeeeee! NO southerner would eat cornbread with sugar in it. It's BREAD, not a muffin - like in the North. And, REAL southern cornbread has at most a few tablespoons of flour in it.

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I use buttermilk and leave out the sugar, not wild about sweet cornbread

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Yum...Yum...Yum... We had it tonight with chili and it was a huge hit. So easy too.

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homecookin: We re-tested this recipe after reading your review, and added a touch more sugar and milk based on your comments. Our entire Test Kitchen staff loved this cornbread recipe. We hope that you'll try it again.

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I have eaten many cornbreads before but this cornbread even Gordon Ramsay & Emeril Lagasse would probably throw away. I followed the directions as it read. It was extremely dry and very bland. It definitely needed something - more sugar, something. Very dry very bland, very bad. I have had southern food that was out of this world - this was NOT one of them. Not recommend this to anyone unless greatly improved.

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