this recipe sounds good, but I have always added chopped onions in my cornbread, just like my mother did and for sure NO sugar. When I use this cornbread for dressing, I add celery or celery seed.. Try it....
Commend you for highlighting a cornbread recipe without sugar. Everyone knows only Yankees use sugar.
But nowhere is there any mention of using Lard and what self respecting cornbread is made with Flour?
I've never not 1 time pre-heated my cast iron skillet before adding my cornbread batter and I always have a good thick and crispy bottom. I also add about 2 heaping tablespoons of mayo to my batter. It keeps it extremely moist and delicious.
This recipe is probably good. However, real southern cornbread has no flour and the fat used is bacon drippings. Butter has a role, but it is applied generously to each bite as is is being eaten. (If the cornbread is to be used in dressing, it’s okay to substitute a little flour for an equal portion of cornmeal.) No, mayo is not a sub for eggs, and the milk should be buttermilk from a cow.
Definitely our go-to recipe for cornbread, despite it having flour in it. I often cut the recipe in half and bake in my smaller 6.5 inch skillet. When pouring the melted butter into the batter, make sure to leave a good residue of butter behind in the skillet to allow for an even crispier crust.
This recipe is similar to the cornbread that I make which was my mothers recipe. Being a southern girl though, we use self rising cornmeal and self rising flour. I have a cast-iron skillet that I use just for cornbread. I put about a tablespoon of vegetable oil in the pan and put it in the oven to heat at 400°F while I am mixing the batter. I use one cup of yellow self rising cornmeal, 1/2 cup of self rising flour, about 3/4 cup of milk or buttermilk, one egg, and about a teaspoon of vegetable oil. I mix all of this together and put in about a tablespoon or so of water at the end. When the oven is hot, I’ll take the cast-iron skillet out and pour the batter in. I bake the cornbread for about 30 minutes or so at 400°F. When the cornbread is done I turn it onto a plate and serve it hot! Best cornbread in the world thanks to my mother.
It is okay if you use flour. However, my Grandmother nor I every used flour to make corn bread. We used only stone ground corn meal and self rising if you could get it. Therefore only had to use eggs, buttermilk and cornmeal.
There's nothing in the instructions about browning the butter *as it said in the description), just melting it.
I commend you for AT LAST coming up with a cornbread recipe with no sugar.
You add a bit of salt. Then, you had to go and ruin it by putting flour in it. If I were making cornbread dressing I would use some flour, but not for regular cornbread. Stores are now replacing self-rising corn meal with a self-rising cornmeal "mix." Yes, they have added flour. I have to hunt high and low for just self-rising cornmeal As you suggest, if you don't have an iron skillet you don't really have cornbread. Two people agree with me on this--Emeril and Lewis Grizzard. In fact, Grizzard wrote an impassioned column about cornbread.
The video at https://www.southernliving.com/dish/stuffing/perfect-cornbread-recipe-makes-mom-switch?utm_medium=browser&utm_source=southernliving.com&utm_content=20201231&utm_campaign=746499 says 2 cups cornmeal to one cup flour. This version says 1 cup to 1 cup. Which is it?
This is an amazing cornbread. Easy, Fast, Moist, Delicious. Add some corn kernels for texture.
Best cornbread ever!
I have made this a few times now. I liked it, it was a little less "corn" like than I liked. I went ahead and made it with 1 cup of milk (instead of 2) and one 14.5 oz can of creamed corn. To me, that made it much better.
Okay, so I was just looking for a classic cornbread recipe and found this. Didn’t have a cast iron skillet, so just melted the butter in a heavy 8x11 casserole in the oven while it preheated. Ran out of eggs, so subbed mayo (pretty much just eggs and oil anyway). No buttermilk or even regular milk, so subbed my plant-based milk (bean milk) with some vinegar in it. Didn’t even notice there was no sugar in the recipe until it was ready to go in the oven! After all that, I wasn’t expecting much but boy, was I wrong! The edge is so crusty and yummy! The bread is so moist and absolutely delicious! Try it! You’ll like it!
I've been making this cornbread for about 5 years. I was looking up southern cornbread recipes with no sugar. Found the Ben Mims recipe and it is my cornbread recipe now. It's flatter and denser than most cornbread but the buttermilk makes this taste fantastic. By the way Ben Mims isn't who you think he is. Look him up and you will see what I mean.