Ben Mims’ Perfect Cornbread

I will check it out.

I ran out of cornmeal one time but had yellow grits so I put the grits in the food processor and pulsed a few times to get a variety of textures. It was the best ever and I now use a combination of grits and yellow cornmeal. Great texture and corn flavor.

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.

Fantastic cornbread.