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I've tried many recipes for corn bread. But my family and friends agree my version is one of the best they've tasted. It turns our moist and delicious every time.
This recipe is:
Quick
Nutritional Facts 1 serving (1 piece) equals 198 calories, 7 g fat (4 g saturated fat), 41 mg cholesterol, 227 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Corn Bread in Country Woman January/February 1991, p37
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Reviewed on Jan. 08, 2013 by mother of 3
Pardon me, BabyblueeyesJacque, your comment sounds like you've never had TastyKake's sweet corn cakes. They are suitable for toasting, then spreading with sweet butter. They are so scrumptious, you should try them & not knock sweet cornbread.
Reviewed on Aug. 16, 2012 by BabyblueeyesJacque
If u were raised eating sweet cornbread, then I can understand. I was raised eating this way. & Like Mark Lowlry says. U don't put sugar in cornbread. It a bread not a cake. Byt the way. If u don't know who Mark is. He is from the Gaither Gospel Music. Jacque, Virginia Beach. Va.
Jacque,
Virginia Beach. Va.
Reviewed on Mar. 01, 2012 by frawgee_lady
Good, basic corn bread recipe. I increase to 2 eggs. Makes the consistency less crumbly.
Reviewed on Feb. 24, 2012 by jennifer.sheremetta
I agree 100% with BabyblueeyesJacque. why on earth would anyone want to put sugar in their cornbread?? UUUGGGHHHH YUCKY! Maybe its just a southern thing. As far as the recipe. I loved it. Sure it was a tad bland, but my husband & I loved it just the same with black bean and ham soup! :) We used it to sop of the liquid :) YUMMMM! Recommend it anyday of the week WITHOUT SUGAR!!!!!
Reviewed on Feb. 21, 2012 by BabyblueeyesJacque
Like I said. Not a Cake, I is bread. The Garlic, & Parsley should have not made it Bland. . Maybe u didn't put enough garlic. Jacque
Like I said. Not a Cake, I is bread. The Garlic, & Parsley should have not made it Bland. . Maybe u didn't put enough garlic.
Jacque
Reviewed on Jan. 15, 2012 by ckohlmeyer
A little bland. I added more sugar. quick & easy
Reviewed on Jan. 12, 2012 by BabyblueeyesJacque
I don't understand why people want to put sugar in cornbread. It is a bred not a cake. I use 1cup of corn meal, ( self rising)1cup of self rising flour1egg,sprinkle in my garlic, parsleyadd buttermilk until desired consist. I make mine thin.Pour into a hot skillet of grease, bake until golden brown. Oven should be 400degees. I put the timer on 30 mins. check it, if not done I had another 5 mins. It depends on the oven. Also very good in hot bacon grease, instead of just plain grease.
I don't understand why people want to put sugar in cornbread. It is a bred not a cake. I use 1cup of corn meal, ( self rising)
1cup of self rising flour
1egg,
sprinkle in my garlic, parsley
add buttermilk until desired consist. I make mine thin.
Pour into a hot skillet of grease, bake until golden brown. Oven should be 400degees. I put the timer on 30 mins. check it, if not done I had another 5 mins. It depends on the oven. Also very good in hot bacon grease, instead of just plain grease.
Reviewed on Oct. 29, 2011 by tmcook
Seemed heavy w/limited flavor
Reviewed on Oct. 09, 2011 by Smvm
This was just ok. Rather dry.
Reviewed on Jun. 26, 2011 by AliceCaillte
Like others said, the recipe was a tad bit flavorless, but I used a cup of sugar instead and using sweet cream butter gave it a nice smooth taste.
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