Comments on: Southern Buttermilk Cornbread

By: Andi Burdick

Andi Burdick — Sat, 14 Jan 2012 00:40:52 +0000

This mix was very dry when I made it. I added another 1 or 11/2 c buttermilk??? Haven’t tasted it yet. When I use the aweful cornbread mixes, with sugar YUCK, the masa is much wetter when you put it in the baking dish. It’s hard to remember, as I am now 62, but it seemed like my granmma’s was a little thicker than pancake mix & she cooked it on top of the stove & flipped it. Everyone says to put it in the oven, sooo..
It also seems like she said half flour & half corn meal & “a little” baking soda, a little salt, some bakon grease, & buttermilk to the right consistancy. As you can see, no real recipe, & nobody in the family has been able to duplicate hers.

By: Susan

Susan — Tue, 15 Nov 2011 17:28:46 +0000

Thank you sooo much! my Texas Grandma made this cornbread but the I was too young to remember exactly what went in (of course it was never written down!). Now i can share with my first grandbaby!

By: Andrea

Andrea — Mon, 12 Sep 2011 12:16:22 +0000

Thanks Georgia! It’s always good to hear from others who feel the same way about their cornbread.

By: Georgia

Georgia — Mon, 12 Sep 2011 04:37:09 +0000

I love this cornbread, and so does my husband. I am so tired of “cornbread” that smells and tastes like cake. Thank you for posting it.

By: Amy

Amy — Sat, 19 Mar 2011 23:52:30 +0000

I am SOOO excited!!!! After years of looking I finally found a recipe that tastes exactly like the cornbread my grandma used to make!!!! This is the best cornbread ever. Thank you for ending my search.

By: Barbara Putnam

Barbara Putnam — Thu, 30 Dec 2010 18:02:46 +0000

You are soooooo right . . . Southern corn bread does not have sugar! Only the yankees could do such an awful thing as sweeten it – yuck. Your recipe is wonderful and I recommend it to all my friends. I love corn bread for dessert with Alaga syrup warmed and poured over it. DEElicious. Alaga syrup is good old pure corn syrup with a real southern flavor. I think it’s a little too thick for pancakes, but it sure is good for soppin biscuits and cornbread!

By: Cheesy Chili Cornbread | Never Enough Thyme

Cheesy Chili Cornbread | Never Enough Thyme — Wed, 10 Nov 2010 19:16:15 +0000

[...] Southern Buttermilk Cornbread from Andrea Meyers [...]

By: tony

tony — Wed, 06 Jan 2010 20:21:26 +0000

Now this is REAL cornbread!!! This is exactly the way my grandmother taught me to make it way back when… I always use a cast iron skillet and bacon drippings. I put a dollop of bacon drippings in a 10″ cast iron skillet and place in the oven while it preheats. When the oven is preheated I pull the skillet out, roll the grease around to coat the inside well and pour the extra into the batter and stir in before put the batter into the skillet. You know the skillet is right if you hear sizzling when the batter hits the hot skillet. Hmm good stuff!!!