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World's Best Cornbread Recipe

Updated on August 10, 2016
Buster Bucks profile image

Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing -- and writing about -- food.

What Makes Delicious Cornbread?

A crispy, crunchy exterior with a moist, light interior. Lots of intense corn flavor. A tender crumb.

I've been baking cornbread for years, and have made more mistakes than I can count. Slowly, though, I've been able to perfect it.

Here's how to make the most delicious cornbread you've ever tasted. You'll love serving this with chili or stew, or fresh peas, or simply to eat hot from the oven with loads of sweet butter.

This is true, downhome cornbread!

Fresh from the oven cornbread, still in the skillet
Fresh from the oven cornbread, still in the skillet
A piping hot slice of incredible cornbread!
A piping hot slice of incredible cornbread!

The Ingredients

3/4 cup of all purpose flour

3/4 cup of yellow cornmeal (it's okay to use white cornmeal -- I prefer yellow)

1 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1 tbsp. sugar

1/4 cup of butter, MELTED

1 large egg

1 1/4 cup of buttermilk

3 tbsp. oil (I prefer Canola oil)

How To Make the Cornbread Batter

Turn on your oven to 400 to preheat.

Put 3 tbsp. of Canola oil into a black 12" skillet, and put the skillet into the oven so it'll get hot. The skillet with the oil should be in the oven about 15 minutes or so. You want the skillet, and the oil inside it, to get piping hot, but not to begin to smoke.

You'll use TWO bowls, one large and one small.

Into the LARGER bowl put the dry ingredients. Stir them till you're sure that they've all been mixed together thoroughly.Make sure your baking powder/soda have been complete incorporated into your flour and cornmeal.

Into the SMALLER bowl, put the wet ingredients. (I usually put my butter into one of my small mixing bowls and put it into the microwave, on high, for about 20 seconds to melt the butter.) Then I pour in the buttermilk, then break in the egg, and use a fork to mix it all together.

Now here's the trick: pour the liquid ingredients ALL AT ONCE into the dry ingredients.

Use a spatula (or large wooden spoon) to mix the wet and dry ingredients, using only a few swift strokes -- about a dozen turns. It's okay if there are small bits of dry flour/cornmeal here and there. The point is to mix LIGHTLY -- if it starts to look smooth like cake batter, you've gone too far. (It'll still be good, but these instructions are about making a great cornbread.)

Baking the Cornbread

Use an oven mitt to remove the hot skillet from the oven and place it on your counter. Then pour your cornbread batter into it, then return the skillet to the oven.

Bake for about 20 minutes. I encourage you to set your timer for 15 minutes, then check the cornbread and turn the skillet halfway around (if your oven browns unevenly -- this is usually for older ovens.)

Some ovens run really hot -- so your cornbread might be ready in slightly less than 20 minutes. For other ovens, it could take a little longer.

When will you know it's done? When the top has turned a gorgeous golden brown.

Remove it to the counter and let it sit for about 8 minutes. Place a plate on top of the skillet (use an oven mitt -- the skillet will still be really hot) and invert so that the cornbread falls onto the plate. The top (what had been the bottom on the skillet) will be dark and beautiful!

Let the cornbread rest for about 10 minutes, then slice into wedges. The crust will be dark and crisp, the interior will be moist and have a heavenly crumb.

Trust me -- you and your Loved Ones (or guests if you're serving it for a dinner party) are going to rave.

Enjoy!

Comments

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    • Buster Bucks profile image
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      Buster Bucks 3 weeks ago from Sonoma County, California

      Hi Joyce,

      And that's why you don't see that ingredient in the recipe. Thanks for commenting.

      Buster

    • profile image

      Joyce 4 weeks ago

      I am from the south and we don't use self rising cornmeal

    • Buster Bucks profile image
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      Buster Bucks 4 months ago from Sonoma County, California

      Hi Barbara,

      I use regular (not self-rising) cornmeal. Good luck with your cornbread!

      Buster

    • profile image

      Barbara Moore 4 months ago

      all purpose or self rising cornmeal?

    • profile image

      Helaire 7 months ago

      Making a good, hearty soup tonight and this cornbread sounds perfect to go with it. Can't wait to try and will post back with how it came out. Thanks for the great, detailed instructions.

    • profile image

      Beni 12 months ago

      My grandmother was born in Indian Territory. Eventually moved to Texas. She never added sugar and melted bacon grease in the iron skillet then poured it into the batter. She always used white cornmeal. I liked it because it was crusty on the outside and heavy, solid. What i would give for her beans and hamhocks and hot cornbread. She cooked on a cattle ranch for the cowboys.

    • Buster Bucks profile image
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      Buster Bucks 13 months ago from Sonoma County, California

      Hi Sandy,

      Using 10" pan is okay if it's deep enough. After you've made your batter, pour it into your (hot, as described in the recipe) 10" pan till it's 1/4" below the rim. You might have some batter left over if your 10" pan is shallow.

      Good luck with your cornbread!

      Buster

    • profile image

      Sandy 13 months ago

      Can you use a 10 inch cast-iron skillet I don't have a 12 inch ?

    • Buster Bucks profile image
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      Buster Bucks 15 months ago from Sonoma County, California

      Hi zestybb,

      Congratulations on your chili cook-off win! Glad your cornbread was such a success! I love your idea of calling it "confetti" and adding the finely chopped peppers. I've added jalapenos lots of times, but never took the time to make so many different colors.

      Thanks for taking the time to write.

      Buster

    • profile image

      Zestybb 15 months ago

      I needed cornbread to go with my chili for a chili cookoff on Superbowl Sunday...when I googled 'delicious cornbread' yours came up. The recipe is so simple and I didnt need to go to the store for anything. I added finely diced jalepenos and red bell pepper (confetti cornbread I called it lol) and used a mini muffin pan...I won 2nd place in the chili cookoff and if it was a cornbread cook off I woulda won 1st...ijs... ; )

    • Buster Bucks profile image
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      Buster Bucks 2 years ago from Sonoma County, California

      Hi Ashlee,

      The sugar doesn't add a sweet taste at all. Like you, I don't like sweet cornbread. It increases the corn flavor, so don't leave it out.

      As to buttermilk in Europe, ask for fermented milk. You can make a great substitute: add one tablespoon lemon juice or white vinegar to one cup milk and stir. It will,be ready to use in 5 minutes.

      Thanks for writing -- and enjoy your cornbread!

      Buster

    • profile image

      Ashlee 2 years ago

      This sounds like a great recipe, with many great reviews! I can't wait to try it myself. Although, I don't typically like my cornbread sweet (I do enjoy it sometimes) so I was wondering if the sugar in your recipe actually makes it sweet or not? Also, I am currently in Europe, and where I am at least, I haven't seen buttermilk like we have in the states... I LOVE buttermilk cornbread so is there a substitute I could use? Would soured milk work or plain milk and Jogurt (taking a wild guess here)? Thanks!

    • Buster Bucks profile image
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      Buster Bucks 2 years ago from Sonoma County, California

      Hi Lynette,

      Yes, this recipe works great as corn muffins. Don't forget to grease the cups, and decrease the cooking time to about 12 minutes -- or until they're golden brown.

      :-)

      Buster

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      Lynette 2 years ago

      Can I do it as cupcakes ? In a small individual ?

    • Buster Bucks profile image
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      Buster Bucks 2 years ago from Sonoma County, California

      Hi Mikel,

      Loved your message! Yes, the even heat (also, the ability to hold high heat) is one of the secrets to making great cornbread. Good luck!

      Thanks for writing --

      Buster

    • profile image

      mikel 2 years ago

      i've been searching online for a REALLY awesome cornbread recipe and i think with yours i've finally found it! so far i've noticed a trend of doing certain things like adding the right amount of sugar, mixing your dry ingredients and wet ingredients thoroughly before ultimately combining them, and using a cast iron skillet.... the skillet really seems to be the key to adding that little something that can't be replicated with any other method of baking cornbread with the end result being so darn delicious. I don't currently have a cast iron skillet (lost it during a move) but this gives me the perfect excuse to go out and buy one. I already make an awesome chili and all it's been missing is the perfect cornbread recipe to go along with it! thank you so much for taking the time to publish this recipe of yours and i've also got to comment on the ease and knowledge you lend your readers!

      Peace, love and chicken grease!

      -Mikel

    • profile image

      jc 3 years ago

      Hi

      This is almost like a recipe I've had for years........got it from an old Good Housekeeping cookbook and it is definitely the best cornbread recipe in the world.

      Don't let anyone tell you that Southerners don't like sugar in their cornbread!

    • Buster Bucks profile image
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      Buster Bucks 3 years ago from Sonoma County, California

      Hi Cat,

      I make this cornbread because I'm addicted to it, because when I slice into that crunchy incredible crust and smell the inimitable aroma of corn, all I want is to slather it with softened butter, take a bite, close my eyes and enjoy one of life's ultimate pleasures.

      And I can make it, start to finish, in about half an hour. It's no wonder many of my friends and readers have made this bread one of their weekly Must Do's.

      :-)

      Enjoy!

      Buster

    • profile image

      Cat 3 years ago

      The best cornbread I've ever had in my life, sorry Mama! (I added more sugar because I love it) Thank you for the excellent recipe and instructions!

    • profile image

      Nasira 4 years ago

      Here in Pakistan we get excellent quality cornmeal. I did not use the all purpose flour but only the cornmeal and followed the exact recipe. Here the secret is how much mixing you do with the wet and dry ingredients and baking the bread till its golden brown. Wow I made 3 batches of this royal bread to friends and it was just the best cornbread any human can make!! Kudos to your recipe. I finally can say I discovered the best cornbread recipe and knew it would be with the soda and buttermilk ingredients. Thanks!!

    • Buster Bucks profile image
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      Buster Bucks 4 years ago from Sonoma County, California

      Hi Jenny,

      Yes, the aroma of freshly-baked cornbread!

      I'm so glad you like the recipe.

      Buster

    • profile image

      Jenny 4 years ago

      Love the outcome and makes my home smell so lovely!! Thanks so much for Sharing your recipe!!

    • Buster Bucks profile image
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      Buster Bucks 4 years ago from Sonoma County, California

      Hi Elle,

      I'm so glad you enjoyed the cornbread! Tonight is Saturday and I'm planning to bake cornbread tomorrow.

      :)

      Thanks for taking the time to write and tell me about your success.

      Best regards,

      Buster

    • profile image

      elle 4 years ago

      I made two loaves of this, one just as written and one substituting the flour with gluten free flour, and both loaves turned out better than I could have dreamed or imagined!! Kudos on this flipping outstanding recipe my friend!!

    • Buster Bucks profile image
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      Buster Bucks 4 years ago from Sonoma County, California

      Hi Juan,

      To make this cornbread sweet, add more sugar -- probably 1/4 cup would do it. Experiment! If it turns out sweeter than you prefer, then reduce the sugar in the next cornbread you make.

      Thanks for taking the time to write --

      Buster

    • profile image

      Juan 4 years ago

      Made the cornbread using pie pan instead of skillet. Turned out like the picture and tastes great. Can this recipe be made sweet?

    • Buster Bucks profile image
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      Buster Bucks 4 years ago from Sonoma County, California

      Hi Emilie!

      I'm proud of you for giving it another try!

      Thanks for letting me know about your success --

      :)

      Buster

    • profile image

      Emilie 4 years ago

      Dear Buster-- I wanted to let you know that I tried it again, using your advice-- even though my oven took longer, I waited for it to get the golden brown crust. It turned out perfectly! Thank you for your help!

    • Buster Bucks profile image
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      Buster Bucks 4 years ago from Sonoma County, California

      Hi Emilie,

      The secret to that golden crust is waiting... Till you have that golden crust. Some ovens are "slow" and require more time. Try again and see how it turns out.

      Best regards

      Buster

    • profile image

      Emilie 4 years ago

      This was my first time making cornbread, and I approached it with a little bit of fear :) It wasn't too bad, but I must have done something wrong, because it didn't have that beautiful toasted gold on top, like yours does in the picture. Since I never made cornbread before, I just took it out after 20 minutes (a toothpick came out clean), but it was a little "gritty" in the middle, and a little too moist. Do you think I just didn't bake long enough? I know every oven will be a little different. I hope I can get it right next time! Thank you!

    • Buster Bucks profile image
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      Buster Bucks 4 years ago from Sonoma County, California

      Hi Karen,

      Yes, the recipe can be doubled, but I always make two loaves.

      Like you, I have room in the pan, but... the appeal of this cornbread is the contrast of the crispy exterior and the tender insides. This would be lost if you doubled it in a single pan.

      I'm glad to hear your husband ate three pieces! (glad you liked it, too.)

      ;)

      Buster

    • profile image

      Karen 4 years ago

      Amazing recipe. My husband ate 3 pieces. I have never been a lover of cornbread and I loved this one. Guess it may be I have never had GOOD cornbread! Question - if I wanted to double this recipe, would it be best to cook it in 2 pans or could I cook it in one pan for a longer time? My bread was about 1" thick in a 12" pan so there would be room for all the batter.

    • Buster Bucks profile image
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      Buster Bucks 4 years ago from Sonoma County, California

      Hi Cheryl,

      I made a pan of this cornbread a few nights ago.

      I'm so glad you're enjoying the recipe.

      :)

      Buster

    • profile image

      Cheryl 4 years ago

      Just made this recipe and I wasted no time getting that first slice in my mouth :) Oh my!! It was delicious!! Thanks for passing along what will now become my go-to cornbread recipe. Crunchy outside and perfect texture inside . . . yum!!

    • Buster Bucks profile image
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      Buster Bucks 4 years ago from Sonoma County, California

      Hi Bless Ur Heart,

      It's such a pleasure to hear from readers who enjoy baking (and eating) this delicious cornbread recipe.

      Thank you!

    • profile image

      BlessUrHeart 4 years ago

      My husband and I have tried many different cornbread recipes over the years - until we found this one. It is perfectly delicious and we do not need to look anymore. Thank you for sharing this recipe.

    • Buster Bucks profile image
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      Buster Bucks 4 years ago from Sonoma County, California

      Hi CraftingTime,

      Once you try homemade (and it really is easy) you'll never go back to box mixes, that's for sure.

      Give made-from-scratch cornbread a try!

      Best regards,

      Buster

    • CraftingTime profile image

      CraftingTime 4 years ago from Spring Hill, Florida

      I did't realize it was so easy to make. I'm not buying those little pre-mixed boxes anymore. Thank you! Might make this tonight.

    • Buster Bucks profile image
      Author

      Buster Bucks 5 years ago from Sonoma County, California

      Hi JS,

      You'll really enjoy this recipe. Thanks for taking the time to write to me.

      Best regards,

      Buster

    • JSParker profile image

      JSParker 5 years ago from Detroit, Michigan

      I googled "World's Best Cornbread" and up came your Hub! Congratulations on being number one in Google search results. I'll try out your recipe. I want really good cornbread to go with the chiil I'm making for a big family get-together this Friday.

      Best wishes!

    • Buster Bucks profile image
      Author

      Buster Bucks 5 years ago from Sonoma County, California

      Hi Matt,

      It always makes my day when readers take the time to write and tell me about their successes.

      Enjoy your cornbread!

      Best regards,

      Buster

    • profile image

      Matt 5 years ago

      THANK YOU for the wonderful recipe. The cornbread I managed to make with your careful, detailed instructions and your time tested recipe was so much better than anything else I've been able to produce using other sources. Absolutely delicious, with a wonderful crumb and just the right crust!

    • profile image

      Jo Ann Dunne 5 years ago

      I always add honey and sugar to my corn bread. It makes it moist and a little sweeter. Everyone loves it :)

    • Buster Bucks profile image
      Author

      Buster Bucks 5 years ago from Sonoma County, California

      Hi Jackie,

      Awww-right! So glad you liked the recipe. Thanks for taking the time to write and let me know about your success.

      Best regards,

      Buster

    • profile image

      Jackie 5 years ago

      Thanks for such detailed instructions! It turned out perfect - as good as my mother-in-law's!

    • Buster Bucks profile image
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      Buster Bucks 5 years ago from Sonoma County, California

      Hi Marie,

      Yes, baking soda and baking powder can get old and lose their ability to help your bread rise. If you followed my directions, then I'm nearly certain your soda/powder has gone "flat".

      Good luck, okay?

      Best regards,

      Buster

    • profile image

      Marie 5 years ago

      I am not used to be unsuccessful at cooking but I totally failed at this recipe so I made it again-failed. I don't know what I did wrong. I am questioning my ingredients. Does baking soda or baking powder get too old? I'm not sure how long I have had it. I didn't think that long but the cornbread came out flat both times. I did mix the ingredients well both times. I will admit this was my first attempt at making cornbread but I didn't expect it to be difficult

    • Buster Bucks profile image
      Author

      Buster Bucks 5 years ago from Sonoma County, California

      Hi Jamie,

      I'm glad the recipe tastes like your Mother-in-law's! It always lifts my spirits when people describe this cornbread as a flavor that reminds them of memorable meals from the past.

      Thanks for taking the time to write --

      Best regards,

      Buster

    • profile image

      Jamie Oliver 5 years ago

      I have been trying to get the same recipe that my MIL used to make...and thanks to you this one is the same or even better! Thanks so much for the awesome cornbread recipe. My family likes it ALOT and so do I! :)

    • Buster Bucks profile image
      Author

      Buster Bucks 5 years ago from Sonoma County, California

      Hi Miss M,

      Thanks so much for your kind comments. I'm glad you enjoyed the cornbread... and that the recipe brought back some wonderful memories for you.

      :-)

      Best regards,

      Buster

    • profile image

      Miss M 5 years ago

      I just tried your cornbread recipe & it is simply AMAZING! It reminds me so much of my grandmother's recipe-I never thought I'd have some cornbread this good again. Thank you! :)

      ~M

    • profile image

      shorty 6 years ago

      So spongy and perfect! Thanks for a great and easy recipe!

    • Buster Bucks profile image
      Author

      Buster Bucks 6 years ago from Sonoma County, California

      Hey jccraia,

      Alllllright! Thanks so much for sharing the good news. This cornbread would be fantastic with a big pot of hoppin' john.

      Happy 2011!

      Buster

    • profile image

      jccraia 6 years ago

      I made some Hoppin' John soup for New Year's and this cornbread recipe STOLE THE SHOW!

      No doubt, the world's perfect cornbread.

      Thanks Buster!

    • profile image

      Susan 6 years ago

      Hi there!

      I just made your cornbread! I made a few wicked alterations.. but it still has turned out to be the best cornbread ever!

      I used rendered chicken fat instead of oil, and I toasted the cornbread a bit before adding it to the dry ingredients (Saw that done on Cook's Kitchen..)I also whisked in a few pickled jalapeno peppers to give it a bit of a punch. (Next time, I'll try roasted red peppers and a bit of parmesan.)

      Thank you so much! You've darn well made my day and the house couldn't smell better!

      Susan

    • Buster Bucks profile image
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      Buster Bucks 6 years ago from Sonoma County, California

      Hi Mary,

      Thanks for taking the time to write. You've really made my day!

      All the best,

      Buster

    • profile image

      Mary 6 years ago

      Buster, growing up, I never liked cornbread. Well, if I'd had YOUR cornbread, it would have been an entirely different matter!

      When I'd first read the comments here, I'd thought, "Huh? It's just cornbread", but I had a go at it.

      OMG, it is no wonder so many are raving about your recipe. Thank you so much! I LOVE it!

    • profile image

      Rico 6 years ago

      This is really good Southern style cornbread. I had been looking for this sort of recipe for a while, and this one really works.

    • Buster Bucks profile image
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      Buster Bucks 6 years ago from Sonoma County, California

      Hi Barb,

      I think buttermilk makes the best cornbread.

      Here's a substitute: 1 1/2 cup milk with 1 tablespoon of vinegar stirred into it.

      Buttermilk is an acid, and reacts with the baking soda... so you'll need to use buttermilk, or the substitute I just described above.

      Good luck!

      Buster

    • profile image

      barb 6 years ago

      please could you write back and let me know how significant the buttermilk is? never used buttermilk before, if you buy a carton what can you do with the remainder? excited to try the recipe, can i put milk in? thahks!

    • Buster Bucks profile image
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      Buster Bucks 6 years ago from Sonoma County, California

      Hi Luchris1019,

      Yes, this recipe makes great corn muffins. The cooking time is the same... however, ovens run differently, so begin checking them after 15 minutes, okay?

      Good luck, and thanks for writing --

      Buster

    • profile image

      luchris1019 6 years ago

      I'd like to make this as corn muffins, have you made it like that before & if so, would there be anything different about the cooking time??

      Thanks =)

    • Etherealenigma profile image

      Sandra M. Urquhart 6 years ago from Florida

      Buster, this sounds really good. I have a really awesome cornbread recipe that everyone raves about too, so I'm gonna do two batches, mine and yours, and compare it when I get the chance. I will let you know the results.

    • Buster Bucks profile image
      Author

      Buster Bucks 6 years ago from Sonoma County, California

      Hi akirchner,

      Yes, they make great corn muffins. Make sure your oven is fully pre-heated... though it isn't necessary to heat your muffin tin (like you heat the skillet for the above recipe.)

      Thanks for taking the time to write --

      All the best,

      Buster

    • akirchner profile image

      Audrey Kirchner 6 years ago from Central Oregon

      That sounds so perfectly delightful! I wonder if the recipe would make good corn muffins too?

    • Buster Bucks profile image
      Author

      Buster Bucks 6 years ago from Sonoma County, California

      Hi Jen,

      This cornbread is excellent for a party. I often make it for guests to serve with stew, or chili, or with tomato soup or... the possibilities are endless.

      Thanks for taking the time to let me know how it turned out for you.

      Warmest regards,

      Buster

    • profile image

      Jen 6 years ago

      Wow! This cornbread was awesome. I took it to a party and everyone raved about it! I followed the directions precisely and it came out perfectly. Thanks for sharing!

    • Buster Bucks profile image
      Author

      Buster Bucks 6 years ago from Sonoma County, California

      Hi Pam,

      I love hearing from people who believe this cornbread closely resembles their grandmother's cornbread. It makes my day!

      Best regards,

      Buster

    • profile image

      Pam Lakatos 6 years ago

      forgot to mention that I baked it in an eight inch pan! The twelve is too big for me and mine!

    • profile image

      Pam Lakatos 6 years ago

      Wonderful! Substituted bacon drippings for oil, but otherwise followed faithfully. Have been searching for the best recipe for awhile and this one is just like my grandmother's. Now, if I could just find her pound cake and fried chicken secrets. I have tried many and there are great ones but have yet to find hers.

      Oh, well, that is what makes life interesting. Always searching for the best and then searching for a way to bring it home.

    • Buster Bucks profile image
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      Buster Bucks 6 years ago from Sonoma County, California

      Hi Tina,

      So glad you enjoyed the recipe. Thanks for writing!

      Buster

    • profile image

      Tina Stubbs of Nassau Bahamas 6 years ago

      i have tried a lot of cornbread like you i made this lastnight and this is the best that i have tried thank you it was only a small pan but i would be doing this again this week

    • Buster Bucks profile image
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      Buster Bucks 6 years ago from Sonoma County, California

      Hi Anne,

      You're sweet to write to me again! You're going to love this cornbread.

      :)

      Buster

    • profile image

      Anneamie 6 years ago

      I'm excited that I found your other recipes! (I'm Anne who wrote to you about the peach cobbler.) Thank you so much for the cornbread recipe. I just love it!

    • Buster Bucks profile image
      Author

      Buster Bucks 6 years ago from Sonoma County, California

      Hi Leslie,

      You made all those changes and then complain about the recipe? I think you have no idea whether you're "not partial to a good cornbread" since you haven't tried one yet. Cornflour is NOT cornmeal -- they're miles apart -- and rice flour makes terrible bread (though it does make good pasta... if you know how to do it.)

      I recognize that as a celiac you're unable to eat wheat. It's my opinion, though, that you should simply avoid cornbread, since substitutions won't work in this recipe, as you discovered.

      Buster

    • profile image

      leslie 6 years ago

      I just tried this recipe, my first time making cornbread! I am a celiac so i substituted the plain flour for a mixture of cornflour and rice flour and added an extra egg. It defintly had a nice crust and did not crumble - which is especially suprising since it was gluten free - however, i did not like the taste. It was overpowering and it did not leave the house smelling like i had just done some baking. A bit disappointed but maybe i'm just not partial to a good cornbread. :(

    • Buster Bucks profile image
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      Buster Bucks 6 years ago from Sonoma County, California

      Hi Jojo,

      I think it's wonderful you compared this recipe with another one. It really is a keeper!

      Thanks so much for writing --

      Buster

    • profile image

      jo jo 6 years ago

      I used an 8" skillet cause from there I jumped to a 15 and 1/2. It came out just fine but more importantly....the corn bread was my first attempt and...it came out just perfect and delicious. I made one off a box at the same time and compared them both. Buster's was the BEST by far. Crunchy, golden on the outside and the inside was delicious and held together. That was eating a wedge plain. I can imagine how the flavors and textures are enhanced with some real, sweet cream butter!!! Thank you!!!

    • Buster Bucks profile image
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      Buster Bucks 7 years ago from Sonoma County, California

      Hi tdpage,

      Thanks for taking the time to write. Like you, I grew up on cornbread and beans (southeast Texas).

      Let me know the family's reaction when you serve them this cornbread, okay?

      :-)

      Best regards,

      Buster

    • profile image

      tdpage 7 years ago

      This is an awesome recipe. I grew up on cornbread and beans (WVA), and my grandma made the best cornbread (as well as sausage gravy and homemade biscuits).

      My aunt follows her recipe (but over the years modified) and after years of prying wont give details so I went on a mission to do better. I'm not saying this recipe is better than grandma's original but I cant wait to put down a plate of this at this years family reunion. It took a couple trials to get it perfect but my girlfriend now makes the best cornbread ever. Follow these directions precisicly and you will not be disappointed.

    • Buster Bucks profile image
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      Buster Bucks 7 years ago from Sonoma County, California

      Thanks, Amanda! Enjoy the cornbread --

      Buster

    • profile image

      Amanda 7 years ago

      I quite enjoyed this. I'm favouriting this recipe!

    • Buster Bucks profile image
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      Buster Bucks 7 years ago from Sonoma County, California

      Hi Julie,

      Thanks! It really is a keeper.

      :-)

      Buster

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      Julie 7 years ago

      OMG!! This is the best cornbread recipe I've ever used. Thank you, Buster. You rock!!!

    • dragonbear profile image

      dragonbear 7 years ago from Essex UK

      This one's GOT to be tried. I've never made it before, but this sounds wonderful!

    • Buster Bucks profile image
      Author

      Buster Bucks 7 years ago from Sonoma County, California

      Hi Judimus,

      Thanks for taking the time the write! A truly great pan of cornbread is one of life's wonderful pleasures.

      :-)

      Buster

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      Judimus 7 years ago

      THANK you so much for this recipe! I just made it for dinner and my husband said and I quote, "This is the best cornbread any human being has ever made on the earth!"

      I have been looking for years for a recipe that wasn't too sweet....this is just PERFECT!

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      j-ester 7 years ago

      I am going to try this, because I think the instructions really show how you perfected the technique. I will let you know how it turned out for me.

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