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 eating it hot from the oven with loads of sweet butter.
This is true, downhome cornbread!
- 3/4 cup of all-purpose flour
- 3/4 cup of yellow cornmeal (it's okay to use white cornmeal, but I prefer yellow)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1/4 cup of butter, melted
- 1 large egg
- 1 1/4 cups of buttermilk
- 3 tablespoons oil (I prefer canola oil)
Step 1: Make the Batter
- Turn on your oven to 400°F to preheat.
- Put 3 tablespoons of canola oil into a black 12-inch 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 completely 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.)
Step 2: Bake
- 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!
Questions & Answers
Question: I have a hard time finding plain meal; it’s all self-rising. Can I use self-rising meal in the cornbread recipe instead?
Answer: Yes, you can. If you use self-rising cornmeal, then don't add any baking powder; otherwise, follow my recipe and you should have some great cornbread!
Question: Can you substitute regular cream for buttermilk when making cornbread?
Answer: Buttermilk has an acid in it that reacts with the baking soda to help with the tenderness of the bread.
To make a buttermilk-substitute, stir one-half teaspoon of lemon juice into milk or cream.
Question: Should I use salted or unsalted butter for this cornbread recipe?
Answer: I use salted butter, but unsalted would work, too. I think cornbread tastes best with a slightly salty taste, but I realize this is a personal call.
Question: I’ve never had cornbread. Can you eat it as dessert?
Answer: Cornbread is usually eaten alongside a meal. However, my dad used to crumble cornbread into buttermilk -- a common practice in southeast Texas -- to eat with a spoon at the end of his meal. Does that make it "dessert"? :-)
Question: I gave my spouse the grocery list, which included buttermilk for making cornbread. She brought home low-fat cultured buttermilk and I used it. It did not taste good although the texture was great. I'm assuming one needs to use old-fashioned buttermilk?
Answer: Actually, low-fat is fine. I wonder if you used enough salt? Breads -- quick breads and yeast breads -- suffer when there isn't enough salt. It's the one thing that will destroy the taste.
Question: Does the cornbread recipe need sugar?
Answer: You can leave out the sugar if you wish. I think it adds a complementary taste to the corn.
Question: Can I make this cornbread recipe in mini loaf pans so everyone has their own?
Answer: I've never tried this recipe in mini loaf pans, but I think it would work. Once in the oven, I would check them after, oh, 12 minutes or so. My hunch is that they will bake slightly quicker in smaller pans.
Question: I'm looking forward to trying out your cornbread recipe! Have you tried making it with bacon drippings instead of oil? Do you have a recommendation between trying it that way or sticking with canola oil?
Answer: Yes, you could use bacon drippings. Use the same amount as called for in the recipe for canola oil. I suppose this is a personal preference issue. I don't care for the bacon taste it gives to the cornbread, but I do like bacon drippings when I'm making mustard greens or collards.
Question: Do you pour hot oil into the batter for the cornbread recipe?
Answer: The other way around: you pour the batter into the hot oil. Good luck with your cornbread!
Question: What size skillet do you use for baking cornbread?
Answer: This recipe is for a 12" skillet.
Question: I'm going to a potluck. Have you ever made muffins with this cornbread recipe?
Answer: Yes, the recipe makes great muffins. Put a half teaspoon of oil in each muffin tin, then spoon the batter in. Check after 15 minutes -- muffins require a shorter baking time. Look for a toasty brown top; then they'll be ready.
Question: Can I use a muffin pan to make cornbread?
Answer: Yes, you can. You can use oil spray like Pam or you can put a little oil into each section then spread it with a paper towel.
Question: Are you using a cast-iron skillet?
Question: Can I make corn muffins with this cornbread recipe? If so, how many does it make and how long do I bake them for?
Answer: Yes, this recipe can be made into muffins. Fill the muffin tin cups about 2/3s full then bake at 400F for about 13 -- 15 minutes. The length of time will depend on your oven. I suggest you set your timer for 13 minutes, but it may take longer. You want the top to take on a deep golden brown. This recipe makes 10 -- 12 muffins.
Question: What is the oven temperature set to cook the cornbread? I’m assuming 400°F
Answer: Yes, the cornbread bakes at 400 F.
Question: Can I use an 8 inch cast iron? If so, how far to the top of the pan do I fill the batter and how many minutes cook time?
Answer: If using an 8-inch pan, you would fill it to within a quarter-inch (7 mm) of the top. This recipe makes more than that, so you'll have leftover batter. You could make corn cakes I suppose...? (Corn cakes are poured into a greased skillet, like pancakes, and cooked till done. They're thin cakes you can eat with butter or syrup or honey.
Buster Bucks (author) from Sonoma County, California on April 29, 2020:
Patricia Scott from North Central Florida on April 29, 2020:
O thanks for this lovely recipe. I am a huge fan of corn meal dishes especially bread, muffins, and corn sticks. Saving this to try later. A gels are headrd your way this aftetnoon.ps
Buster Bucks (author) from Sonoma County, California on April 29, 2020:
Yes, this recipe makes great muffins.
Make sure your oven is fully preheated, okay? This is the best way to get that crispy exterior, particularly if you aren't using a cast iron skillet.
Fran on April 29, 2020:
I don't have a cast iron skillet - can cornbread be made in a regular baking pan or muffins
Buster Bucks (author) from Sonoma County, California on January 08, 2020:
There are several ways:
1. At the top of your screen in your browser, click File, then Click Print.
2. Another route: to the left of the picture of the dog, (beneath the title of the cornbread recipe) you'll see an image of an envelope -- this allows you to email the recipe to yourself. Click the envelope -- this emails the recipe to yourself, then print it from your email account.
Audrey on January 08, 2020:
How can I print off recipe ?
Buster Bucks (author) from Sonoma County, California on December 19, 2019:
Thanks, Harold -- you've made my day.
Harold on December 19, 2019:
My mother was a great country cook, her cornbread exceptional
And I hate to say this but Buster this is better, have made it several times now and everyone loves it
Buster Bucks (author) from Sonoma County, California on December 14, 2019:
Thanks, Terri -- you've made my day!
Terri McKenzie on December 14, 2019:
We made this cornbread last night with some friends and it was literally the most delicious cornbread we have ever eaten! Thank you!
Buster Bucks (author) from Sonoma County, California on November 18, 2019:
I've never tried that, but I suspect that it would work. If you try, would you let me know your results?
Gin on November 18, 2019:
May I substitute almond flour for all purpose flour?
Buster Bucks (author) from Sonoma County, California on November 10, 2019:
I use this recipe to make cornbread dressing every Thanksgiving. Thanks for taking the time to write to me!
Rhonda Sullivan on November 10, 2019:
Just made this cornbread with my vegetable soup and I must say this is one of the best cornbreads I have ever ate, delicious !!! I will definitely be making it this way again, in fact I may even make this cornbread to use when we do our dressing for Thanksgiving
Buster Bucks (author) from Sonoma County, California on October 29, 2019:
I love stories like this --thank you for taking the time to let me know.
Buster Bucks (author) from Sonoma County, California on October 20, 2019:
Adding cane sugar to mini corn muffins is an excellent idea. I'm glad your clients were pleased!
Joanna Ruckenstein on October 20, 2019:
Made your cornbread recipe last night in mini muffin form for my clients and it came out great! I sprinkled cane sugar on the tops of half of them cause I like more sweetness and crunch on my cornbread...definitely my favorites. Thank u!
Buster Bucks (author) from Sonoma County, California on October 07, 2019:
Sure, I think that would work great. Good luck with your cornbread!
Gus Stafford on October 07, 2019:
Could I sub white whole wheat flour for all purpose flour? We are trying to limit our diet to whole grains. Sounds really delicious.
Buster Bucks (author) from Sonoma County, California on March 10, 2019:
Thanks so much for taking the time to write, Tammy. You've made my day!
Tammy on March 10, 2019:
I made this cornbread today for our soup beans and ham. I also made buttermilk for the first time for this recipe.
THIS IS THE BEST CORNNREAD I HAVE EVER EATEN......
I will never go back to making it the way i used to. This was such a easy recipe to make. I had self rising cornmeal but still used the 2 tsp of baking powder and it turned out perfect. Thank you for such a wonderful recipe ☺
Buster Bucks (author) from Sonoma County, California on November 28, 2018:
You've made my day!
KikiKookin on November 28, 2018:
I made this cornbread for my stuffing and oh my goodness! It was wonderful I had to have a slice and I'm in love! Thank you for sharing:)
Jaime Haunslicke on July 26, 2018:
Your recipe looks interesting, although I do not use the B/milk. I don't like the density that B/milk gives the texture of the bread, I like it made with whole vit D milk. I am also glad to see that you do not use self- rising products. I mix my meal 1/2 white and 1/2 yellow this way it makes a much moister cornbread because as you well know the yellow meal is much dryer. I heat my cast iron on top of the burner with the oil or butter and then sprinkle a light coating of cornmeal and brown.
pops out like magic no matter how hot it is... If I was going to make a B/milk cornbread. I would try your's with the exception of meal. well done girlfriend
Buster Bucks (author) from Sonoma County, California on April 18, 2018:
Actually, the low-fat buttermilk is fine -- I use it all the time. As to flavor, I suspect that you didn't put in enough salt. Cornbread -- any quick bread -- needs salt to have flavor.
Thanks for writing --
MoC on April 17, 2018:
I gave my spouse the grocery list, which included buttermilk. She brought home low-fat cultured buttermilk and I used it... it did not taste good although the texture was great :( I'm assuming one needs to use old fashioned buttermilk?
Buster Bucks (author) from Sonoma County, California on April 15, 2018:
I've never tried that approach, but I think it would work.
Bel on April 15, 2018:
Have cast iron, instead of putting the pan in the oven couldn’t you heat the pan slowly on the gas stove burner while the oven heats.
MO Boy on March 14, 2018:
Thanks so much for a wonderful recipe!
I may reduce skillet heating time to 7 minutes next time to reduce the canola oil from smoking at 400 degrees in the recipe. My oven temp is spot on, but will keep an eye on it in the future. Thanks!
Glelief on March 06, 2018:
I tried this and it was delicious! Thank you.
Buster Bucks (author) from Sonoma County, California on February 16, 2018:
My dad loved eating cornbread in milk!
Chickim on January 26, 2018:
I see some such as Zestybb have mentioned they won a Super Bowl Chili Cookoff. I have one coming up and wondered if you winners would share your chili recipes? PLEASE!
I cannot wait to try this cornbread. It looks like what my grandma used to make. We would even crumble it in a glass of milk and Oh Heaven it was good!
Buster Bucks (author) from Sonoma County, California on November 22, 2017:
Thanks for writing to me, Debbie -- I'm delighted you enjoyed the recipe!
Debbie on November 22, 2017:
This was an excellent recipe... Turned out awesome.. Thank you for sharing.
Buster Bucks (author) from Sonoma County, California on November 21, 2017:
I made a pan of it this evening -- so it was particularly wonderful to get your message. Thanks for taking the time to let me know.
Emily on November 21, 2017:
Best cornbread ever! I have made this a LOT!
Buster Bucks (author) from Sonoma County, California on September 11, 2017:
Excellent! Glad to hear your cornbread impressed your wife. Thanks for taking the time to let me know.
Neil on September 11, 2017:
This was my first attempt at cornbread since moving to the south 3 yrs ago. My wife was impressed. I loved it! Thanks for the great recipe!
Buster Bucks (author) from Sonoma County, California on April 29, 2017:
And that's why you don't see that ingredient in the recipe. Thanks for commenting.
Joyce on April 29, 2017:
I am from the south and we don't use self rising cornmeal
Buster Bucks (author) from Sonoma County, California on January 09, 2017:
I use regular (not self-rising) cornmeal. Good luck with your cornbread!
Barbara Moore on January 09, 2017:
all purpose or self rising cornmeal?
Helaire on October 26, 2016:
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.
Beni on May 31, 2016:
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 (author) from Sonoma County, California on April 13, 2016:
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!
Sandy on April 07, 2016:
Can you use a 10 inch cast-iron skillet I don't have a 12 inch ?
Buster Bucks (author) from Sonoma County, California on February 13, 2016:
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.
Zestybb on February 10, 2016:
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 (author) from Sonoma County, California on November 22, 2014:
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!
Ashlee on November 21, 2014:
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 (author) from Sonoma County, California on October 19, 2014:
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.
Lynette on October 18, 2014:
Can I do it as cupcakes ? In a small individual ?
Buster Bucks (author) from Sonoma County, California on August 06, 2014:
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 --
mikel on August 06, 2014:
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!
jc on May 08, 2014:
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 (author) from Sonoma County, California on April 25, 2014:
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.
Cat on April 25, 2014:
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!
Nasira on May 04, 2013:
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 (author) from Sonoma County, California on April 03, 2013:
Yes, the aroma of freshly-baked cornbread!
I'm so glad you like the recipe.
Jenny on April 03, 2013:
Love the outcome and makes my home smell so lovely!! Thanks so much for Sharing your recipe!!
Buster Bucks (author) from Sonoma County, California on March 16, 2013:
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.
elle on March 16, 2013:
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 (author) from Sonoma County, California on January 19, 2013:
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 --
Juan on January 19, 2013:
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 (author) from Sonoma County, California on January 02, 2013:
I'm proud of you for giving it another try!
Thanks for letting me know about your success --
Emilie on January 01, 2013:
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 (author) from Sonoma County, California on December 16, 2012:
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.
Emilie on December 15, 2012:
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 (author) from Sonoma County, California on November 04, 2012:
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.)
Karen on November 04, 2012:
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 (author) from Sonoma County, California on August 27, 2012:
I made a pan of this cornbread a few nights ago.
I'm so glad you're enjoying the recipe.
Cheryl on August 27, 2012:
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 (author) from Sonoma County, California on July 18, 2012:
Hi Bless Ur Heart,
It's such a pleasure to hear from readers who enjoy baking (and eating) this delicious cornbread recipe.
BlessUrHeart on July 18, 2012:
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 (author) from Sonoma County, California on June 26, 2012:
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!
CraftingTime from Spring Hill, Florida on June 26, 2012:
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 (author) from Sonoma County, California on February 06, 2012:
You'll really enjoy this recipe. Thanks for taking the time to write to me.
JSParker from Detroit, Michigan on February 06, 2012:
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.
Buster Bucks (author) from Sonoma County, California on January 18, 2012:
It always makes my day when readers take the time to write and tell me about their successes.
Enjoy your cornbread!
Matt on January 17, 2012:
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!
Jo Ann Dunne on October 11, 2011:
I always add honey and sugar to my corn bread. It makes it moist and a little sweeter. Everyone loves it :)
Buster Bucks (author) from Sonoma County, California on September 14, 2011:
Awww-right! So glad you liked the recipe. Thanks for taking the time to write and let me know about your success.
Jackie on September 14, 2011:
Thanks for such detailed instructions! It turned out perfect - as good as my mother-in-law's!
Buster Bucks (author) from Sonoma County, California on August 21, 2011:
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?
Marie on August 21, 2011:
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 (author) from Sonoma County, California on June 28, 2011:
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 --
Jamie Oliver on June 28, 2011:
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 (author) from Sonoma County, California on June 26, 2011:
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.
Miss M on June 26, 2011:
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! :)
shorty on February 16, 2011:
So spongy and perfect! Thanks for a great and easy recipe!
Buster Bucks (author) from Sonoma County, California on January 04, 2011:
Alllllright! Thanks so much for sharing the good news. This cornbread would be fantastic with a big pot of hoppin' john.
jccraia on January 02, 2011:
I made some Hoppin' John soup for New Year's and this cornbread recipe STOLE THE SHOW!
No doubt, the world's perfect cornbread.
Susan on December 19, 2010:
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!
Buster Bucks (author) from Sonoma County, California on December 18, 2010:
Thanks for taking the time to write. You've really made my day!
All the best,
Mary on December 17, 2010:
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!
Rico on November 26, 2010:
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 (author) from Sonoma County, California on October 24, 2010:
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.
barb on October 24, 2010:
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 (author) from Sonoma County, California on August 11, 2010:
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 --
luchris1019 on August 11, 2010:
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??