HOME > Chowhound > Home Cooking >

Discussion

Buttermilk cornbread

  • 3
  • Share

Tried this recipe over the weekend and it was fantastic. In fact, it's my new standard cornbread. I used a medium ground corn meal, which seemed to help with the texture. No sugar in this recipe.

http://southernfood.about.com/od/corn...

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Looks good. I prefer a very fine white cornmeal. Indian Head is the brand I buy and it needs no flour in it and gives a very tender crumb. I bake it in a cast iron skillet and I make sure that the pan and the bacon fat in it are sizzling hot so when you pour in the batter it fries as it hits the pan for an excellent crisp crust.

    2 Replies
    1. re: Candy

      I expected you to object to the flour.

      Jim

      1. re: Jim Washburn

        The cornmeal I use is so very fine it does not need it.