9 Reviews

This is the perfect cornbread! A lady who used to cook for my family made cornbread like this and I have been looking for her recipe forever! Thank you Bev!!! I made 2 skillets-full, one to eat tonight and one to make Bev's cornbread dressing with. The only warning I have is that this cooked REALLY fast in my oven at 475 degrees. I don't know if my oven is running hot or something, but I would check the bread at 15 minutes because it might already be done. Try this cornbread!

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xtine November 20, 2007

Dh spent some growing-up time in Texas and this is his idea of the perfect cornbread. He loved it! He ate it with syrup for breakfast and with soup for dinner. He had it with peanut butter for lunch and with jam for a snack. The other half of the panful I froze to make Bev's cornbread Dressing. I'm afraid I'm a Yankee cornbread eater and missed my sugar, but you surely scored a hit with my Southern boy. Thank's Bev!

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sugarpea November 29, 2003

This was easy, fast and tasted good.

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Nado2003 August 20, 2012

I substituted vegetable oil for the shortening... not sure if it was that or something else... I found this to taste good but was too dry. Maybe I overcooked it, but I think I took it out in time. The top was barely golden brown. The flavor was good though.

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QueenAstroPirate January 16, 2008

Excellant recipe bev... texture was perfect as was the taste.. copied your cornbread dressing recipe and will use it soon.. thanks for all your recipes, we really enjoy them.

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nita 284904 southern girl January 03, 2008

Very very good! THE recipe to use if you don't like sweet cornbread. I couldn't stop eating it, and definitely ate more than I meant to! I used yellow cornmeal, lemon juice+skim milk in place of buttermilk, and 2 T. vegetable oil in place of the shortening and grease. I also baked it in a round cake pan, as I don't have a skillet. It was done in only about 15-16 minutes, so make sure you check it periodically!

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LeighAnn March 27, 2007

Sheer perfection!! This is exactly the way my mother taught me to make cornbread, but... (and that's a very big "BUT"!)... she cooked instinctively, never really measuring, just adding stuff until it 'looked right'. Since I have no natural cooking ability at all, sometimes mine turned out okay and sometimes it didn't. I desperately needed a recipe with all those amounts down in black and white, and THIS IS IT! The dressing I served this Thanksgiving would have made my mama proud. It's all about the cornbread.... Thanks a million, Bev!

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highcotton November 25, 2006

The perfect, non-sweet cornbread. Would be great in dressing!

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Charmie777 October 29, 2006

This is life-changing cornbread. Perfect density, plenty cornmeal taste, and a crunchy crust. Yum! I made a few minor changes--regular yellow cornmeal and 2 T canola oil instead of the shortening and bacon grease. Thanks for posting. Now I can quit searching for the perfect cornbread recipe.

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ChefLizD October 22, 2006
Skillet Cornbread