Simple Cornbread

This is my grandma's recipe, it's different from american cornbread; I never tried it sweet. I usually eat it with yoghurt or soup

Very flexible recipe. We usually add diced peppers for a little heat. NOTE: You can make your own buttermilk by adding a couple tablespoons of white vinegar to the milk and letting it curdle for ~10 min. Or you can just use milk.

this corn bread has the prefect texture, I love it! I use white corn meal in mine.

A traditional Southern cornbread with cheese, bacon, and green chilies.

Just tried this and it came out perfectly.

If you like corn, this cornbread is heavy in it. The Tobasco gives a noticeable bite to it, too.

#GoldenApron23

A family favorite from many years past!

Just down home southern goodness and easy to make.

Better then jiffy

This recipe is from the corn meal bag. I have used it for years.

Sage and Pork is always gone together. I served this with beans and burger with onions.

On those cold days and you made some soup or chili.

This is more Southern style. Emphasis on the corn, not the sugar. And the medium grind corn meal gives it a good, toothsome bite.

This gem came from my Nana's cookbook, which holds a plethora of very old recipes - some from before the Civil War

I have made this several times. It's a favorite in my family. You can also add ground beef for an extra flavor. Just cook the beef, drain, then stir into the mixed batter before pouring into dish to bake

I came up with this recipe because whenever I have cornbread, I always wish it could be fluffier and less sweet.These aren't that sweet, so they're great to have with your main meal. You can also serve them with chili beans. Adjust the amount of sugar to your liking!I used a gas oven. Adjust the cooking time according to your oven. Recipe by Miniature basil

Recipe by: Momma Kelli

https://tonisrecipes.com/honey-butter-cornbread/

It's flu season thyme is loaded with antibiotics like goodness only the natural way.

Brown butter, maple syrup and crispy crust make this cornbread packed with flavor.If you have whole milk that is slightly aged, use it to give your cornbread some real depth of flavor.

This recipe makes a really good, dense, rich cornbread with loads of flavor. We serve this with soups, bean dishes, or with just about anything really. There's never leftovers at our house.NOTES:Milk can be substituted for the buttermilk if needed, but the flavor will be lighter. Also milk is thinner than buttermilk so you'll need less of it. Leave out a few tablespoons and adjust after it all comes together. Also omit the baking soda since you've removed the acid buttermilk brings to the party.I cook mine in cast iron and its great that way because of the fantastic crust that develops. You could probably cook this in pyrex but it won't be as good :)