Perfect 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

A Southern classic

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

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

A family favorite from many years past!

This is my go to cornbread recipe. Been making it for a very long time.

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

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

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.

#GoldenApron23

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

Just down home southern goodness and easy to make.

These cornbread muffins are made with buttermilk and a touch of honey. Delicious for breakfast or as a side dish!

A classic...

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

I made this again with 1% milk instead of buttermilk..1,000 times better!

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

You gonna eat your Cornbread😂!!!! This cornbread recipe can be sweet or savory. Substitute salt for sugar or visa versa. You can eat it with ice cream or you can eat it will gumbo. *Pictures will reflect bigger portion then recipe* servings 6 to 12 four oz cornbread!!

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 :)

Better then jiffy

This is by far the best corn bread recipe I have found that isn't dry, crumbly, and has a fantastic taste. Love It!!!!!!