Sage 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

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

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

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

Just tried this and it came out perfectly.

This is something me and my mom created and everyone loves it, there are NEVER any leftovers!

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

#GoldenApron23

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

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

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

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 :)

Recipe by: Momma Kelli

This is an heirloom recipe from my spouse's family, and is the foundation for everything from Thanksgiving dressing to chilli.

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

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

It’s a throw together. Kinda spicy, kinda sweet. Hearty but not heavy. I was going for a tamale pie type meal. This is a first go round so I may change it up next time. Nothing is set in stone in my kitchen.

I love cornbread with chili, chicken noodle soup or in a bowl with milk like cereal.

This is a recipe from Alex Guarnaschelli that I amend slightly due to my liking. My family would be ashamed of me because this is not exactly southern cornbread, but I like it kind of smooth (less crumbly) and what they don’t know won’t hurt them. The other sinful thing I like, which I would strongly suggest, is putting an obscene amount of buttermilk into this cornbread (more than the recipe calls for) and pulling it out of the oven early so the middle is still raw. It sounds crazy, but try it.

Phil’s recipe

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.

So I wrote my own out after trying a few different recipes, I wanted something middle of the road between a crusty not sweet southern cornbread and the Yankee "cake" cornbread. I wanted mine to be able to stand on its own, but also go good with other things. Not so sweet that it's out of place with chili, but not too savory to eat with milk and honey butter for breakfast. This recipe has been adapted to accommodate aiden's gluten intolerance, just follow what I marked.

This turned out really good I made this just because I was wanting some cornbread, but I wanted to make it a bit differently. Loved the flavor. Mmmm buttery! :hungry

simple quick and these picky children love it :)

A recipe from my grandmother that I've tweaked a bit over the years (by adding a few extras). You really can't beat cornbread cooked in cast iron. :)

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

Awesome

When I first learned to make cornbread, there wasn’t a written recipe! Granny just used a scoop, a pinch and a juice glass.Note: I used SELF-RISING CORNMEAL not cornmeal mix.

This is the best cornbread you'll ever taste! You can omit the spices if you just want plain ole delicious cornbread. Recipe may need to be halved. Makes 18 servings.

Have you ever seen a recipe that called for something you never heard of, or cannot get. Here is one that is sometimes hard to find and isn't as popular as it used to be. As folks come to your area old things can get lost and new things introduced. As generations pass so does some of the old ways of cooking, " new and improved" ways. The more impossible substitute, and genetically modified organisms we put into our bodies the more modified organisms we become. We are what we eat. We have to eat. As long as I still have a choice I want to enjoy what I eat. I want to eat my comfort food I remember eating long ago.