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.

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

I Was inspired by my grandmother. She loves to bake . Who wouldn’t? It the way to everyone heart .

My Mom Babe taught me how to make cornbread. We closely followed the Alber's Cornmeal cornbread recipe adding more sugar, melting Crisco shortening instead of using cooking oil, and adjusting the flour and cornmeal measurements. I use more flour and less cormeal instead of 50/50 so the cornbread does not crumble apart as bad. This is a sweeter cornbread with a cake like texture. So good!

I've never seen this kind of bread in Japan, so I decided to make it myself.Gently fold in the ingredients for a fluffy crumb. Recipe by Miniature basil

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

This is my moms recipe. This is the cornbread I grew up with.

I wanted to get rid of a lot of corn meal that I just couldn't use up, by making something delicious, simple and sizeable.You can make this with store-bought mix too.If it cools, please warm it in the microwave. Recipe by Pekuchin