Comments on: Southern Cornbread Recipe

By: Rachel Ballard

Rachel Ballard — Wed, 07 Oct 2026 00:56:01 +0000

In reply to Mary Byers. Hey Mary you probably used a skillet that was too large.

By: Mary Byers

Mary Byers — Sun, 04 Oct 2026 19:10:52 +0000

I’m not much of a cook and tried this recipe and delicious but thin. What did I do wrong or is that normal? Not going to complain because it was good

By: JULIE PRATT-WILLEY

JULIE PRATT-WILLEY — Fri, 25 Sep 2026 11:27:57 +0000

I’m 100% with you, don’t want any sugar in my cornbread. It’s cornBREAD not cornCAKE! Same with grits, they should get butter and salt, don’t go adulterating my grits with sugar.

By: Dannie

Dannie — Sun, 13 Sep 2026 14:05:58 +0000

This recipe sings SOUTHERN!
it took me back to my childhood.

By: Rachel Ballard

Rachel Ballard — Mon, 07 Sep 2026 21:45:45 +0000

In reply to LAVONDA Nelson. Lavonda you'll just need to check them for doneness with a toothpick. I've made this recipe in a muffin tin many times with success. Start checking them at 12-15 minutes depending on your oven. --Rachel

By: LAVONDA Nelson

LAVONDA Nelson — Sun, 06 Sep 2026 19:13:57 +0000

What if I’m using Silicone muffin pans?

By: Melinda Payne-Erwin

Melinda Payne-Erwin — Fri, 14 Aug 2026 22:33:50 +0000

This is a fantastic recipe for real southern cornbread, I have made it exactly as written a bunch and it has never disappointed. This recipe tastes just like the cornbread my wonderful grandmother named Mamu made and I truly appreciate that you shared your recipe.

By: Martha May

Martha May — Mon, 29 Jun 2026 22:04:26 +0000

In reply to Debbie.

Use white cornmeal mix only. You can add chopped jalapeños, a cup of cheddar cheese, & a cup of creamed corn for a tasty Mexican cornbread dish. Great with fish, or greens & beans. Truly Deep South deliciousness!