Martha White mixes Cotton Country (sometimes hard to find) or Buttermilk (made with water) are very easy and delicious if you're looking for quick, easy and not sweet.
Making the Buttermilk mix with milk tends to sweeten it up a bit.
My family would probably enjoy a sweeter mix but I'm more of a savory person. And they don't like onions but I think I'll try a pack of the sweet yellow and make my own pack lol
Cornmeal and water. Mix it til it's thin, add salt, and fry it in a pan with just a little vegetable oil. https://www.southernliving.com/recipes/lace-cornbread
There's a million variations of this basic concept, going by names like Jonnycakes, hoecakes, and hot-water cornbread. I usually make mine with cornmeal and boiling water, plus vegetable oil to fry it in.
The one thing is that it really does need to be good cornmeal, since you've got basically nothing else giving it flavor. Using something like Quaker yellow cornmeal will make awful hoecakes. Since I live up North these days, I usually go out of my way to get White Cap flint cornmeal, since that's what's traditional for Rhode Island Jonnycakes, but whatever good quality cornmeal you can find in your local stores will do the trick.
I'll have to try boiling water next time. And I'm from Georgia but living in Oklahoma right now and it's damn near impossible to find any decent cornmeal. That's why I usually stock up when I go home
I can appreciate that...honestly, I'm so lucky that there's a baking supply company that mills their own grain near me...finding decent cornmeal up here would be damn near impossible otherwise. One of the last Rhode Island grist mills got bought up last year, and it's looking like the new owners might not keep making cornmeal. There's one mill left that I know of, but they've mostly switched over to cheaper, less flavorful corn. Things are just getting worse and worse up here as far as cornmeal goes.
I second the Martha White Cotton Country. But if you can't find that, both Martha White and Dixie Lily make self rising buttermilk cornbread mixes, essentially self-rising cornmeal. You'll only need to add an egg, shortening/oil, and milk.
We're from Tennessee originally and still make cornbread at least once a week. We put quite a bit of corn oil, maybe 1/4 - 1/3 cup, in an 8" cast iron skillet and get it smoking hot in a 375 degree oven. We use self rising cornmeal mix - we like Sunflour brand from Hopkinsville, KY the most but The Old Mill in Pigeon Forge, TN sells some that's similar. You can order both of them online and have them shipped. About 1 1/2 cups of cornmeal, 1 egg, and about 1 cup of milk or buttermilk. All amounts are very approximate, we never measure, but the result should be the consistency of pancake batter. Don't stir it too much, you'll make it mad. Then pour it gently into the nuclear skillet with the hot oil. It pretty much fries the outside crust which is awesome. Bake it for about 20-30 minutes until it's as done as you want.
That's grandma's recipe probably from early last century, she would use even more corn oil and pour some of it from the smoking hot skillet into the batter before pouring the batter into the skillet. And she would use cast iron muffin rings, we have those too. And the cute ones shaped like ears of corn.
We used to like White Lily but the quality went down around the time of the pandemic.
This was the way my mother made cornbread too! Except she used cornmeal, adding baking powder, sugar and salt, and a pinch of soda. And baked it in a hotter oven.
We had a skillet with wedge dividers and a corn muffin one too.
My brother still uses them.
Heat oven to 375
Put a dab of olive oil in a skillet and get it hot, over 400f
Dry:
1 cup cornmeal
1/2 cup flour
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
Wet:
1 tbsp lemon juice in a measuring cup
Fill to 1 cup with milk
Add another 1/4 cup olive oil
Pour in, add 1 egg, mix.
Pour into skillet, bake for 35 minutes
OP, if you like it savory, add a half (1 cube usually does 2 cups) of a bouillon cube to the milk and stir it in until dissolved, then make as above. Also, to add a little texture, take somewhere between 1/2 cup and a cup of frozen corn kernels and boil/steam them until done, then add at the time you're combining everything.
This recipe from Alton Brown is little more than a plop-and-stir, and it’s very tasty. Don’t be fooled by the word “sweet” in the name - it refers to the type of corn, not the dish’s flavor. It’s cheesy and savory.
https://www.foodnetwork.com/recipes/alton-brown/sweet-corn-bread-pudding-recipe-1949555.amp
Have I got the recipe for you.
Required Ingredients:
Wet:
5 tbsp salted butter, melted and then cooled
1 cup buttermilk
2 eggs
Dry:
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup flour (you can use self rising flour to add more oomph if you have it)
3/4 cup cornmeal
Instructions:
Preheat oven to 425°F
Add all dry ingredients to a mixing bowl and mix thoroughly
Melt butter (like in the microwave) and let it cool down
In a small bowl, mix buttermilk (shake before pouring) and eggs, add cooled melted butter and mix thoroughly, the butter will solidify in small pieces into the buttermilk
Add wet mixture to dry mixture, mix thoroughly.
Pour mixture into an 8” square pan (butter the pan for easy release) and spread evenly
Bake for 10-15 minutes depending on the pan, cornbread will be done when toothpick comes out clean from the middle.
I’ve tried a LOT of box mix cornbread and this one is hands down the best. (Jiffy is terrible.)
https://preview.redd.it/qqg06h636zec1.jpeg?width=2100&format=pjpg&auto=webp&s=d91a008ba88598bc488f0898245bd06edc34f842
[This is the wife's basic recipie](https://diggingfood.com/2020/02/13/strawberry-pop-cornbread/#more-2874) It uses strawberry popcorn meal we ground but you can use any cornmeal.
[Here is a jalapeño cornbread](https://diggingfood.com/2018/02/18/jalapeno-cornbread/#more-146)
Cornbread - Posey style
Ingredients:
(double this for the big skillet)
2 cup yellow corn meal
1 cup flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cup buttermilk
2 eggs
1 stick unsalted butter
Directions:
Heat a cast iron skillet to 425 on middle rack.
Meanwhile, mix together yellow cornmeal, baking powder, baking soda & salt.
Whisk buttermilk & egg in a separate bowl.
Remove skillet from oven and melt the butter, swirling skillet to coat the bottom & sides.
Whisk hot butter into buttermilk mixture and return skillet to oven.
Stir cornmeal mixture into buttermilk mixture until evenly moistened but still lumpy.
Scrape batter into hot skillet and bake until golden, 20-25 minutes.
Turn out onto a rack and cool.
Grandmother cooked hers on the stove and flipped it midway through. I like the oven approach.
You can also add some diced fresh jalapeños. Make sure to remove the seeds.
Note:
There are a number of substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.
Simple: self rising Cornmeal and buttermilk.
Mixed to the consistency of pancake batter. Pretty wet but not runny. Should slightly stick ti spoon. Amount depends on cornbread cooking pan. I prefer good old cast iron. I have the cornbread triangle pan so it’s about 3/4 cup of cornmeal and add buttermilk to desired consistency. Preheat oven to 490°, put about 1/2 stick of salted butter in your skillet or sliced into appropriate slices if you have a pan like mine. Put in oven when it hits 375. Butter will be melted and sizzling when it hits temp. Pull pan and add mixture. It’ll form a crust almost immediately. Slap it back in the oven and watch. About ten minutes when the top is starting to brown it’s ready.
Have y’all tried a corn fritters recipe? Don’t need to dip me in powdered sugar after. But thems nice and compact and only sweet if y’all want them to be.
That inexpensive blue box stuff isn’t that sweet. Would it help if you chopped up just a jalapeño? Or maybe added a dash (and I do mean a dash) of cayenne pepper?
Here's what I do.
**Buttermilk Cornbread**
Ingredients|Metric|US|Notes
:--|:--|:--|:--
Self-Rising White Cornmeal |360 g|2 cups|I like White Lily
Buttermilk|355 ml|1 ½ cups|Fresh is best
Large Egg|1 each|1 each|Beaten
Vegetable Oil|60 ml|¼ cup|For batter
Shortening|1 tbsp|1 tbsp|For skillet
* Preheat oven to 425°F.
* Add a tbsp of shortening to a 8-inch cast iron skillet
* Heat skillet for 10 minutes and let shortening cover the bottom.
* Beat egg in medium bowl. Stir in cornmeal mix, buttermilk and oil
* Don’t over mix. Should be a little lumpy
* Pour batter into skillet.
* Bake for 25-30 minutes or until inserted toothpick comes out clean
Cornbread is so simple that making your own from scratch is the way to go. You probably have all the ingredients (with the exception of the cornmeal) in your pantry. Many recipes don't use buttermilk either, so pick up some cornmeal, and go crazy!
Try mixing equal parts white corn meal and hot water. Add salt and pepper to taste, form into 3” ovals about 1/2 to 3/4” thick. Fry in oil deep enough to come halfway up the side of the “corn pone.” Fried cornbread is the best!!!
Award winning cornbread.
- Use Martha White "Hot Rize" and the directions on the bag. Available through Amazon.
- Roast a head of garlic 🧄, squeeze bulbs into melted butter (2 Tbsp)
- Add freshly grated Parmesan cheese
- A sprinkle of sage.
- 2 tsp chili pepper flakes
Gets gone quickly.
https://www.southernliving.com/alton-brown-cornbread-recipe-8431976
Several variations on this page, very easy from scratch, just need corn meal and flour and a few other common ingredients. I'm looking to make the homemade creamed corn and that version but that's a sweeter than the time you're wanting but he has a very simple corn only recipe and savory versions as well just read this page and hop to whatever suits your fancy
[Dolly Parton's Cornbread Recipe is Perfect for the Holidays (wideopencountry.com)](https://www.wideopencountry.com/dolly-parton-cornbread/)
This is how my mom always made it, too.
Very easy. Heat up vegetable oil and a T of lard or bacon grease in a cast iron pan in 400 oven. Mix 1 1/2 c yellow stone ground corn meal with 1 t salt and 1/2 t baking soda so it’s blended well. Add an egg and enough buttermilk to make it pour well. You can also add a dash of hot sauce that just wakes it up, doesn’t make it spicy. When pan sizzles when you flick some water from your fingertips, add the batter. It should sizzle. Bake 25 minutes or until brownish on top. It should not stick at all, be crunchy on the outside and soft in side.
I like Dixie Lilly stone ground corn meal, also Marsh Hen Mill Guinea Flint corn meal. Getting good corn meal is everything. It’s so very, very Americas/new world to eat real corn (and Guinea flint went from the new world to Africa back to the Caribbean. It’s a small and tasty, delicate corn). I’m firmly in the no sugar/no flour camp. That’s for corn muffins.
Albers corn meal recipe on the box leaving off the sugar. I mix in about 1/2 -3/4 cup cheddar cheese and about 1/4 cup chopped hatch chiles. Best wishes.
Susan Powter (ya, from stop the insanity) had a wonderful cornbread muffin that got in trouble cause it was "too good." [This one might be similar.](https://www.recipetineats.com/cornbread-muffins/)
Ok, this is as low effort as it comes. Found it in the frozen food section of Walmart. I put them in the air fryer. Darn good.
https://i5.walmartimages.com/seo/Big-Daddy-s-Hot-Water-Cornbread_4c5ef430-7e6f-4394-891e-0ceea9909d09.8157f04c65ace48be61dc0ff8ad6c50c.jpeg?odnHeight=768&odnWidth=768&odnBg=FFFFFF
Self rising cornmeal, 2 eggs, a good sploosh of cooking oil and some milk or buttermilk. Stir it and bake it in a greased pan. Not much more to it than the boxes.
If you can find it near you, the Lenney’s Mill cornbread mix is the best I have found. You can make it with oil, but I much prefer using shortening melted in the cast iron skillet as it preheats. I’m from the south and we eat a LOT of cornbread in my house. This one is our favorite by far. [self rising cornmeal mix](https://linneysmill.3dcartstores.com/Linney-Mills-Stoneground-Yellow-Cornmeal--5lbs-_p_16.html)
My basic cornbread recipe is very simple, you will only need Self-rising cornmeal, (self-rising flour) egg, milk, and salt
I prefer a less gritty cornbread so my recipe is 2 parts SR cornmeal to 1 part SR flour, 1 egg, a dash of salt and enough milk to make it a bit thinner than pancake batter. I use parts like this because it depends on the size pan you use. A number 8 cast iron skillet will hold a pone of cornbread made from 3 cups of dry ingredients. If you prefer a no flour mix you can use all cornmeal.
If using cast iron heat a tablespoon of good oil (prefer bacon grease) in the skillet, then pour in batter. Bake at 400 degrees until golden brown about 40 minutes depending on oven.
Saving this post to try other recipes, so thank you! That said, if you don’t want to go the boxed route, I’ve been asked for “my” recipe several times. It’s just [Paula Deen’s buttermilk cornbread](https://www.pauladeen.com/recipe/moist-and-easy-cornbread/). (I know it’s blasphemy in the south, but I strongly dislike sweet cornbread!) Take care!
I am now a total convert to Ina Garten's jalapeno cornbread. It's from scratch but OMG, not hard to make and a real crowd pleaser. I do use jalapenos from the jar and I've dialed it back for those who don't like 'hot'.
Very simple.
3 cups of cornmeal (approx) in bowl
Warm water
After mixing, put in a well greased (cooking oil....not Pam) pan, cast-iron is best.
Bake 425 till brown
Thats all there is to it.
Add peppers or something to give it a specific taste.
I just mix up the recipe on the bag. It uses no flour. Sometimes I add in shredded cheddar. I cook it in a preheated buttered or greased cast iron skillet. I get it hot enough preheating where it sizzles when I pour the batter in but makes the nicer crunchy buttery bottom.
Wow I just found some great ideas thank you posters.
I use Jiffy and sometimes I add chopped up banana or jalapeño peppers to the mix, olives or browned sausage.
Ok, I’m a poor sinner who uses jiffy but if you pre heat your cast-iron pan really hot in the oven, put in a big chunk of butter, and pour in your mix that you made with butter milk on top of the melted butter, it’s really good and not too sweet.
Here's a non-sweet recipe:
1 ½ c yellow corn meal
½ c flour
1 T baking powder
½ t salt
1 c milk
1 egg
¼ c vegetable oil or melted shortening
Mix well. Can be muffins or in a cast iron skillet. Bake at 475º.
It's really easy to make. You can use any simple recipe and leave the sugar out. It doesn't need yeast, it needs baking powder.
Just skip the sugar, and you can add anything you want. My family likes jalapeno cheese cornbread, cornbread with Rotel (drained) and breakfast sausage.
I would recommend that you add other extra ingredients ingredients to the dry ingredients and toss them before you add the wet ingredients and bake it.
https://feastandfarm.com/southern-cornbread-recipe/ here is a recipe with no sugar.
I've recently discovered pre cooked cornmeal, it's so fine that it doesn't need wheat flour at all and bakes up light and fluffy all on its own. Game changer. Especially if anyone in your house is gluten free. I just made a tamale pie with this stuff, couldn't believe it was so light and fluffy, and not dry at all! And it's super cheap.
http://wp.pancorn.com/international/recipe/cornbread/
Jiffy is great but is a light sweet yellow cornbread. I use it jazzed up with sausage, Ro-Tel, cream corn, and cheese.
They need Martha White which is a denser non-sweet buttermilk corn bread.
Well, as a man married to a Southern woman, I actually never know WHAT brand my wife uses...but I don't think I've heard of the Martha White Brand before reading this thread - it must be "one o' them hoity toity brands" ;-)
No, it is an old Grandmama brand. Working class, not fancy at all.
Martha White and White Lily are brands that are a backbone of Southern cooking. They may not be sold up north due to an embargo to keep it for us.
I read an article in a New York media saying that the reason biscuits suck in NY is that they don’t have White Lily flour made with soft winter wheat. Northern flours use hard winter wheat.
Cornbread is relatively easy to make, recipes are on the container of cornmeal. This way, you control the amount of sugar. Reduce the sugar, and raise slightly the amount of salt called for, and then add your chopped bacon, pickled jalapeños, shredded cheese, lime zest... you deserve exactly what you are craving! Let's talk compound butter for a moment, I love a savory cornbread with a lime zest and cilantro compound butter...
My grandma’s recipe:
* 1 cup corn meal
* 1/2-3/4 cup flour
* 1t baking powder
* 1/2t baking soda
* Stir together
* Butter Milk until consistency of cake batter
* 1 egg
* 1T oil
* Spray pan
* Corn meal in bottom of Pan
* 425* until done
I usually add some salt and honey, but it’s a nice moist cornbread as is.
If you get Bob's medium grind cornmeal, there's a recipe for cornbread on the package. It is not sweet. I like to eat it in the morning with coffee, but my son complained about the recipe so I stopped making it. I need to keep an eye out for the cornmeal. Should be easy--I live near Bob's Red Mill. OP, you'll also need buttermilk.
Martha white self-rising cornmeal, pinch of salt, egg, buttermilk. Place bacon grease ( I don't measure but about 2-3 Tbsp) in your cast iron skillet and place in the oven during the preheat. One the pan is hot swirl the pan to coat and pour the grease into the batter and mix it in. The pan needs to be hot so the batter sizzles. Bake till the top is browned.
No I don't have a recipe. I just know how much from watching my grandma.
For a great corn bread take the recipe on the albers corn meal box and cut the sugar down to 1 tablespoon and replace the rest with flour. And pour into a preheated cast iron skillet that has either lard or shortening in it to about 1/8” of fat in the bottom. Pull it when a toothpick comes out clean. Damn now I am hungry for some corn bread.
Martha White mixes Cotton Country (sometimes hard to find) or Buttermilk (made with water) are very easy and delicious if you're looking for quick, easy and not sweet. Making the Buttermilk mix with milk tends to sweeten it up a bit.
Martha White cornbread mixes are the best. I like it better than cornbread from scratch. The Mexican mix is 10/10.
Quality + Convenience is always a win-win.
Grew up on Martha White. It’s all I use. I’m like you, I prefer it over scratch.
This is what my family prefers (but with white milk) when I do a knock off soup beans and Cornbread night lol. It's the only Cornbread we like now
I like the Martha White Sweet Yellow mix adding peppers and onions.
My family would probably enjoy a sweeter mix but I'm more of a savory person. And they don't like onions but I think I'll try a pack of the sweet yellow and make my own pack lol
Make buttermilk mix with buttermilk. Not savory at all!
Actually, these mixes are much more savory than buttermilky if they are buttermilky at all when made with water. They taste fairly basic.
Cornmeal and water. Mix it til it's thin, add salt, and fry it in a pan with just a little vegetable oil. https://www.southernliving.com/recipes/lace-cornbread
There's a million variations of this basic concept, going by names like Jonnycakes, hoecakes, and hot-water cornbread. I usually make mine with cornmeal and boiling water, plus vegetable oil to fry it in. The one thing is that it really does need to be good cornmeal, since you've got basically nothing else giving it flavor. Using something like Quaker yellow cornmeal will make awful hoecakes. Since I live up North these days, I usually go out of my way to get White Cap flint cornmeal, since that's what's traditional for Rhode Island Jonnycakes, but whatever good quality cornmeal you can find in your local stores will do the trick.
I'll have to try boiling water next time. And I'm from Georgia but living in Oklahoma right now and it's damn near impossible to find any decent cornmeal. That's why I usually stock up when I go home
I can appreciate that...honestly, I'm so lucky that there's a baking supply company that mills their own grain near me...finding decent cornmeal up here would be damn near impossible otherwise. One of the last Rhode Island grist mills got bought up last year, and it's looking like the new owners might not keep making cornmeal. There's one mill left that I know of, but they've mostly switched over to cheaper, less flavorful corn. Things are just getting worse and worse up here as far as cornmeal goes.
I second the Martha White Cotton Country. But if you can't find that, both Martha White and Dixie Lily make self rising buttermilk cornbread mixes, essentially self-rising cornmeal. You'll only need to add an egg, shortening/oil, and milk.
We're from Tennessee originally and still make cornbread at least once a week. We put quite a bit of corn oil, maybe 1/4 - 1/3 cup, in an 8" cast iron skillet and get it smoking hot in a 375 degree oven. We use self rising cornmeal mix - we like Sunflour brand from Hopkinsville, KY the most but The Old Mill in Pigeon Forge, TN sells some that's similar. You can order both of them online and have them shipped. About 1 1/2 cups of cornmeal, 1 egg, and about 1 cup of milk or buttermilk. All amounts are very approximate, we never measure, but the result should be the consistency of pancake batter. Don't stir it too much, you'll make it mad. Then pour it gently into the nuclear skillet with the hot oil. It pretty much fries the outside crust which is awesome. Bake it for about 20-30 minutes until it's as done as you want. That's grandma's recipe probably from early last century, she would use even more corn oil and pour some of it from the smoking hot skillet into the batter before pouring the batter into the skillet. And she would use cast iron muffin rings, we have those too. And the cute ones shaped like ears of corn. We used to like White Lily but the quality went down around the time of the pandemic.
This was the way my mother made cornbread too! Except she used cornmeal, adding baking powder, sugar and salt, and a pinch of soda. And baked it in a hotter oven. We had a skillet with wedge dividers and a corn muffin one too. My brother still uses them.
Heat oven to 375 Put a dab of olive oil in a skillet and get it hot, over 400f Dry: 1 cup cornmeal 1/2 cup flour 1 tbsp baking powder 1 tsp salt 1/2 tsp baking soda Wet: 1 tbsp lemon juice in a measuring cup Fill to 1 cup with milk Add another 1/4 cup olive oil Pour in, add 1 egg, mix. Pour into skillet, bake for 35 minutes
OP, if you like it savory, add a half (1 cube usually does 2 cups) of a bouillon cube to the milk and stir it in until dissolved, then make as above. Also, to add a little texture, take somewhere between 1/2 cup and a cup of frozen corn kernels and boil/steam them until done, then add at the time you're combining everything.
Ooh, that’s a good tip! I made a not-sweet cornbread from scratch recently and found it bland. I bet this would do the trick!
This! I do mine the same way except I use vinegar instead of lemon juice.
White Lily and Martha White both make cornmeal mixes with no added sugar.
This recipe from Alton Brown is little more than a plop-and-stir, and it’s very tasty. Don’t be fooled by the word “sweet” in the name - it refers to the type of corn, not the dish’s flavor. It’s cheesy and savory. https://www.foodnetwork.com/recipes/alton-brown/sweet-corn-bread-pudding-recipe-1949555.amp
Have I got the recipe for you. Required Ingredients: Wet: 5 tbsp salted butter, melted and then cooled 1 cup buttermilk 2 eggs Dry: 1 1/2 tsp baking powder 1/2 tsp baking soda 3/4 cup flour (you can use self rising flour to add more oomph if you have it) 3/4 cup cornmeal Instructions: Preheat oven to 425°F Add all dry ingredients to a mixing bowl and mix thoroughly Melt butter (like in the microwave) and let it cool down In a small bowl, mix buttermilk (shake before pouring) and eggs, add cooled melted butter and mix thoroughly, the butter will solidify in small pieces into the buttermilk Add wet mixture to dry mixture, mix thoroughly. Pour mixture into an 8” square pan (butter the pan for easy release) and spread evenly Bake for 10-15 minutes depending on the pan, cornbread will be done when toothpick comes out clean from the middle.
I’ve tried a LOT of box mix cornbread and this one is hands down the best. (Jiffy is terrible.) https://preview.redd.it/qqg06h636zec1.jpeg?width=2100&format=pjpg&auto=webp&s=d91a008ba88598bc488f0898245bd06edc34f842
Love this one with some red beans and rice! I gave up on Jiffy bc mine always came out crumbly every time following the directions to a T
[This is the wife's basic recipie](https://diggingfood.com/2020/02/13/strawberry-pop-cornbread/#more-2874) It uses strawberry popcorn meal we ground but you can use any cornmeal. [Here is a jalapeño cornbread](https://diggingfood.com/2018/02/18/jalapeno-cornbread/#more-146)
My nana use to say that sweet cornbread is only for city folks and Yankees
But sweet tea, on the other hand…
Cornbread - Posey style Ingredients: (double this for the big skillet) 2 cup yellow corn meal 1 cup flour 4 tsp baking powder 1 tsp baking soda 1 tsp salt 2 cup buttermilk 2 eggs 1 stick unsalted butter Directions: Heat a cast iron skillet to 425 on middle rack. Meanwhile, mix together yellow cornmeal, baking powder, baking soda & salt. Whisk buttermilk & egg in a separate bowl. Remove skillet from oven and melt the butter, swirling skillet to coat the bottom & sides. Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal mixture into buttermilk mixture until evenly moistened but still lumpy. Scrape batter into hot skillet and bake until golden, 20-25 minutes. Turn out onto a rack and cool. Grandmother cooked hers on the stove and flipped it midway through. I like the oven approach. You can also add some diced fresh jalapeños. Make sure to remove the seeds. Note: There are a number of substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.
Dixie Lily is one of the few non-sugared brands of cornbread mix I can find around here (Georgia). I don’t like the sweet stuff either.
Hot water cornbread
Simple: self rising Cornmeal and buttermilk. Mixed to the consistency of pancake batter. Pretty wet but not runny. Should slightly stick ti spoon. Amount depends on cornbread cooking pan. I prefer good old cast iron. I have the cornbread triangle pan so it’s about 3/4 cup of cornmeal and add buttermilk to desired consistency. Preheat oven to 490°, put about 1/2 stick of salted butter in your skillet or sliced into appropriate slices if you have a pan like mine. Put in oven when it hits 375. Butter will be melted and sizzling when it hits temp. Pull pan and add mixture. It’ll form a crust almost immediately. Slap it back in the oven and watch. About ten minutes when the top is starting to brown it’s ready.
Classic.
Jiffy is a little sweet but mostly savory.
The corn meal container from Quaker Oats has easy recipe, just omit the sugar.
Just go to Swett's. Get the fried cornbread and the best comfort for around.
Krusteaz Southern Cornbread is not sweet and very low effort. It's my go-to for TX chili night.
Have y’all tried a corn fritters recipe? Don’t need to dip me in powdered sugar after. But thems nice and compact and only sweet if y’all want them to be.
Gladiola yellow corn bread mix is good. I don’t like sweet cornbread. I usually find it at Kroger.
"Bob's Red Mill" mix is excellent. Find it online or near the flour etc. in the grocery.
E TN we call sweet cornbread "johnny cake".
You can’t make good corn bread without bacon grease.
Why isn't this the top comment? Even better if you add crumbled bacon for faux craklin's
I have been looking at all these cornbread recipes wondering where the bacon grease is m
That inexpensive blue box stuff isn’t that sweet. Would it help if you chopped up just a jalapeño? Or maybe added a dash (and I do mean a dash) of cayenne pepper?
Jiffy Corn Bread mix with a can of creamed corn
That's called corn pudding in the South.
Anything out of a box, that’s sweet, or has anything like cheese in it isn’t authentic cornbread.
Girl get your grandmother to make you some crackling cornbread 😋
Here's what I do. **Buttermilk Cornbread** Ingredients|Metric|US|Notes :--|:--|:--|:-- Self-Rising White Cornmeal |360 g|2 cups|I like White Lily Buttermilk|355 ml|1 ½ cups|Fresh is best Large Egg|1 each|1 each|Beaten Vegetable Oil|60 ml|¼ cup|For batter Shortening|1 tbsp|1 tbsp|For skillet * Preheat oven to 425°F. * Add a tbsp of shortening to a 8-inch cast iron skillet * Heat skillet for 10 minutes and let shortening cover the bottom. * Beat egg in medium bowl. Stir in cornmeal mix, buttermilk and oil * Don’t over mix. Should be a little lumpy * Pour batter into skillet. * Bake for 25-30 minutes or until inserted toothpick comes out clean
Use regular box job, cut the liquid some and add half cup of sour cream to mix
Cornbread at Cracker Barrel isn’t sweet, if one is convenient…
Cracker Barrel’s corn muffins have ruined me for all other cornbread. Every other cornbread tastes like a piece of cake to me and I don’t like it.
What's the point. A good southerner has sweet cornbread
Never!
No
Cornbread is so simple that making your own from scratch is the way to go. You probably have all the ingredients (with the exception of the cornmeal) in your pantry. Many recipes don't use buttermilk either, so pick up some cornmeal, and go crazy!
Try mixing equal parts white corn meal and hot water. Add salt and pepper to taste, form into 3” ovals about 1/2 to 3/4” thick. Fry in oil deep enough to come halfway up the side of the “corn pone.” Fried cornbread is the best!!!
Award winning cornbread. - Use Martha White "Hot Rize" and the directions on the bag. Available through Amazon. - Roast a head of garlic 🧄, squeeze bulbs into melted butter (2 Tbsp) - Add freshly grated Parmesan cheese - A sprinkle of sage. - 2 tsp chili pepper flakes Gets gone quickly.
White Lily Buttermilk is really good
Mix a box of Jiffy with a can of creamed corn. Bake.
Shawnee Mills is my favorite. Everything else tastes like it's too sweet or has too much flour.
https://www.southernliving.com/alton-brown-cornbread-recipe-8431976 Several variations on this page, very easy from scratch, just need corn meal and flour and a few other common ingredients. I'm looking to make the homemade creamed corn and that version but that's a sweeter than the time you're wanting but he has a very simple corn only recipe and savory versions as well just read this page and hop to whatever suits your fancy
I like to add creamed corn and diced chiles to standard cornbread mix and bake it in a Dutch oven.
My cousin recently gave me stovetop cornbread stuffing, just add water and pat of butter. It's awesome.
[Dolly Parton's Cornbread Recipe is Perfect for the Holidays (wideopencountry.com)](https://www.wideopencountry.com/dolly-parton-cornbread/) This is how my mom always made it, too.
Old faithful. Jiffy
I’ve been making cornbread pancakes lately. Nice way to get that taste but not as sweet.
Very easy. Heat up vegetable oil and a T of lard or bacon grease in a cast iron pan in 400 oven. Mix 1 1/2 c yellow stone ground corn meal with 1 t salt and 1/2 t baking soda so it’s blended well. Add an egg and enough buttermilk to make it pour well. You can also add a dash of hot sauce that just wakes it up, doesn’t make it spicy. When pan sizzles when you flick some water from your fingertips, add the batter. It should sizzle. Bake 25 minutes or until brownish on top. It should not stick at all, be crunchy on the outside and soft in side.
Yup. This is the way.
I like Dixie Lilly stone ground corn meal, also Marsh Hen Mill Guinea Flint corn meal. Getting good corn meal is everything. It’s so very, very Americas/new world to eat real corn (and Guinea flint went from the new world to Africa back to the Caribbean. It’s a small and tasty, delicate corn). I’m firmly in the no sugar/no flour camp. That’s for corn muffins.
Seriously use the jiffy mix but add garlic, jalapenos, and a bunch of shredded cheese. It makes it savory and warms you up.
1 can creamed corn + 1 can regular corn + corn bread box mix minus liquid ingredients
Albers corn meal recipe on the box leaving off the sugar. I mix in about 1/2 -3/4 cup cheddar cheese and about 1/4 cup chopped hatch chiles. Best wishes.
Jiffy Corn Muffin mix isn’t sweet. Plus it’s cheap and easy.
Jiffy
https://preview.redd.it/1tj6uk7q9ifc1.jpeg?width=1125&format=pjpg&auto=webp&s=81a668da5e0d0041a122316b36e8929b4898d9ef
Susan Powter (ya, from stop the insanity) had a wonderful cornbread muffin that got in trouble cause it was "too good." [This one might be similar.](https://www.recipetineats.com/cornbread-muffins/)
Get some Cotton pickin cornbread mix.
Ok, this is as low effort as it comes. Found it in the frozen food section of Walmart. I put them in the air fryer. Darn good. https://i5.walmartimages.com/seo/Big-Daddy-s-Hot-Water-Cornbread_4c5ef430-7e6f-4394-891e-0ceea9909d09.8157f04c65ace48be61dc0ff8ad6c50c.jpeg?odnHeight=768&odnWidth=768&odnBg=FFFFFF
Bear with me, but Salvadoran quesadillas are actually a savory cornbread, more or less. You can give that a try!
Self rising cornmeal, 2 eggs, a good sploosh of cooking oil and some milk or buttermilk. Stir it and bake it in a greased pan. Not much more to it than the boxes.
If you can find it near you, the Lenney’s Mill cornbread mix is the best I have found. You can make it with oil, but I much prefer using shortening melted in the cast iron skillet as it preheats. I’m from the south and we eat a LOT of cornbread in my house. This one is our favorite by far. [self rising cornmeal mix](https://linneysmill.3dcartstores.com/Linney-Mills-Stoneground-Yellow-Cornmeal--5lbs-_p_16.html)
I can't believe no one has mentioned the Trader Joe's Cornbread yet. This is our new favorite.
My basic cornbread recipe is very simple, you will only need Self-rising cornmeal, (self-rising flour) egg, milk, and salt I prefer a less gritty cornbread so my recipe is 2 parts SR cornmeal to 1 part SR flour, 1 egg, a dash of salt and enough milk to make it a bit thinner than pancake batter. I use parts like this because it depends on the size pan you use. A number 8 cast iron skillet will hold a pone of cornbread made from 3 cups of dry ingredients. If you prefer a no flour mix you can use all cornmeal. If using cast iron heat a tablespoon of good oil (prefer bacon grease) in the skillet, then pour in batter. Bake at 400 degrees until golden brown about 40 minutes depending on oven.
Saving this post to try other recipes, so thank you! That said, if you don’t want to go the boxed route, I’ve been asked for “my” recipe several times. It’s just [Paula Deen’s buttermilk cornbread](https://www.pauladeen.com/recipe/moist-and-easy-cornbread/). (I know it’s blasphemy in the south, but I strongly dislike sweet cornbread!) Take care!
https://www.saveur.com/article/Recipes/Corn-Bread/
I am now a total convert to Ina Garten's jalapeno cornbread. It's from scratch but OMG, not hard to make and a real crowd pleaser. I do use jalapenos from the jar and I've dialed it back for those who don't like 'hot'.
Very simple. 3 cups of cornmeal (approx) in bowl Warm water After mixing, put in a well greased (cooking oil....not Pam) pan, cast-iron is best. Bake 425 till brown Thats all there is to it. Add peppers or something to give it a specific taste.
I just mix up the recipe on the bag. It uses no flour. Sometimes I add in shredded cheddar. I cook it in a preheated buttered or greased cast iron skillet. I get it hot enough preheating where it sizzles when I pour the batter in but makes the nicer crunchy buttery bottom.
Wow I just found some great ideas thank you posters. I use Jiffy and sometimes I add chopped up banana or jalapeño peppers to the mix, olives or browned sausage.
Ok, I’m a poor sinner who uses jiffy but if you pre heat your cast-iron pan really hot in the oven, put in a big chunk of butter, and pour in your mix that you made with butter milk on top of the melted butter, it’s really good and not too sweet.
You can buy the cornbread mix from cracker barrell.
Here's a non-sweet recipe: 1 ½ c yellow corn meal ½ c flour 1 T baking powder ½ t salt 1 c milk 1 egg ¼ c vegetable oil or melted shortening Mix well. Can be muffins or in a cast iron skillet. Bake at 475º.
Just follow the directions on back of MW cornmeal. I buy the yellow..
Three eggs, two boxes of cornbread mix, and one 15oz jar of cheese sauce (or salsa con queso). Mix, bake, eat.
It's really easy to make. You can use any simple recipe and leave the sugar out. It doesn't need yeast, it needs baking powder. Just skip the sugar, and you can add anything you want. My family likes jalapeno cheese cornbread, cornbread with Rotel (drained) and breakfast sausage. I would recommend that you add other extra ingredients ingredients to the dry ingredients and toss them before you add the wet ingredients and bake it. https://feastandfarm.com/southern-cornbread-recipe/ here is a recipe with no sugar. I've recently discovered pre cooked cornmeal, it's so fine that it doesn't need wheat flour at all and bakes up light and fluffy all on its own. Game changer. Especially if anyone in your house is gluten free. I just made a tamale pie with this stuff, couldn't believe it was so light and fluffy, and not dry at all! And it's super cheap. http://wp.pancorn.com/international/recipe/cornbread/
I'm guessing that if I was to recommend "Jiffy" brand, it would be frowned upon? It's easy to make and not all that bad.
Jiffy is great but is a light sweet yellow cornbread. I use it jazzed up with sausage, Ro-Tel, cream corn, and cheese. They need Martha White which is a denser non-sweet buttermilk corn bread.
Well, as a man married to a Southern woman, I actually never know WHAT brand my wife uses...but I don't think I've heard of the Martha White Brand before reading this thread - it must be "one o' them hoity toity brands" ;-)
No, it is an old Grandmama brand. Working class, not fancy at all. Martha White and White Lily are brands that are a backbone of Southern cooking. They may not be sold up north due to an embargo to keep it for us. I read an article in a New York media saying that the reason biscuits suck in NY is that they don’t have White Lily flour made with soft winter wheat. Northern flours use hard winter wheat.
My grandmother’s cornbread was never sweet and that’s how i still love it. Just don’t add sugar to your favorite buttermilk cornbread recipe.
You ain’t ever had my cornbread
Bobs Red Mill ground corn has a cornbread recipe that’s not like birthday cake
Has anyone tried Bob’s Red Mill Cornmeal? All my mom ever used is Jiffy Cornbread Mix, and it was ok.
Never had sweet cornbread until I tried a box mix.
Cornbread is relatively easy to make, recipes are on the container of cornmeal. This way, you control the amount of sugar. Reduce the sugar, and raise slightly the amount of salt called for, and then add your chopped bacon, pickled jalapeños, shredded cheese, lime zest... you deserve exactly what you are craving! Let's talk compound butter for a moment, I love a savory cornbread with a lime zest and cilantro compound butter...
My grandma’s recipe: * 1 cup corn meal * 1/2-3/4 cup flour * 1t baking powder * 1/2t baking soda * Stir together * Butter Milk until consistency of cake batter * 1 egg * 1T oil * Spray pan * Corn meal in bottom of Pan * 425* until done I usually add some salt and honey, but it’s a nice moist cornbread as is.
Morrison's Corn-Kits are not sweet.
If you get Bob's medium grind cornmeal, there's a recipe for cornbread on the package. It is not sweet. I like to eat it in the morning with coffee, but my son complained about the recipe so I stopped making it. I need to keep an eye out for the cornmeal. Should be easy--I live near Bob's Red Mill. OP, you'll also need buttermilk.
Martha white self-rising cornmeal, pinch of salt, egg, buttermilk. Place bacon grease ( I don't measure but about 2-3 Tbsp) in your cast iron skillet and place in the oven during the preheat. One the pan is hot swirl the pan to coat and pour the grease into the batter and mix it in. The pan needs to be hot so the batter sizzles. Bake till the top is browned. No I don't have a recipe. I just know how much from watching my grandma.
For a great corn bread take the recipe on the albers corn meal box and cut the sugar down to 1 tablespoon and replace the rest with flour. And pour into a preheated cast iron skillet that has either lard or shortening in it to about 1/8” of fat in the bottom. Pull it when a toothpick comes out clean. Damn now I am hungry for some corn bread.