Anonymous wrote:I hate that sweet cornbread! Real southern cornbread is NOT sweet.

+1. NO sugar. Cornmeal, baking soda, baking powder, salt, eggs, buttermilk. Pour into a smoking hot cast iron pan. Heaven with butter.

op here - thanks to all.

I don't know if TJ has the same sketchy ingredients, but their box mix is AMAZING

Anonymous wrote:I know you probably want to make it and I don't have a recipe but wanted to say that if you are ever craving really yummy corn bread (which I usually do not like)....WILDFIRE in Tysons has a delicious one in case you want to just buy it. It is very homemade.

I'm not sure what an authentic corn bread is, but I don't even want to imagine how much butter they added in the one at Wildfire. It does taste good though.

On occasion, I really love the Whole Foods cornbread. Anyone have a recipe for something similar? It's pretty sweet, I eat it more as a treat than anything else.

Thanks!

I just made Paula Deen's cornbread recipe - not very sweet at all but very buttery Probably didn't help that I spread some addtl butter over the top when it came out of the oven.
Also I do not own a cast iron skillet, so it's nice that this recipe calls for an 8x8 pan.
No corn kernels, alas, I like them but DH refuses to eat them.

I use the Neely family's honey cornbread muffin recipe. Google it. It's good and just BARELY sweet.

I know you probably want to make it and I don't have a recipe but wanted to say that if you are ever craving really yummy corn bread (which I usually do not like)....WILDFIRE in Tysons has a delicious one in case you want to just buy it. It is very homemade.

I hate that sweet cornbread! Real southern cornbread is NOT sweet.

I just use the recipe on the back of the cornmeal bag, but I add a bit more butter to make it richer. You just mix everything in one bowl with a spoon. I don't notice much difference from that and Jiffy!

14:38's recipe is similar to the one I use normally. I too do not care for super-sweet cornbread.
If you're feeling indulgent, Marion Cunningham's custard-filled cornbread is great! I reduce the sugar, though.
http://www.marthastewart.com/342423/custard-filled-cornbread

Gotta have sweet corn kernels in my cornbread!

If you have a food processor or blender, the Cook's Illustrated recipe is very good and quite simple.

http://www.thepiggly-wiggly.com/2010/10/cooks-illustrated-all-purpose-cornbread.html

There are different types of cornbread. The sweet cake-like cornbread is something I had honestly never eaten (or even seen) until we moved out of the deep south. The only kind of cornbread I know how to make is the true southern buttermilk cornbread. If that's not what you are looking for, then this is the wrong recipe.

About 2 cups of Martha White WHITE (not yellow) corn meal mix (It's just easier than mixing the corn meal with baking powder and salt, but you can certainly use plain white cornmeal and add that powder and salt yourself.)
1 large egg
About 1 1/3 cup buttermilk (you may have to adjust the amount a little)
1/4 cup vegetable oil
About a tablespoon or so of sugar

Preheat your oven to 450. Grease your cast iron skillet with a lot of Crisco. Put the skillet in the oven and get it really hot.

Mix everything together and pour it into the hot cast iron skillet. Bake for about 20 minutes or so. You'll know it's about done when the top starts to brown. Flip it out of the pan. Serve it hot. We had it last night with vegetables and stewed tomatoes.

Anyone have a good (and easy) cornbread recipe to share? I am a little grossed out when I read the ingredients on the Jiffy cornbread box (the kind I grew up eating!) and my kids are not fans of the healthier, but not as tasty, Arrowhead Mills corn bread mix. Thanks!