Cast Iron
Triple-Threat Southern Cornbread
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8 Reviews
MessyBaker
November 29, 2021
I didn´t grew up eating cornbread. I always wondered what it tasted like. I´m so glad my first experience with cornbread was through this recipe. Truly amazing and packed with flavor!
ekijima
June 28, 2011
So I made this last weekend to be paired with smoked ribs...and it was amazing. The texture was firm, moist, and the variety of corn was wonderful. To be honest, it wasn't the star of the dinner, but I didn't want it to be. This was wonderful paired with a bbq because it shared the 'stage' delightfully. My dad commented that if you love corn, this is the dish for you. And my boyfriend who needs gluten-free foods was soooo thrilled.
Also, for breakfast I took the leftovers, cut the slices in half, lightly toasted them, put a poached egg and bacon bits on top - so awesome! Thanks for sharing!
Also, for breakfast I took the leftovers, cut the slices in half, lightly toasted them, put a poached egg and bacon bits on top - so awesome! Thanks for sharing!
Kate W.
June 27, 2011
I'm so glad you enjoyed it! I'm sure jalapenos would be a great addition. I'll have to try that too!
There'sAlwaysPie
June 26, 2011
WOW! This recipe was very tasty and the texture was amazing. I cut the recipe in half since I was only feeding two, and it worked great. A few more steps than typical cornbread I've made in the past, but well worth it. The mixture of polenta, cornmeal and corn kernels gave it a great texture and the absence of sugar and butter made it lighter than most southern style cornbreads. Will definitely make this again - maybe adding some jalapenos next time to give it a kick. Wonderful recipe.
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