We also don't care for a sweet cornbread. This is the reciipe that I use:

Mix together and allow to stand for 5 min.

3/4 cup cornmeal
1 1/4 cup buttermilk

Stir together:

1 cup AP flour
1 tsp. baking soda
2 tsp.baking powder
1 tsp. salt

Beat in with a fork:

1 egg

Stir into cornmeal mixture with\

1/4 cup vegetable oil or melted shortening

Add to dry mixture and stir only until combined. Will still be a little lumpy.

Fill prepared muffin cups 2/3 full

Bake in preheated 400 oven for 20-25 minutes

I usually add 1 cup grated sharp cheddar cheese. I also like to make them in mini loaf pans with extra cheese on top.

Hope this works for you

We aren't sweet cornbread fans either. I use the recipe on the back of the Quaker Cornmeal box. It is a good standard recipe.

Thanks to both of you! Can anyone tell me, for the use described, if white cornmeal or yellow is preferable? I always figured yellow would be more âÂÂcornyâ but donâÂÂt really know.

I've always wondered the same thing, but for some reason, I like the white cornmeal. I don't know why, but not a single store where I live carries white cornmeal, so I always stock up when I visit our hometown.

This is delicious from the Irondale/Whistlestop Cafe in Birmingham, al.

1 ý teaspoons baking powder
2 ý teaspoons vegetable oil
2 ý teaspoons melted butter
2 beaten eggs
1 ý cups fat free cultured buttermilk
1 ý cups whole milk
1 ý cups self- rising white cornmeal
1 ý cups self- rising White Lily flour
Combine all ingredients and mix well. Let batter rest under refrigeration for 1-2 hours.
Pour batter into a well buttered 9ÃÂ13 pan.
Bake at 350 degree in convection oven for 17 to 20 minutes or until knife inserted into center comes out clean.
Brush top liberally with melted butter.
Can also bake in a pre-heated, cast iron skillet for a dark and crunchy bottom crust.

My mom's recipe is simple but SO Good!

2 c self-rising cornmeal
1 2/3 c buttermilk
1 egg

Mix together and bake at 400 degrees for 45 minutes. I make mine in a cast iron skillet. Perfect!

I tend to like the coarse yellow cornmeal. I like the "grit" - ha.

As far as a non-sweet cornbread, several here have given recipes, but I'd guess that you could also just use any recipe and decrease the amount of sugar.

I was just thinking about my Mom's cornbread yesterday ! She used the recipe on the Alber's yellow corn meal box, and baked the batter in a cast iron pan that had holes shaped like ears of corn. I wish I could find a pan like that. I'll look on Amazon. I can't stand the Jiffy mix ! Too sweet and no grit ! Those little cornbread ears had a wonderful slightly crisp edge. That must be because she greased the pan with Crisco.

Found it ! Pre-seasoned, Lodge brand cast iron, on Amazon. I'll get a box of Alber's and make a batch.

Hey Deeby

I have one of those cast iron pans shaped like corn ears but have no idea where it came from other than it is very old.

Try Flea Markets- they carry a lot of old cast iron products, skillets, molds, etc.

Whoops, just missed your above post...glad you found one! They do cook your corn bread wonderfully.

They are called cast iron corn stick pans!

I have my mother's!

Love corn sticks!

{{!gwi}}

I use the recipe on the side of Alber's Cornmeal box. Adding some shredded sharp cheddar cheese is something I had not considered until reading this post. Sounds delicious!

Cast iron cornbread pans are also available at Cracker Barrel.

Laurie

Here is a link that might be useful: Cracker Barrel Cast Iron Corn Bread Pan

If you make it from scratch and want it to be crispy on the edges, use water instead of buttermilk. That's how I like it.