RECIPE: Corn bread recipe that is not sweet.

linnea56February 25, 2014

I've been using corn bread mixes, but most of them seem to be sweet. I like corn bread, in the form of crispy cornsticks, as a side to chili and similar dishes. But recently it seems like everything I've tried is more suitable for dessert or as a breakfast muffin.

Can anyone recommend either:

1) a mix that is not sweet,

2) or an easy from-scratch recipe that is not sweet?

Thanks for your help.

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lulu1957

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

    Bookmark   March 4, 2014 at 5:11PM
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mammie15

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.

    Bookmark   March 4, 2014 at 5:16PM
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linnea56

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.

    Bookmark   March 4, 2014 at 6:43PM
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mammie15

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.

    Bookmark   March 4, 2014 at 8:12PM
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glenda_al

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.

    Bookmark   March 11, 2014 at 5:18PM
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dejama

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!

    Bookmark   March 12, 2014 at 9:04AM
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suzieque

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.

    Bookmark   March 17, 2014 at 11:42AM
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Deeby

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.

    Bookmark   March 26, 2014 at 6:38PM
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Deeby

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

    Bookmark   March 26, 2014 at 10:39PM
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plantsforever

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.

    Bookmark   March 31, 2014 at 5:07PM
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plantsforever

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

    Bookmark   March 31, 2014 at 5:09PM
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glenda_al

They are called cast iron corn stick pans!

I have my mother's!

Love corn sticks!

    Bookmark   April 4, 2014 at 4:19PM
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Laurie

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

    Bookmark   April 19, 2014 at 8:53PM
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jdez

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.

    Bookmark   May 9, 2014 at 6:59PM
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