Comments on: Old Fashioned Cornbread

By: Anthony Hoang

Anthony Hoang — Sun, 31 Jul 2011 17:54:58 +0000

Last post of the day, I’ve been on your blog all day! thank you. PAcman Nom Nom

By: Nastassia

Nastassia — Thu, 07 Jan 2010 18:10:11 +0000

mmm bacon fat! I just made the Pioneer Woman’s corn bread and I too was shocked by how bland it was, but after the first slice I realized I really enjoyed this honest version of corn bread! The South has some great food!

By: Recipes I want to try « Seven days a week

Recipes I want to try « Seven days a week — Tue, 22 Dec 2009 21:11:47 +0000

[...] Old Fashioned Cornbread – the bacony-savory-southern [...]

By: Dave

Dave — Mon, 09 Nov 2009 11:56:10 +0000

Cuz sugar in the cornbread is cake!!!!!!!! haha

By: Hanhonymous

Hanhonymous — Sun, 08 Nov 2009 18:37:20 +0000

C’mon, we know The Gastronomer totally did the Pac Man homage on purpose! I can hear that “waka” sound effect now and am craving cherries and various other marching, high-scoring fruit!

I am torn on the cornbread battle. I grew up in Texas, so that’s not really the south. I don’t like it too sweet, but I do like it fluffy. I tend to make the sweet kind (Trader Joe’s) and add extra kernels of canned corn, bacon and jalapenos to make it more savory.

By: MyLastBite

MyLastBite — Sun, 08 Nov 2009 05:25:21 +0000

Yes please!!!!

By: Sheeplady in Washington

Sheeplady in Washington — Sun, 08 Nov 2009 01:24:04 +0000

I grew up in Alabama. The secret to southern style cornbread is good buttermilk, lots of either butter or bacon fat (you can use Crisco shortening too but not oil), and most essentially, a very well-seasoned cast iron skilled or cornbread pan. If your cast iron skillet is seasoned well enough, the bread just falls right out when it is done. Just turn it over onto a plate.

Most southern cooking is best done in very well-seasoned cast iron, btw. I have two skillets and two dutch ovens.

I like the idea of adding the bacon. I’m going to have to try that!

By: Martina from The Foreign Kitchen

Martina from The Foreign Kitchen — Sat, 07 Nov 2009 13:24:52 +0000

I would like to stipulate that bacon fat is the secret to most outstanding dishes. But I think men might have a special affinity to pork products- my father keeps little cups of pork fat in the fridge “just in case”.

Martina from The Foreign Kitchen

By: Jen

Jen — Sat, 07 Nov 2009 06:57:33 +0000

Yay!! So, glad I waited a few extra nights to make cornbread. This looks like the perfect recipe, and very forgiving. I bet it would be just as delicious with jalapenos and cheddar, in place of the bacon.
Well…nothing is AS delicious as bacon, but I bet it would be a close second.

Thanks for the post.

By: Paul

Paul — Sat, 07 Nov 2009 05:06:32 +0000

Gorgeous shots! This northerner has tried a similar recipe out of Jean Anderson’s Southern cookbook but never had it come out quite right. I’ll have to give your variation a try. Maybe all I was missing was the bacon…