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  1. 5 stars
    Several of these I will be trying. I don’t cook a lot of different things so I found some of your recipes that seem pretty easy, enough to take to a family get together!

  2. 5 stars
    I was looking for a cornbread recipe that uses self-rising flour, just to compare it to my cornbread recipe that uses all-purpose flour, and here I am. I enjoyed your comments about Yankee cooking. I spent a couple of years in Maine (Navy) in 1960-1962 and I got to sample some really good Yankee cooking.

  3. This is my go-to recipe for cornbread and I’m in North Carolina. Everyone that tries it, loves it.

  4. 5 stars
    I was searching for a cornbread recipe that I could try to replicate baking it the way my grandmother would. Self rising flour and sugar were the only things I could remember of hers.
    This recipe was spot on! I did not alter your recipe at all except I used Bobs Red Mill coarse grind cornmeal and I buttered up a glass pie pan like I saw my grandmother do many times. It turned out amazing!
    Super easy and Absolutely delicious! Decadent actually. With the additional 1/4 cup or so of milk it is moist and light and the most beautiful golden crust.
    Thank you so much for sharing this. Memories are bountiful with every bite.
    I will definitely be making this for future holidays.
    Kindly, A Southern Gal 😉

  5. 5 stars
    Hi Nina,
    I absolutely love your recipe for cornbread muffins. They are so light, fluffy and delicious. Just enough sweetness. I added a little bit of honey to the batter for a touch of that honey taste. Love, love, love it! Thank you very much. I made a pot of chili and these muffins are perfect. Paired it with a glass of cabernet sauvignon. Perfect meal for a cold and sunny Saturday.

    Thank you!

  6. 5 stars
    These muffins are dangerously delicious. I made a pot of chili and have made these muffins 3 times in one week. So moist on the inside and has that delicious crusty edge on the outside for that perfect muffin I grew up eating. Reminds me of skillet cornbread. If that’s what you’re looking for in a muffin, this recipe is it. Do not use pan liners. Do it the old fashioned way and spray the muffin tin to get that perfect golden crust and soft moist center. I did cut back on the sugar for a less sweet corn muffin and they turned out perfectly!!!Yumm!!

  7. 5 stars
    I tried your recipe after an epic failure with the unsweetened version on the package of the self-rising corn meal. (Hubby and I had 1 wedge each of that one and tossed the rest.)

    While I may cut back on the sugar next time, your recipe gave me the type of corn bread my co-workers and I used to get from a local church’s kitchen. The only thing missing was kernels of sweet corn.

    And I bet my late dad would’ve loved this too. When he’d visit his step-grandmom Maggie in NC, she’d make corn bread for dinner. The next day, he’d crumble a slice into a glass of milk and eat it like we do with cereal. I believe he called it corn mush.

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