Oh soooo good ! ! ! For those of us who live alone, this is a great way to have cornbread without having to make a full pan of it. This will be my go to when I have pinto beans with fresh tomato and raw onion and now fried cornbread. THANK YOU SO MUCH!

This is soooo good! But I only use about 3/4 teaspoon of salt. I made exactly as listed the first try and we could not eat it by itself. We put it in bowls of black eyed peas (that needed a little salt) and it was great. I reduced the salt as described and now it's perfect!

This is a good recipe, but it only needs half the salt called for (or less).

This is a good recipe, but it only needs half the salt called for (or less).

My mom got this recipe from my grandma and use to make it all the time. I have been looking for the meal to flour ratio for days. Thank you for posting this.

My mom often made this when I was younger. She and her sisters always used bacon drippings instead of plain oil in which to fry the bread. It was delicious, but surely not healthy eating if eaten often. No better cornbread ever graced a southern table!

This sounds just like what my mom used to make. I'm making some now for her to bring back good food memories for her (she has dementia). Thanks for posting this recipe.

This is just like my granny used to make. I'm glad to see there are others that appreciate this simple recipe. It takes me back

I have been looking for this recipe for 12 years. My mother passed away before I got her to teach me how to make cornbread, but this comes as close to being it as any one I have found.

Signed a Virginia, Country Boy!

AMAZING! I have been feeling homesick and I made these with a pot of blackeyed peas and it took me back to being at home in grandma's kitchen. Thanks for posting.

MMMM....just like my grandmother used to make (except she added boiling water to the cornmeal mixture instead of room temp water or milk) to go along with a big pot of greens or field peas. This is GOOOD! Thanks for sharing.