Comments on: Old Fashioned Cornbread

By: Fried Okra | Never Enough Thyme

Fried Okra | Never Enough Thyme — Tue, 01 Jun 2010 17:41:12 +0000

[...] think the batter is too heavy and all you taste is fried batter. I use just a light coating of finely ground white cornmeal. Very simple. The lighter coating gives the okra an opportunity to crisp up during the frying [...]

By: Laura

Laura — Sat, 24 Apr 2010 22:49:06 +0000

This is the BEST cornbread recipe! Thank you!

By: Keith

Keith — Mon, 04 Jan 2010 21:52:02 +0000

I grew up in Ga. eating Arnetts cornbread. Except we always made it just mixing water with it. In a small cast iron pan. W/ a little grease floating around. Pour the mixture. Runny, but not to thin. Don’t overfill. You need to leave a little around the edges for it to fry up. Kinda like a dolly. Fry it up crispy and turn it over. It is great dipped in Frech Dressing! I cannot find it now. That is why I was looking on the internet for Arnetts.

By: Lana

Lana — Thu, 19 Nov 2009 19:59:25 +0000

I’m not from the Columbus area, so I’m sorry that I can’t give you a specific location to purchase Hoover’s cornmeal in that area. However, I would check with any of the grocery stores around there, especially a southern-based chain like IGA or Piggly Wiggly. If they don’t have Hoover’s specifically, they should have a regional brand. Some other good ones are Arnett’s and Sholar’s.

Best wishes and a Happy Thanksgiving!

By: judy daniels

judy daniels — Thu, 19 Nov 2009 19:51:59 +0000

where can i purchase hoovers corn meal around phoenix city, ala or columbus georgia? pls advise judy

By: judy daniels

judy daniels — Thu, 19 Nov 2009 19:51:02 +0000

i am going home to see my father who lives in phoenix city,ala. 1 mile from columbus, ga. where can i buy hoovers corn meal there? pls advise judy

By: Amy

Amy — Mon, 26 Oct 2009 06:09:15 +0000

Just found your blog, and I love it!

Having said that, I respectfully disagree. Real Southern cornbread never c0ntains wheat flour, and it never contains sweeteners like sugar (which thankfully yours does not).

This lacy stuff is NOT cornbread but appears to be something akin to cake. My maternal grandmother made a similar bread (YUK!), and she lived in Columbus, Georgia. Must be a GA thing.

Down in Baton Rouge our cornbread was thick, dense, dark yellow, moist, with a crunchy crust. It tasted like a freshly-buttered ear of fresh hot corn!!! Nothing else goes better with red beans and rice.

While I do recognize variations in recipes, the no-sweetener, no-wheat-flour thing is a steadfast rule. Any recipe containing either has been corrupted and is NOT true Southern cornbread. By all means, Google this if you don’t believe it. Further buttressing my point is the fact that YANKEE recipes contain wheat flour, sweetener, and sometimes both.

Having said that, I look forward to checking out other recipes on your blog.

Bon appetit!

By: Lana

Lana — Sat, 26 Sep 2009 16:23:33 +0000

I would imagine all you can get up there is Quaker or some coarse yellow meal like that. Actually, I like Adams’ the best but can only get it when I go down to Mama’s house. Need to get some next time I’m down there!

By: Brenda

Brenda — Sat, 26 Sep 2009 15:52:11 +0000

You should try finding Arnett’s cornmeal in Michigan!! Like you, I brought several bags with me when we came up. They are long gone. There is no substitute for Arnett’s in my book.

By: Neena

Neena — Fri, 19 Jun 2009 17:28:05 +0000

Looks great. This is what my grandmother used to call “egg bread”. I can remember her serving this with fresh vegatables in the summer. With fresh butter it was another side dish to be enjoyed. She also made the crisp pone bread in the oven that you mentioned. Brings back memories.
NeeNa