Hi Roz- I had to look up mealie bread. 🙂 It’s not a term I’m used to hearing. I’m not sure what the textural similarities and differences are between Southern US style cornbread and South African mealie bread, but I promise that the recipe published here yields a wonderfully perfect example of Southern US style cornbread. I’ll have to find a well-respected mealie bread recipe to try sometime, but this is pure comfort food to me since it is my Grandma’s recipe that she used to make for us quite often. 🙂

Ohmygoodness, Mysterygirl. That 100% makes my day. Please tell your Mama I said so. xoxox

My mom, whose mom’s roots were in Kentucky said this was the best cornbread she’s ever had. She does NOT like it sweet. And the cast iron skillet + bacon fat = old family memories from the 1930’s.

Thanks for taking the time to rate my recipe, Kim! I really appreciate it.

This is my almost my exact recipe. It’s so amazingly good. Just need to make it gluten free now for a celiac daughter in law for my dressing.

Wendy T, I grew up eating leftover Southern Cornbread crumbled up in a bowl with hot milk, diced onion and salt & pepper. SO GOOD! #georgia

In reply to Joyce.

Actually, Joyce, that’s not at all true. I know plenty of southerners who add a little sugar and flour to make a cornbread of an entirely different texture than the one you’re talking about, which my grandma called “everyday cornbread.” The buttermilk one in this recipe has a great texture that can crumble but can also hold together when you dunk it in soup or chili or greens. And it doesn’t “read” sweet at all when you eat it. That tiny amount of sugar helps the colour and texture of the cornbread, too.
And for the record, my grandma was southern and this was her recipe straight out of Arkansas, so yeah. Some southerners do put sugar and flour in there. Just not much sugar. And it’s delicious. Bless your heart.