Mama always used an iron skillet for her cornbread and used bacon grease instead of vegetable oil. It was the best thing I ever ate! Her skillet was so seasoned that it was slick almost like teflon. Mine makes the cornbread taste like the skillet...kind of metallic. How can I get that well seasoned skillet short of 40 years of use?

By Paige Hellums on November 06, 2011

Sugar in cornbread is just so WRONG!!!! Thanks for all the good stuff and we just love that laugh of yours Paula!

By Kimberly on November 02, 2011

HiPaula, i watched you on dr. Oz today. I smoked for over 40 years myself, and every year i would get Broncitis and it just seems to get worse each time till two years ago i got Pumonia, that was not fun. Dr. told me if i kept smoking i would be on oxegen soon. So I just said No, thats not what i want to have happen and so I Quit. No patches, No Nothing and you know what it was easy. Only thing do not eat a lot of candy as i did and i gained 50 pounds.That was 2008, but i have never smoked another cigarette. Not even a Puff I am really proud of myself. I do dream that i am smoking, and when i wake up i am so glad it was a dream, cause even in my dream i somehow know it is wrong. I believe you can do it and you will be so happy when you do. Love Ya Paula Nancy

By nancy Woodworker on October 12, 2011

As usual I love the recipes but that isn't the reason I wrote. About 2 years ago my husband bought me one of your cookbooks and last year he passed away so that cookbook is even more cherished today. Thanks for the recipes and thanks for helping make a great memory.

By Nancy on August 19, 2011

Looks like the basic recipe I used to use until it became nearly impossible to find self-rising cornmeal. I liked Aunt Jemima. It's not available in self-rising here anymore.

By Katherine Key on July 28, 2011

Mona, my Dad does the same thing but instead of butter, he melts crisco in his cast iron skillet, then pours it in the batter. It's almost like it sizzles. Yum!! Love ya Paula! Your attitude is fab!

By Whitney Allen on July 28, 2011

Paula, I think your show is really great. I have learned alot of new receipts. Keep up the good work.

By Shelia Skeen on April 26, 2011

A tip passed down to me from my Mama. If you sprinkle a little cornmeal in the bottom of the greased and heated skillet (I always use an iron skillet)it makes the bottom crust very crisp and delicious. I melt some butter in the skillet and swirl the butter around to coat the skillet and then pour the rest of the melted butter into the batter, along with the oil. Then I sprinkle some cornmeal in the bottom and heat the skillet until the cornmeal starts to brown before adding the batter. I cook my cornbread on 450 degrees. I was so glad to see that you don't add sugar to your cornbread. Real southern cornbread does not have sugar in it!:)

By Mona Hickey on March 21, 2011

A tip passed down to me from my Mama. If you sprinkle a little cornmeal in the bottom of the greased and heated skillet (I always use an iron skillet)it makes the bottom crust very crisp and delicious. I melt some butter in the skillet and swirl the butter around to coat the skillet and then pour the rest of the melted butter into the batter, along with the oil. Then I sprinkle some cornmeal in the bottom and heat the skillet until the cornmeal starts to brown before adding the batter. I cook my cornbread on 450 degrees. I was so glad to see that you don't add sugar to your cornbread. Real southern cornbread does not have sugar in it!:)

By Mona Hickey on March 21, 2011

My husband is originally from Chatanooga and is always commenting on his father's cornbread recipe. His too called for self rising cornmeal. I cannot find it in California. Is there a substitute? Or can you tell me where to find it either in my area or on line? Thank you, Anna

By Anna Whisenant on February 25, 2011

Paula my Grandma made what she called Johnny cake it was a very sweet cornbread do you have a similar recipe?

By gwyneth cook on February 13, 2011

I am so proud you don't put sugar in your cornbread! Awesome!

By Melissa on January 07, 2011

This was incredibly easy to make and leaves me to wonder why people use inferior packet mixes. Don't be tempted to add any salt though as the flour and meal have more than enough. Fabulous flavour and moist texture.

By Anonymous on July 14, 2010