Where can you get the best cornbread in and around Atlanta?
We have our winners.
YOUR PICKS
1) Harold’s
You said: “If you have to ask what cracklins are, then you haven’t really gotten out much. Go to Harold’s and try their cornbread. Then, you will admit that it’s the best on the planet. Go ahead…I’ll wait…”
2) The Colonnade
3) Greenwood’s on Green Street
5) Eats
OUR PICKS
1) Watershed
AJC dining critic Meridith Ford Goldman says: “Inspired by the great Edna Lewis, Scott Peacock’s spoon bread at his Decatur restaurant Watershed is among one of the most heavenly things to eat on earth. Okay, maybe the most heavenly thing to eat on earth.”
2) Harold’s cracklin’ bread
3) Thelma’s
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155 comments Add your comment
lucy phillips
July 8th, 2009
7:41 pm
I am a deep south cook,never does sugar go in cornbread.I use hoovers meal, fine ground, and my kids , all grown,love it, I made soda bread in my skillet, hoe cake in my flat skillet ,and hot oil for doughboys.I use meal,1egg,salt to taste,and fourth spoon of baking soda,beat well,as I add buttermilk.pour in well greased iron fry pan ,the secret is fill with enough oil ,1/4 cup , till it will run back up the sides of pan when pour in mix. bread gone wild………
ADL
July 8th, 2009
7:43 pm
Putting jalapenos in it is as bad as putting sugar in it.
Cornbread lover
July 8th, 2009
7:44 pm
My grandmother, who is deceased, she also made the best biscuits. After her it would be OK Cafe, Cracker Barrel.
scott
July 8th, 2009
7:54 pm
HAROLDS is some fine eatin’!! Brunswick stew with cracklin’ cornbread, all you need after that is some nanner puddin, ya’ll!!
it’s sad to have to eat cornbread with sugar added like some restaurants in Atlanta do. Mary Mac’s and Colonnade’s muffins are good too, just the natural corn sweetness, no sugar and no whole milk.
Atlanta Gal
July 8th, 2009
7:55 pm
Millie’s is like mine and my mama’s. But my Grandma’s (Elkmont Alabama) corn bread and corn sticks were heavenly and Lord knows no one is fit to touch her chicken fryer (or her fried chicken!)
Sowega
July 8th, 2009
8:06 pm
Most restaurant cornbread seems to be simple, basic stuff. That’s Good!
My favorite cornbread has to be simple old ho cakes. My granny cooked them every morning of her life. Just white cornmeal, maybe a little flour if you have it, and some salt. Then add water to make it soupy. No leavening! Ho cakes should be flat, and fried hot so you get good crunchy stuff at the edges. Simple, cheap, and goes with anything from greens to syrup.
When I want to get fat, it’s got to be flat!
Fiona
July 8th, 2009
8:21 pm
Nava in Buckhead… they do a blue corn cornbread served warm in the shape of small corn husks…yuuuuuum !!!
R.E. LEE
July 8th, 2009
8:51 pm
Harold’s has the best cornbread – gotta love that cracklin. Personally, if you put anything sweet in the cornbread ya’ll must be yankees – please put the sugar where it belongs…..in the tea before it gets cold!
melissa's mom
July 8th, 2009
9:09 pm
da Judge – I’ve been to Harold’s numerous times and have had their delicious BBQ and brunswick stew. Yes, I’ve had the cornbread – I STILL don’t know what cracklins are exactly. Please enlighten me…I’m waiting…
melissa's mom
July 8th, 2009
9:13 pm
Seriously, do ya’ll ever get up here to Tucker? Matthew’s cafeteria on Main Street is THE best crnbread in town. I’ve been to Harold’s. I’ve been to Mary Mac’s, I go to the Colonnade on a regular basis and of all of these, Mattew’s is the best.
Jodi
July 8th, 2009
9:16 pm
Here’s a comment from Florida from a former Atlanta girl. Millie has it right about cornbread. That’s how I make it. Don’t let anyone put sugar in your cornbread. Nobody in restaurants down here knows how to make cornbread. Cracker Barrel cornmeal muffins are real good. Be glad you have a choice of good cornbread places.
Bro' Man
July 8th, 2009
9:25 pm
Cornfucious say, do not put butter in, or on your cornbread.
Bro' Man
July 8th, 2009
9:28 pm
Cracklins are pieces of pig skin that have been softened.
Marcus Owensby
July 8th, 2009
9:31 pm
Harolds without a question, after the bottle came Harolds, the rest is history, where ever I live , I always come back for the best BBQ and Cornbread, Fulton High Man Here.
melissa's mom
July 8th, 2009
9:32 pm
I actually had my cornbread recipe published in the AJC Food Section around 25 years ago. Several years later, I was visiting a new friend and saw my recipe, that she had cut out of the newspaper, taped to her kitchen cabinet. The secret is a hot skillet, NO sugar, and buttermilk. Aside from mine, I REALLY like Matthew’s.
melissa's mom
July 8th, 2009
9:36 pm
Hey Bro’Man. I like my pig skins fried real crispy. I guess that’s why I’m not a fan of the cracklins. I would rather have my cornbread without the soft pig skin. Doesn’t sound very appetizing.
WMA
July 8th, 2009
9:36 pm
I do not think good restaurant cornbread exists. Have to make it myself with whole stone ground corn meal, butter and buttermilk. However, the Grit in Athens has really good cornbread made wiith corn, peppers and other veggies (good because the cornbread base is good). Recipe is in their cookbook, I think.
Angela Evans
July 8th, 2009
9:37 pm
I know it is not Atlanta but the best cornbread ever is at top of the river in Gadsden Alabama…yumo
mr. d
July 8th, 2009
9:38 pm
I’ve had crackling cornbread at Harolds that was great,little crunchy morsels of meat mixed in the cornbread ,,but other times the cracklings were gooey ,slimey, rubbery, we kinda picked thru it,,,,so my question is how can you prepare the cracklings so they are consistently crunchy and edible?
fer
July 8th, 2009
9:43 pm
Without a doubt, the best cornbread is my own. No sugar, made in a cast iron skillet, I’ve been making it since I was 12 years old! Can’t make biscuits worth a darn but my cornbread is fine.
Kelly
July 9th, 2009
12:49 pm
Carver’s in West Midtown..yum yum
Becky
July 9th, 2009
1:09 pm
Carvers cornbread isn’t all that great…There is nothing wrong with putting jalapenos in cornbread..Butter on hot cornbread is yummy..My older sister would always take the “crust” of the cornbread and put mayo on it…This is not to bad…
Growing up, my Mother always made her cornbread with half flour, half meal and water only…This might sound crazy to some, but it actually taste good..
DH
July 9th, 2009
2:33 pm
Gladys and Ron’s Chicken and Waffles has yummy cornbread!
Big Shoe
July 9th, 2009
6:12 pm
Vittles on South Cobb Drive!! Can’t be beat!
Big Bird
July 9th, 2009
7:09 pm
Where is Harold’s??? Seems a lot of folks like the craclin’ bread—
mg
July 9th, 2009
7:38 pm
I happen to believe that my cornbread is excellent. I use White Lilly Cornmeal, creamstyle corn by
Del Monte, 1/2 teaspoon of salt, buttermilk, 1 – 2 eggs. I may or may not use sour cream, or may or may not use sugar as well. It’s dependent on my mood…I season with bacon grease and pour into a hot cast iron skillet which is greased with bacon grease.then I let it sit on a gas burner until it bubbles around the edges and starts to form the crust. Then into a 425 degree oven until it is browned on top. Usually 20 to 25 minutes. I love it with roast beef with gravy, mashed potatoes, green beans, tomatoes and iced tea.
Rosie
July 9th, 2009
7:39 pm
Back a few years ago, I was painting murals for a very wealthy woman in the Buckhead area. She invited me to eat with her and her husband often. She always served the best cornbread I’ve ever eaten, made from freshly-ground corn (from her Whisper-Mill grinder), olive oil, buttermilk, salt and baking soda (no eggs). I’ve tried to make her recipe many times…it’s good but hers was better.
Rosie
July 9th, 2009
7:41 pm
I know one of the “keys” to good cornbread is to get your oil piping hot in an iron skillet in the oven before you put the batter in…yumyum.
Winnie
July 9th, 2009
8:18 pm
Roasters and OK Cafe.
Kinsey S.
July 9th, 2009
8:35 pm
My mom, Cheryl, makes the best cornbread. When we have company, usually her cornbread is eaten up before we get to the main meal. It is finger licking good.
Sandy
July 9th, 2009
9:18 pm
Absolutely….Harold’s BBQ cracklin cornbread
cornbread judge
July 9th, 2009
10:40 pm
Watershed
Gary
July 9th, 2009
10:59 pm
The Southern Skillet on Peachtree Industrial makes cornbread as good as any. With a lunch you get two round pieces of cornbread and all the margerine, butter or fruit spreads you could want.
Steve
July 10th, 2009
12:06 am
I am very lucky in that the best cornbread in Atlanta is made by my wife. She fixes it in a cast iron skillet and it comes out golden brown and delicious. Thanks Honey!
CornieBread
July 10th, 2009
8:19 am
My grandmother and mother (also from Alabama) taught me how to make cornbread–JUST LIKE Millie and Melissa’s Mom. The trick is heating up your shortening in the iron skillet in the hot oven, pouring the hot melted shortening (or oil) in the cornbread mix and then quickly pouring the batter back into the skillet. It sizzles. I remember always having at least one pan of cornbread served with dinner (their noon meal). They also served at the same dinner a big bread bowl filled with fresh homemade yeast rolls. I would gain 10 pounds on just about every summer visit to my grandparents’ house. IT WAS WORTH IT!
Becky
July 10th, 2009
8:31 am
Also,cornbread should not be to thick..
Corn Breed
July 10th, 2009
9:02 am
HENRY’s Louisiana Grill in downtown Acworth has the best cornbread in town! Henry the owner comes around during dinner witha a plate of it to sample and they serve the cornbread instead of bread on the tables! Ooh La La it is the best and melts in your mouth. (http://www.chefhenrys.com/henrys/index.html)
Pamela
July 10th, 2009
9:08 am
Without a doubt, Mary Mac’s.
cowo
July 10th, 2009
9:16 am
Colonnade & Cracker Barrel. No corn kernels – ruins the whole thing. No more than a TBSP of sugar (if any). Self-rising Aunt Jemima buttermilk Cornmeal, TBSP of flour, either buttermik or plain milk, salt, heat oil in old iron skillet, then pour most into the batter. Put liquidy batter in hot pan, bake on 440° for 20-22 mins. I like my cornbread thin rather than thick.
cowo
July 10th, 2009
9:18 am
Oops – forgot the egg!
Liz
July 10th, 2009
9:26 am
South City Kitchen…
Sandisita
July 10th, 2009
9:38 am
Mathews is good, but Whole Foods is the best that isn’t home made. You can get a bowl of soup and a hunk of cornbread to go, and that makes a fabulous meal.
LS
July 10th, 2009
11:50 am
My Aunt Margaret’s cornbread is the absolute best!
Sanjaya and Rosie O'Donell Love Georgia Tech
July 10th, 2009
12:14 pm
ROASTERS!
Mandy
July 10th, 2009
12:18 pm
My mom makes the best, nothing is better than her cornbread dressing!
Moose
July 10th, 2009
1:46 pm
I have to agree with Barry, Roasters cornbread muffins are da bomb. good.
aveRichJoe
July 10th, 2009
2:21 pm
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July 10th, 2009
2:21 pm
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Rkelby
July 10th, 2009
2:40 pm
The best cornbread is made in White Georgia at my house.
My husband made a video of me making cornbread and sent it to all his friends and family. But what would I know I am just a good old Georgia girl from hot Atlanta. I never eat restaurants cornbread to start with if it ain’t mine, it ain’t good.
Colbie Phoenix
July 11th, 2009
1:22 am
Hands-down, Big Daddy’s of College Park. It melts in your mouth. Now that’s good!