since it's impossible just to follow a recipe ( and believe me, this cornbread is as good as gold when you do the original ), here are a few variations on the theme which jazzed it up for my picky crew: switch ingredient amounts between the cornmeal and flour; let the milk/cornmeal mixture sit for 10 minutes or so and whisk it a few times; use half white and half light brown sugar; mix the whole batch for at least 5 min. on low speed; bake in a glass pyrex and reduce oven temp by 25 degrees. then soften some butter in the microwave, mix with honey and a pinch of salt ( to taste ) and slather this righteous bread with that spread.

Reviewed On: Oct. 7, 2005

man, i can't believe more people haven't rated this. what a marvelous cake. i have nothing to add except that i also did a splenda version at my brother's house out of consideration for someone's diet. i doubled and did in a bundt pan and it turned out fine. it baked considerably faster but keep in mind also that this was at altitude (5400 ft). wonderful dessert.

Reviewed On: Mar. 11, 2005

i made this cake last weekend and it was stellar: moist, flavorful, smooth and rich. of course i screwed up the butter sauce application by being greedy and poking holes with skewers; it made the icing pool. next time, i'm going to glaze it in the pan by scoring the top, applying the sauce, letting it run down, and then waiting awhile before depanning (word?). recipe itself is swell.

Reviewed On: Mar. 11, 2005