Reviewed: Jul. 6, 2009

I didnt care for too much for this recipe. I thought it would be sweeter. Also the cooking time as others have stated is way off. I cooked it till it was done but the top was starting to burn by the time the middle was done. The inside was fine but the outside was crunchy and overcooked. Maybe if you cover it that would help. If I make this again I will def. change some things......which wouldnt really make it THIS recipe. EDIT: I made this again but this time lowered the temp to 350 degrees, and covered it with foil for about 35 min, then let it cook another 10 min uncovered. It turned out 100 times better and it was sweeter and alot more moist than last time. I kept all the ingredients the same.

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tigershoes

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: May 25, 2009

I followed another reviewers advice to make it more cornmeal-y (DMZENEFF) and use 1 1/2 c. flour and 1 1/4 c. cornmeal. I also used whole wheat stoneground flour to make it a little healthier and lowfat buttermilk. I think that the baking time might be a little off, as it's been in for 20 minutes and is still baking. Smells great. I plan on serving it with RaisinKane's Chicken Taco Soup. I'll update later as to how the family liked it. EDITED: Very good. I spread butter over the top when it came out of the oven. The way I made it was a solid cornbread, very tasty. It did take almost 45 minutes to bake. I covered it halfway through to keep it from burning.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 17, 2009

My family loved this recipe, but I found it a bit too cakey. I even changed the ratio of cornmeal to flour like other entries did. I guess I expected the flavor to be more intense than it was. Good, but not my fav.

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HotMamaFish

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 9, 2009

Extremely dry.

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ediblecottoncandie

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Reviewed: Jan. 26, 2009

cooking time seems to be a bit off, but after it was done, it was very good. the first time I made it, I used a glass baking pan, and the second time I used a cast iron pan. Definitely dose better baked in the cast iron skillet.

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Isaac Hewitt

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Reviewed: Dec. 19, 2008

I followed the recipy exactly! I made muffin out of them! The fluffed up great! They also taste great! My family loved them!

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Lori

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Reviewed: Dec. 13, 2008

Best cornbread I've ever made, Marie Callendars included! I substituted the all-purpose flour with rye flour and instead of sugar used molasses-butter for the fat is hands down the best! I made muffins with my batter-they were light, sweet, rustic and I'll make em' again!

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mogib

Cooking Level: Expert

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Reviewed: Nov. 12, 2008

I have been making this recipe for awhile, and my whole family loves it! I make it in an 8 inch square pan and cook it for about 5 minutes longer. Otherwise I don't change a thing! Sometimes I double the recipe and cook it in a 13 x 9 inch pan baking it for about 45 minutes. If you like sweet cornbread I cannot recommend this recipe enough!

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ivorygrace7

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Reviewed: Nov. 11, 2008

This recipe did come out dry, second time I modified it by adding a pack of instant vanilla pudding and switching out the sugar for honey..Its a great base recipe though and I would reduce the sweeteners in it by half for use as a chili topper

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mommynap

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Reviewed: Sep. 5, 2008

I really liked this recipe for cornbread. It was moist and delicious. I had to bake it way longer than what was called for though.

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SteelersFan

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 18, 2008

THE BEST CORNBREAD. TASTE LIKE MOMMY.MY FAMLIY LOVE IT.ALWAYS USE REAL BUTTER AND HAND BEAT IT

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EICARG

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Reviewed: Jul. 11, 2008

This is the best cornbread I have ever tasted..Awesome

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tia

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Reviewed: Jul. 7, 2008

Very good, we used this recipe as a base for corndog muffins. BIG hit with the kids.

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Chars3girls

Cooking Level: Intermediate

Home Town: Duck Lake, Saskatchewan, Canada

Living In: Yellowknife, Northwest Territories, Canada

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Reviewed: Jun. 24, 2008

Best cornbread I've ever made! I substitued splenda to make it sugar-free.

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EMMAJEAN43

Cooking Level: Intermediate

Home Town: Hermon, Maine, USA

Living In: Beaver Falls, Pennsylvania, USA

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Reviewed: Jun. 4, 2008

This was really good and moist but it took longer than 20 minutes to cook.

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K.D.

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Reviewed: Jun. 3, 2008

This was okay, I make some changes per other reviews, it came out dry. will try again though.

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Lisa

Cooking Level: Intermediate

Living In: Hackettstown, New Jersey, USA

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Reviewed: May 28, 2008

This is by far the best cornbread recipe I have ever had. I have now been making it for several years, and the secret to getting the timing right for baking is to pre-heat a cast-iron skillet in the oven, when the oven is ready, take the skillet out and pour the batter in. If you use a well-seasoned skillet, you should only need a quick spray of oil to keep it from sticking. The batter will sizzle when you pour it in the pan and it will cook up perfectly. Another tip--as soon as it is done, take it out of the skillet or else it keeps on cooking after it is removed from the oven and will dry out by the time you get to piece 2!! There is NEVER any of this left over at my house, the family devours every bit of it!!

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TBANURSE

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

One of my best cornbread recipes..turns out great everytime. I like to make them as muffins. It took 12 minutes to bake them. I also decreased the amt. of flour and increased the cornmeal, otherwise they didn't have the 'cornbread' taste to them. I also use buttermilk as the liquid if I have it handy, but it's good with regular milk too.

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tocat83

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Feb. 24, 2008

I also used 1/2 cup less flour and 1/2 cup more corn meal. The timing and temperature is way off like others said. I baked it for 40 min.+ at 350 degrees. My husband said it was very good but not fantastic.

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