Reviewed: Nov. 22, 2009

I followed the recipe as directed but came out thick and taste more like a dry cake instead of cornbread. This recipe was not was I was looking for. I will not make again.

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Kimberly

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Reviewed: Oct. 27, 2009

This recipe did not work at all for me. It was more like a sponge cake and had wayyyyyyy too much milk. It also burned because of the cooking time. Don't waste your time.

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musicmomto4

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Reviewed: Oct. 24, 2009

Very sweet and moist, almost dessert-like.

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MADA

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Oct. 11, 2009

I do like my cornbread sweet, but this wasn't anything special. I am still searching for that perfect recipe.

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NICKI0824

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

This is the best cornbread I have ever tasted! The cook time was off for me, but it turned out wonderful after I let it cook for 25 min. at 400 and turned the oven down to 350 for another 10 min. I will never buy a mix again! Thank you so much for this great recipe!

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kristina

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2009

Really good cornbread but I like to place iron skillet in oven leave for about 4mins. I have heard also to leave your cornmeal sit for about 5mins before you place it in hot skillet

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Chef Fred

Cooking Level: Expert

Living In: Flint, Michigan, USA

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Reviewed: Jul. 31, 2009

Excellent! I gave it a 4 because I modified it. I did what others suggested and used 1 & 1/2 cups of flour and 1 & 1/4 cups of cornmeal. I also added a few squirts of agave syrup (it's like honey. I just needed to use it up). It had just enough sweetness and was very moist (I even used 1% milk). I used this recipe for the Corn Dog Muffins recipe on this site.

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BAJONE

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Reviewed: Jun. 26, 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 22, 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. 7, 2009

Extremely dry.

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ediblecottoncandie

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Reviewed: Jan. 25, 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: 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: Oct. 26, 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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