Reviewed: Jan. 25, 2004

This has to be the best cornbread I have ever eaten. I am not crazy about cornbread, but I couldn't get enough of this recipe. I used an 8 inch cake pan and cooked it for about 5-10 minutes longer and watched it carefully at the end to make sure it was done. I have made this several times and it will now be my only cornbread recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ambaut2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2004

If you like sweet cornbread, this is your recipe! I love it although I have to cook it a good bit longer to get it all done on the inside (often we can't wait and we cut the outer edges to eat and place the rest back in the oven to finish). It's great with chili!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PJCHECK

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Greenville, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2004

This recipe is fabulous. I have cooked it multiple times. I do always have to double the time to get the middle done, but it's wonderful when finished. I also use equal parts of flour and cornmeal for a more traditional cornbread texture. Next time I will try baking it in a 9x13" pan. Thanks Trish! This recipe will be the cornbread recipe I use from now on.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ProudMominTexas

Cooking Level: Intermediate

Living In: Victoria, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 14, 2004

I TRIED THIS RECIPE AND I MUST SAY THAT I WAS PLEASANTLY SURPRISED. IT WAS AN ABSOLUTELY DELICIOUS RECIPE. THE ONLY THING THAT I DID WAS INSTEAD OF USING 3/4 CUPS OF CORNMEAL I USED 11/3 AND I USED 1 1/2 CUPS OF ALL PURPOSE FLOUR INSTEAD OF TWO. THE RECIPE ALSO NEEDED MORE TIME IN THE OVEN ABOUT 37 MINUTES BUT THEN AGAIN IT COULD HAVE BEEN MY OVEN. IT WAS A SWEET CORNBREAD WITHOUT BEING OVERLY SWEET AND THE TEXTURE WAS NICE AND FIRM NOT RUBBERY OR GLUEY LIKE SOME OTHER CORN BREAD RECIPE. MY FAMILY HAS REQUESTED THAT I MAKE IT AGAIN AND THEY ARE A TOUGH CROWD TO PLEASE. MY THANKS GO TO THE RECIPE CONTRIBUTOR.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BUJNA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 12, 2004

Absolutely delicious! My mother who hates cornbread agreed to taste it to placate me and ended up eating two big pieces. Had a great sweetness to it. Perfect with chili and jalapenos would make a great addition.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cms111268

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Hixson, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2004

Great recipe and easy to do

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JAHJADE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2004

I made a lower-glycemic version, getting rid of the all-purpose flour. I replaced it with 1/4 c. whole wheat flour, 1/4 c. wheat germ, 1/2 c. ground flax seed, and 1 c. quick-cooking oats. I'm sure my result is quite different from the original recipe, but just to let you know, I think my version turned out to be quite tasty!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MACKALLEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2004

I loved this recipe and couldn't stop eating it. My husband prefers the more traditional cornbread and would prefer that I not make this again. That was okay because it left more for me. :-) I also adjusted the cornmeal and flour measurements to equal amounts. Thank you for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JODIWOOD

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2004

This is very good cornbread. I baked it in muffin tins. Made 12 muffins and a small individual loaf. As others suggested, I used 1 1/4 c. cornmeal and 1 1/2 c. flour.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

chimom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2003

Very tasty. I used a 10 inch baking dish, and cooked it an extra 5 minutes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ZEEBRRA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 11, 2003

This is wonderful! I did make a couple of changes though. I put 1 cup cornmeal and 1 3/4 cup flour. It got rave reviews in my house. Thanks!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

M7MAMA

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2003

This was "ok"... alittle too sweet - not enough of a cornmeal flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MSDORKY

Cooking Level: Intermediate

Home Town: East Islip, New York, USA

Living In: Portola Hills, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 19, 2003

I love this sweet cornbread. I made it in a 8" pie plate and it turned out just fine, although it took a little longer to bake than specified in the recipe. The only thing is I need to be really careful not to eat too many pieces. I will definitely make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RYNBASKETS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2003

This is wonderful and very easy to prepare. The family loved it and I will be serving it with my chili from now on!! Way better then any box mix!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KULAWYETTE

Cooking Level: Expert

Home Town: Yorkville, New York, USA

Living In: New York Mills, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2003

Really good. These are sweet- I made them into muffins and have the spare ones in the freezer to heat up with soups this fall.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

AMY CARLISLE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2003

I LOVE this cornbread recipe. I am not a big fan of making things from a box, so I am always on the lookout for a good recipe for anything from scratch. I made this recipe into corn muffins. I noticed that the directions for the muffins were not included, so I'll let everyone know that I simply reduced the cooking time to about 13 minutes and they were PERFECTO!!! I was actually looking for the copy-cat recipe for Marie Callender's cornbread, and I must say, I think I like this at least as well, if not better!!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

MOONIEBOONIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2003

This is a great cornbread recipe. I cut back on the flour and added extra cornmeal as others have suggested. My husband has already requested it for a second time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

VVICKERY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2003

Excellent recipe. Good texture and tastes great. I used a 9" cast iron skillet and a 5 1/2 " cast iron skillet. I turned the cornbread out of the skillet when it was done (it came out easily) and put then it back in the pan upside down. Then I placed it back in the oven for about 5 minutes. A process Justin Wilson (The Cajon Cook)called "sweating" the cornbread. Yum-Yum , y'all did good Trish!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Le Artiste

Cooking Level: Intermediate

Living In: Winkelman, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2003

Couldn't find cornmeal so I substituted a small amount of cornflour and some canned corn kernels. Just delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

EMMASUTHERLAND

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2003

This was really moist and baked up perfectly in my iron skillet but I found it to be a little too sweet for my liking. I did, however, like the buttery flavor of it. Different from any other cornbread recipe I have.

Was this review helpful? [ YES ]
0 users found this review helpful