Reviewed: Feb. 4, 2007

I've been searching for a cornbread recipe that isn't dry. I didn't think it existed until now! This was is so sweet and yummy. I didn't end up throwing half the batch out. Really good re-heated as this recipe makes a lot of cornbread!

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MOMMYAUTH

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Reviewed: Jan. 28, 2007

Much better with more cornmeal/less flour. But a great recipe overall.

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Reviewer:

Arielle

Cooking Level: Beginning

Home Town: Saint Paul, Minnesota, USA

Living In: Davis, California, USA

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Reviewed: Dec. 29, 2006

I've made this many times now, and it's turned out perfectly each time. My modifications: 1) I use somewhat less than the suggested amount of sugar. The cornbread is still sweet. 2) I use a 10 in. cast iron skillet. I put about 3/4 tablespoon of unsalted butter in the pan, and put it in the oven while it's preheating. Then I take the pan out after a few minutes, when the butter is melted but not yet browned. I swirl the pan around (carefully!) to evenly coat it with the butter, and then pour in the batter. This way you get a nicely browned crust. Usually I end up baking it for longer than the suggested time, but it seems to be oven-dependent. This cornbread has been a big hit every time I've made it for someone. I think that cast iron is the key to making this a great recipe vs. a good one.

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lepmik

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Reviewed: Dec. 28, 2006

This recipe was okay. It was defiantly sweet. I started out using 1 and 1/4 cup cornmeal and 1 and 1/2 flour. I used Whole Spelt flour and had to add an extra 1/2 cup of flour. I put them in muffin cups and they got done in about 23 minutes. They weren't to bad. A little to sweet for me.

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BRODBECK314

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Reviewed: Nov. 28, 2006

I did not like this cornbread. I will admit that I did not have a skillet to bake it in so I used a Chicago Metallic 9 x 9 inch pan. After the recommend baking time, my cornbread had a gooey center. I did bake it for a few minutes longer but then got a very dry on the the outside edges cornbread. Regardless of the texture, the flavor just was not there. I will not make this recipe again. I was so disappointed after the good reviews I read.

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JerseyGirl

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Reviewed: Nov. 18, 2006

Well, I followed the directions but what I got was a half burnt, still raw in the middle, thick mostly inedible dark brown chunk. The pan size in the directions is too small, the oven too hot. The center of the bread wasn't cooked even though the rest of it was starting to burn. I had to cut away the entire middle of the bread, plus the edges and bottom were too dark and too tough to be edible, so over half of this wasn't even salvageable. As far as flavor, it was just cornbread. Nothing spectacular. Much like Jiffy. I'm not sure if I want to try this again with a bigger skillet and a lower oven temp or not.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 28, 2006

A great simple classic perfect for serving with stews or as dessert w/a dab of honey on top. Like many others I reduced the amount of flour and upped the corn meal. I also used whole wheat flour. This one is a keeper:)

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KADart05

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2006

Eh. It's alright. I'd rather spend .25¢ on a box of Jiffy mix and save myself some trouble. There is too much effort going into it for it to taste exactly like jiffy mix.

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SunSticker

Cooking Level: Intermediate

Living In: Nitro, West Virginia, USA

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Reviewed: Oct. 18, 2006

Always goes fast. Great smothered with butter.

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KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Oct. 9, 2006

This is our favorite recipe for cornbread. I think the mistake that many of the other reviewers make is to assume that there is only one "correct" way to make cornbread. As with most recipes, there are many, many variations. I grew up eating a heavier, savory cornbread, which I love... but this sweet and fluffy cornbread is my very favorite now. Also, I think the baking time is accurate for the muffins only. Switch to a 9 x 13 for the pan of cornbread, and just adjust your baking time as needed.

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CYNDI2774

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Sep. 21, 2006

Delicious! I added some whole kernals of corn that I had left over from a corn boil. Good stuff!

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Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

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Reviewed: Aug. 8, 2006

Very easy to make and it comes out great! The fastest cornbread I've ever made!

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AC14836

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Reviewed: Jul. 30, 2006

I used a heated divided iron cast skillet with a small amount of bacon grease in each before adding batter. This was an EXCELLENT corn bread. I loved the crunchy texture of the corn meal. I served it with honey and butter. Grandmother, husband and kids loved it!

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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

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Reviewed: Jul. 20, 2006

Easy and sweet. Reminds me of the cornbread muffins at Famous Daves.

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Reviewer:

CANYFFEL

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: May 15, 2006

This recipe tastes more like cake than bread, but that is how I like my cornbread, so it is perfect for me. I just made my in a greased cake pan and it turned out GREAT! Had to adjust for altitude (-2tsp sugar, +2T flour, -1tsp b. powder, +3T milk).

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Joyful Kitchen

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Reviewed: Apr. 24, 2006

Amazing! I think I may have used the wrong style pan because it took me almost twice as long to bake it...but it was more than worth the wait!

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Reviewer:

hcsimons

Cooking Level: Intermediate

Home Town: Gulf Breeze, Florida, USA

Living In: Catania, Sicilia, Italy

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Reviewed: Apr. 15, 2006

This was okay, but I think it needed more cornmeal. It didn’t have enough of the corn bread taste, I didn’t think. I doubled the recipe and just baked it in a cake pan until the top was golden brown. If you're looking for more of a cake type cornbread, you'll probably really like this.

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sweetemmy

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Apr. 9, 2006

Never fails!!! I have been using this recipe for about 3 years, my family LOVES this cornbread. Whenever I take it to a potluck dinner I have many request for the recipe.

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