Reviewed: Feb. 15, 2005

quick, easy, and very good. I did not have the 8 inch skillet so I made in a 8 x 8 baking pan. I also made this recipe into muffins, I preferred this recipe in the muffin form. Thanks for a easy cornbread recipe

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DRAGNFLY2

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Reviewed: Feb. 11, 2005

Tasted good, but mine didn't cook all the way through. Definitely could've been me though, I'm prone to doing that kinda stuff

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GWENSIE

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Reviewed: Feb. 7, 2005

I liked it. My 4-year-old liked it. My 2 year-old liked it. But my husband wasn't so fond of it. He said that it tasted too much like cake. This was very good if you want sweet cornbread.

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aubreyp

Cooking Level: Intermediate

Living In: Apex, North Carolina, USA

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Reviewed: Feb. 1, 2005

I had to up the recipe for 12 servings as I have 4 kids and a hubby. We are use to slight sweeter cornbread from a box(haha). But my family loved this and it was easy to make. Will do again for sure.

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SIS3232000

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Reviewed: Jan. 31, 2005

This is *ABSOLUTELY* my favorite cornbread recipe of all time! Everyone who has tried it (even those who say they HATE cornbread) loved it! Sometimes, for a change I add 1 can of creamed corn and reduce the amount of milk. Thanks so much!

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(ME)

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 14, 2005

Fantastic sweet corn bread. I baked it in a glass dish so it took a bit longer 25-30 minutes. Fantastic with the Cajun style red bean and rice soup from this site. Will try with chili next time.

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SNOWA1969

Living In: Bemmel, Gelderland, Netherlands

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Reviewed: Jan. 10, 2005

This was great. I made the recipe exactly as stated except I baked mine in a 12 muffin tray. Baked them for 20 minutes and served them with chili. They were amazing. My husband & guests raved about them (even professed cornbread haters) and one asked if they could take home the leftovers. I'll search no more, this is the cornbread recipe for me.

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Karin

Cooking Level: Intermediate

Home Town: Pitt Meadows, British Columbia, Canada

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Reviewed: Jan. 6, 2005

If anyone is using a pyrex pie plate, 20 minutes is not long enough may be 5 minutes or more longer. The taste is great, restaurant quality. I will be making again and eat with chili.

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JENN_77

Cooking Level: Expert

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Reviewed: Jan. 3, 2005

Delicious! I'm preparing to make it a second time right now...

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JMCSPARIN

Cooking Level: Expert

Home Town: Eldorado, Illinois, USA

Living In: Harrisburg, Illinois, USA

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Reviewed: Jan. 3, 2005

EXCELLENT! Baked in 8X8 Pyrex dish (don't have iron skillet). Used 1 cup sugar (we like it sweet) and doubled the baking powder because I used Oat Flour in place of Wheat Flour (wheat intolerant). I have to adjust slightly for that difference - and added 1/2 tsp Xanthum Gum to hold it together (Oat Flour has no gluten). Turns out like cornbread cake, which was very good! We loved it! It's nice when someone with gluten problems can adjust a recipe so that it tastes just as good! Thanks for the post!

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MONARCH38

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jan. 1, 2005

This was good but being an old Texas girl, it wasn't my favorite type of cornbread. On the plus side, my hubby who hates cornbread did eat this and asked me to make a pan of it for his dad. (unfortunately, his dad likes plain old Texas cornbread too)

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HEYNOW1

Cooking Level: Expert

Home Town: Lawton, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 28, 2004

Loved it, but wasn't wild about the graininess of regular cornmeal, so I mixed it with the milk and brought it to a boil. Let it cool and added it alternately at the end with the flour mixture. The result was wonderful, soft graininess, instead of sand.

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Gramma_Rox

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Reviewed: Dec. 17, 2004

I've tried quite a few cornbread recipes from this webite, in the quest to duplicate my husband's favourite cornbread, which he swears is made with "vanilla pudding". Failing that, I eventually settled on the recipe for Golden Sweet Cornbread, which I gave five stars. But then recently I decided to give this one a try. I halved the recipe because I was afraid it wouldn't fit in my skillet. Even so, it came out very high, so I think I'll make it in a large pan next time, so it's a bit flatter. It seemed very similar to the Golden Sweet Cornbread to me but I think this one keeps better. It was very good the next day. Anyway, my husband loved it and said it was the best ever, so I think this is what I'll be making from now on. Update: I tried this in a baking pan, and it wasn't as good. The skillet is the way to go.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Dec. 9, 2004

Yuuuuuuummy! I made this cornbread into muffins for Thanksgiving.. a double batch yielded approx. 36 large muffins. They were a HUGE hit with all of my 16 guests and they were gone in no time flat with lots of "Mmmm's" all around. Excellent choice for a sweet cornbread!

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oneposhmama

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Dec. 6, 2004

Good but not the best I've had!

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Island Girl

Cooking Level: Expert

Home Town: Tahiti, Archipel De La Société, French Polynesia

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Reviewed: Nov. 15, 2004

This was fantastic. Almost too much like dessert! Couldn't stop eating it.

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JLK21

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Reviewed: Nov. 9, 2004

Very yummy. I served it with a spicy chili and it was a perfect combo!

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Swethan

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Reviewed: Nov. 9, 2004

Wow this was so good my husband thought I had ordered this from a restaurant. He loves sweet cornbread so this was a huge hit. I baked it for 30 minutes at 375 since I was baking ribs at that temperature. They were a huge hit with the kids too!

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