The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 16, 2004
I guess I am one of the few who think that is cornbread is not sweet enough. After all the great reviews I hoped this would be good and sweet, but it was just an average, although nice, cornbread. I guess I'll stick to adding extra sugar to my Jiffy mix.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 12, 2004
Easy to make, hassle free, great taste! A little sweeter and fluffier than cornbread I'm used to, but it was very, very good. This recipe will be kept!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 9, 2004
This was great! I loved it. I now can stop looking for the perfect cornbread recipe because I just found it. I did have to bake it a little longer than the recipe said.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 8, 2004
This was a very good cornbread. I personally prefer the more southern style of cornbread (no sugar, salt, etc.), but this cornbread was also excellent. Using a cast iron skillet gives the bread a great crust
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 4, 2004
One word - AWESOME! We prefer sweet cornbread and this is even better than the recipe I've been using the last couple of years (which I thought was great). The only thing I changed was the flour to 1 1/2 cups and the cornmeal to 1 1/4 cups. I used a 10 inch iron skillet which was the perfect size and baked for 25 minutes. This has a great texture and flavor. Can't imagine using any other recipe from now on! Thanks, Trish!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 3, 2004
This is an interesting recipe, more cake-like in texture than we expect in cornbread. I would not care to serve with chili, etc., however, it might be an interesting addition to a bruch buffet.
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Cooking Level: Expert

Home Town: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 29, 2004
Trish, my goodness! This recipe is AMAZING! I made a serving size for 24...1 of the 3 9x13 cassorole dishes was polished off tonight by 7 of us. The remaining 2 dishes are heading off to work with family members tomorrow!!! They are expecting me to make more tomorrow for the family!!! SUGGESTION: For an extra sweet treat folks...drizzle honey on your cornbread! YUM!!!
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Cooking Level: Expert

Home Town: Miami, Florida, USA
Living In: Kennesaw, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 29, 2004
It's good. I've never made cornbread before, in fact it was the first time I have even ever eaten it so I don't really have anything to compare it to, but I enjoyed it and so did my husband. We ate it with chili and will make it again.
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Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 29, 2004
This is really yummy, but BEWARE: if you don't have a skillet that can go in the oven, an 8" round cake pan is not a good substitute! I guess the skillet must be 8" at the bottom, and wider at the top, resulting in a batter that's less deep than in the pan. In an 8" cake pan, the middle of the batter doesn't bake. I'm going to try again with a 9" pan. Tastes delicious though!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 25, 2004
WONDERFUL!! I followed the recipe exactly as written except that I baked it in an 11x7 dish for 25 minutes. My husband was raving about this cornbread! I will be making it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 16, 2004
Great cornbread, in my Midwest opinion. My husband is from the South and he would heartily disagree. He calls this "cake" and does not want to eat it with a meal. He wants his cornbread sugarless, flat, and crunchy. But I love this recipe. I baked it in a 11x7 pan for 25 minutes and it turned out thick, moist, and delicious. The leftovers are great for breakfast with a little syrup on top. :-)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 16, 2004
This is perfect for spicy foods like chili or red beans and rice. A+
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Cooking Level: Expert

Home Town: Nashville, Tennessee, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 29, 2004
I hate when a recipe gets so many rave reviews and then doesnt turn out, then you read the reviews and find out everybody changed things! I really wanted to like this recipe, I need a good cornbread recipe. I will try it again with a bigger pan, the batter smelled and tasted good, but an 8" pan at 20min, even 35 min. didnt work. I finally gave up and we ate dinner without it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 28, 2004
Let me put it this way....hubby and kids say that if I don't make this recipe again and SOON there will be a revolt! I am now officially tossing my old corn bread recipe and making this one my new "old family favourite." One little thing though, an 8 inch skillet is not big enough, next time I'll try one a little bigger.
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 27, 2004
We have made these a few times a month for the past year and they just keep tasting better and better. Delicious recipe without altering at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 20, 2004
Fantastic recipe. I've made it about 6 times so far.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 10, 2004
EXCELLENT!!!! I used fine cornmeal, and cooked it in an 8x8 baking pan for a few extra minutes...this is the recipe I have been looking for, even better than my mother's (dont tell her I said that) :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 29, 2004
Delicious, I had to cook mine twice as long though. I cooked it in a 9X13, did the 1 1/2 c. flour and 1 1/4 c. cornmeal and I added a can of green chilies and oh, 1 cup of cheddar cheese. It's great.....a bit moist though, so if you aren't into that you won't like this one, but SO good in flavor!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 28, 2004
Excellent, nice crust and moist inside. Followed ingredients exactly, baked in seasoned, preheated, cast iron cornbread pan.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 27, 2004
taste like typical cornbread... I want different.
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