Reviewed: Feb. 26, 2012

OK, here's the thing. I liked it and I liked it alot but it was a tad bit cakey for me. I was disscussing the recipe with my mother and she (an old southern lady) said "it ain't cornbread 'less it has more cornmeal than flour". So..... I went to a 50/50 mix and I must say, for my taste I enjoyed IT a bit more. However, if you want a powerful corndog mix then back of the baking powder and ....Whoa Boy!!! It can't be beat.

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Reviewer:

Ben Eaton

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Cooking Level: Intermediate

Home Town: Clarksville, Tennessee, USA

Living In: Chapmansboro, Tennessee, USA

Reviewed: Feb. 12, 2012

Fantastic cornbread! I used it as shortcake with strawberries last week and won a cornbread contest with it this week!

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Reviewer:

Caton

Reviewed: Feb. 9, 2012

This was very good and very sweet. I did make changes though. 1.5 cups flour, 1.5 cups cornmeal, and I'd probably half the sugar next time. Cooked in about 25-30 minutes, perfect.

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Reviewer:

Margaret

Reviewed: Jan. 22, 2012

I followed the pack and did the 1/2 cup less flour, 1/2 cup more corn meal. I think the vanilla makes it more cupcake-y than some may like. I would reduce it to 1/2 tsp. Very moist & delicious!

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Reviewer:

AMHMC

Reviewed: Dec. 21, 2011

I really like this recipe! When making it, I decreased it by half, and made it into 6 cupcakes, so the serving size was 2/3 original. However I also accidently put double the salt in. Wow was the mixture salty!!! So I added some sugar to compensate. The result? Amazingness! Buttery, salty and sweet! It's texture is also really good, not to crumbly at all!

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Reviewer:

jman4god777

Cooking Level: Intermediate

Home Town: Benton, Kansas, USA

Living In: Haviland, Kansas, USA

Reviewed: Dec. 14, 2011

Though we did like this, I can only give the recipe 4 stars because we had to make some changes. Used the suggestion of most & increased the cornmeal, decreased the flour & decreased the vanilla to 3/4 teaspoon. With those changes the flavor was there but next time I will use a 10-inch cast iron skillet because it took too long to cook in the 8-inch, drying out even burning the edges. Super easy to throw together.

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Reviewer:

BudsGurls

Cooking Level: Intermediate

Reviewed: Oct. 22, 2011

I changed just a few things. I used one stick of butter. I preheated my griddle with vegetable oil for five minutes before adding batter. Cornbread had to cook for 30 minutes. Came out crunchy on outside and moist on the inside. Absolutly terrific!!

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Reviewer:

JeanMarie

Reviewed: Jun. 8, 2011

I wish I had of read the other reviews before I made this recipe. I thought it was a little too cakey and needed more cornmeal and less flour. Also the vanilla in it was a bit stronger then I wanted it. And the cook time was off. I had to cook mine for an extra 10 minutes. Overall, I think with a few personal tweaks, this could be a good recipe for next time.

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Reviewer:

lilcntrygrl007

Reviewed: Jun. 1, 2011

This is the only cornbread recipe I have used for the last few years. Cornbread is a HIGHLY personal taste, and while there are those here that don't care for this recipe - it is THE recipe for my family. Hubby won't even eat cornbread in restaurants now because he says "it can't compare". Don't let the naysayers or recipe changers alter your course - try this recipe just once- as it is, then if you don't care for this sweet cakey type, you will better know what you are looking for in your next search. Good luck!

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Reviewer:

mydawnie

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: May 27, 2011

I love this. We double it and make it in cast iron skillet. Sometimes I add a little more sugar or a baking sweetener and have used it as a french toast base or just toasted on a griddle.

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