Reviewed: Mar. 1, 2012

Moist, fluffy, and again moist this was what I was looking for in a corn bread. Only thing I substituted was a can of evaporated milk because I didn't have any fresh milk.

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1 user found this review helpful

Reviewer:

It's cocktail time :)

Cooking Level: Expert

Reviewed: Feb. 29, 2012

I made this cornbread to serve with black bean soup and it was DELICIOUS! Soft and moist and oh, so good -- it is absolutely my go-to cornbread recipe from now on!

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1 user found this review helpful

Reviewer:

beverlyrevelry

Reviewed: Apr. 23, 2011

Nice, easy and tasts great. I add in some vanilla to help round it out.

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3 users found this review helpful

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panegyrist

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Cooking Level: Expert

Living In: Holly, Michigan, USA

Reviewed: Apr. 14, 2011

I make this regularly. I get loads of compliements every time & my kids even request it when I make white chili.

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4 users found this review helpful

Reviewer:

juliem

Reviewed: Oct. 26, 2010

Simply delicious. I've made it three times and the cornbread was excellent each time. I did have problems pouring the butter out of the baking dish into the cornbread mixture, but was more careful the next time.

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5 users found this review helpful

Reviewer:

DoilyLady

Cooking Level: Expert

Home Town: Sugar Grove, Pennsylvania, USA

Living In: Surry, Maine, USA

Reviewed: Oct. 2, 2010

awesome - very yummy, moist and sweet - oh so good! gotta try it with less butter next time... but it's really good if you don't care about that sort of thing :)

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5 users found this review helpful

Reviewer:

spacedcowgirl

Cooking Level: Expert

Reviewed: Sep. 18, 2010

I substituted 1/2c butter with 1/2c applesauce and about 1tbsp butter and it still came out quite rich and moist.

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6 users found this review helpful

Reviewer:

Grace M chan

Reviewed: Aug. 24, 2010

I just took this out of the oven and I could eat the whole thing! Not too sweet like other cornbreads. I have never felt the need to rate a recipe, but this one is too good!

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8 users found this review helpful