Reviewed: Aug. 22, 2009

Personally, I like the cornbread that is a little sweeter, but I made this because grandpa is diabetic. It was SO easy and quick! I had lots of fun making it. And since I like it a little sweeter I just spread on a little butter and honey. Super good recipe! Thanks!

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Pastorswife

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Reviewed: Aug. 17, 2009

I made this exactly how the recipe dictates and it came out beautifully. Crisp, browned bottom, soft middle, super crispy edges, held together and did NOT crumble like most cornbread, and was perfectly textured: not cakey or floury or dry. Thanks for sharing!

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starryskies

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Reviewed: Jun. 22, 2009

Hard to rate because i made this for my dad who loves southern style unsweetend cornbread. I personally prefer sweet cornbread.He didnt wow about it but said it was good.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 30, 2009

Ihis was good ,but I like to add a little sugar to it.

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hazel

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Reviewed: Apr. 19, 2009

I'm not quite understanding the great reviews of this recipe. It was dense and flavorless. To be fair I will try it again.

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Cocooned

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Feb. 18, 2009

Very simple and good. I liked it.

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Kalyani

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Reviewed: Feb. 17, 2009

Very good southern style cornbread! My husband ate it with honey, and I thought it was great plain. The suggested serving size is huge though! I would say this makes 4-6 generous servings as a side. Although if portion control is not important for your diet, I can see why you might want to eat half the pan - it is good!

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Christy M.

Cooking Level: Intermediate

Living In: Rotorua, Bay Of Plenty, New Zealand

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Reviewed: Jan. 19, 2009

I did not care for it, I added a half cup of sugar and it still wasnt sweet enough... There are better recipes on here.

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Christiana

Cooking Level: Beginning

Home Town: Fairfield, California, USA

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Reviewed: Dec. 7, 2008

This is the recipes Ive been looking for, and it was great. I followed the recipe as is except I replaced the vegetable oil for butter and I didn't put the baking soda in the mix only the baking powder, and I let the mix set for about 10 to 15 minutes before pour into a hot bacon greased iron skillet.I also like this recipe because it tasted more like the cornbread mom use to make and it's ideal for just two people. Thank a lot well. Will be make this again my husband love it too.

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jcole

Cooking Level: Expert

Living In: Metropolis, Illinois, USA

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Reviewed: Oct. 30, 2008

Great, easy and the end result was perfect, I added 1 tablespoon sugar. This is like my Mother and Grandmother made in cast iron skillets. No more mixes for me.

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Gary Lee

Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

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Reviewed: Oct. 9, 2008

This is such a great cornbread recipe! It's just like my grandmother makes. I like my cornbread to have more of a corn meal texture than a floury texture. The recipe is made even easier if you just use a nice self-rising corn meal and follow the recipe as printed, just leaving out the baking powder, soda, and salt. I've also made it with plain milk as opposed to buttermilk and I really can't taste a difference. I keep powdered milk on hand for recipes like this, and it's just as good when I substitute that as well. I love the fact that it makes just about four servings (although when I make it for just my mom and me, there's never any left over). Thanks for posting this!

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kellyisgrrrreat

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2008

FABULOUS! I will use this for ALL my cornbread needs! This time - I used 1/3 cup sugar instead of the salt. I also doubled the recipe and used a glass 9x15 pan. I also used white cornmeal. But - the possibilities are endless - next time maybe some crumbled bacon - the next - maybe tiny snippets of dried apple? This was SOOOO quick and easy!! Tonight - the butter, honey, and huckleberry jam will be on the table!!!!!

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: May 15, 2008

This recipe is wonderful!!! It's light and fluffy with great texture and tastes like cornbread not sugary corn cake. The crunchy crust is great. It doesn't fall apart and rises up nice and high. I used a cast iron skillet.

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navygal

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Reviewed: Apr. 28, 2008

I followed this recipe as directed and it tasted bitter and dry. I can't figure out what went wrong, but it was hardly edible. The only thing I can think of, is that I purshased fat-free buttermilk (it was the only buttermilk at our market). Maybe that was the issue, but i would not try this again.

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AmberM

Cooking Level: Intermediate

Home Town: Wilbraham, Massachusetts, USA

Living In: Billerica, Massachusetts, USA

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Reviewed: Apr. 18, 2008

Made this for my Dad and he said it was really good. I don't like cornbread so I'll take his word for it. I liked how easy the recipe was to put together.

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Nikitig

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

Living In: Lithia Springs, Georgia, USA

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Reviewed: Apr. 3, 2008

Oh my goodness, amazing! I didn't have buttermilk, so I substitued 1/2 with milk + vinegar and 1/2 with plain yogurt. Doubled the recipe and made it in my new skillet. Delicious.

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Iamtrying

Cooking Level: Beginning

Living In: Roanoke, Virginia, USA

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Reviewed: Mar. 22, 2008

Very good classic recipe. I needed to make a classic cornbread without the sugar as a base for cornbread dressing and this fit the bill perfectly.

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Food Fanatic

Cooking Level: Expert

Home Town: Southfield, Michigan, USA

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Reviewed: Feb. 20, 2008

I don't have a skillet, so I just used a glass baking 8x8 dish and I love how the batter sizzled as I poured it in and clean-up was a breeze! I too, like a sweet cornbread (sorry - I was raised on jiffy mix cornbread) so adding the 1/4 cup of sugar was perfect for what I am used to. Served this with black-eyed peas and BBQ chicken and there wasn't a crumb left in the dish. Enjoy ya'll!

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Crazy Cookin' YaYa

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Feb. 3, 2008

This is a great recipe! I made only one slight change. I added one tablespoon of melted butter to the batter. I really like that it isn't sweet and that the crust is crunchy, but the inside is tender. I don't understand why anyone likes to eat sweet cornbread.

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Joe1155

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2008

I cannot believe your getting rave reviews for this recipe. This was bland!

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DREBAY

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