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: May 4, 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


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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' Nana


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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: Expert
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Reviewed: Jan. 15, 2008

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

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DREBAY


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Reviewed: Jan. 13, 2008

Good cornbread but nothing special. I added 1/4 c. of sugar and baked it in an 8X8 greased pan at 375 degrees for about 18 minutes.

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Sheri S.

	Cooking Level: Intermediate Home Town: Novato, California, USA Living In: Tigard, Oregon, USA
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Reviewed: Jan. 12, 2008

Best cornbread I've ever had!!

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Lee


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Reviewed: Jan. 11, 2008

I really enjoyed this for my afternoon tea. I used margarine instead of vegetable oil. That makes an excellent tasting crust. Served with syrup and lavender tea. Bon apetit!

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MOTTONCOUTH

	Cooking Level: Professional Home Town: Dennis, Massachusetts, USA Living In: West Valley City, Utah, USA
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Reviewed: Jan. 6, 2008

Yum! I doubled the recipe and used 1c buttermilk and 1c yogurt. The cornbread went perfectly with my New Year’s Day Hoppin’ John. Thanks, Elizabeth!

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Lu loves to cook!

	Living In: Seattle, Washington, USA
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Reviewed: Jan. 6, 2008

Very good corn bread. I added 1/4 C. of honey to sweeten. Served it with honey butter and it was very tasty. Everyone enjoyed it.

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Big Eyes

	Cooking Level: Expert Home Town: Omaha, Nebraska, USA Living In: La Vista, Nebraska, USA
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Reviewed: Dec. 19, 2007

Wonderful. The corn bread has a wonderful texture and does not crumble and fall apart as most do. I added approx. 2 tbls raw sugar to sweeten and followed another's advice to use an 8x8 pan (I did put oil in the bottom as the original recipe recommended) and cook at 375 till done. Very pleased. Husband loved it.

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toppats

	Cooking Level: Intermediate Home Town: Pleasant Grove, Utah, USA Living In: Ventura, California, USA
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Reviewed: Oct. 24, 2007

I used Polenta cornmeal & baked it in a muffin tin (6 large) at 375 degs. for about 18 mins. DH & I loved it! It isn't sweet at all, though, so if you like it sweet you'll have to add sugar. (As a beginner, I also loved this recipe b/c it was so quick and easy.)

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PJCFolbrecht

	Cooking Level: Beginning Home Town: Iowa Falls, Iowa, USA Living In: Brown Deer, Wisconsin, USA
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