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: Beaverton, 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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Reviewed: Oct. 8, 2007

This one is great, just like my mother used to make. Thanks!

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JAN

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Reviewed: Aug. 7, 2007

I made this recipe tonight and thought it came out pretty good, the texture was nice. I did as some sugar since I love sweet cornbread. Great recipe.

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Sarah

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

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Reviewed: Jul. 29, 2007

very good! i loved it--great taste, great texture, good height. my finace thought it was too salty--i.e. it wasn't his mom's who makes tasteless, flat cornbread. i will make this again instead of the mom's recipe.

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MIMDAWN

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Jul. 13, 2007

i tried this recipe because i couldnt find my grandmothers lol, it was difrent from hers but realy good!

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Ashi Meessir

Cooking Level: Intermediate

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Reviewed: May 4, 2007

I love this recipe. I added a couple tablespoons of brown sugar for the sake of the kids. The oil on the bottom makes a delicious flavor and consistancy.

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TOASTANDTEA

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Reviewed: May 3, 2007

Good old fashioned cornbread! I added 1/4 cup sugar cuz I like cornbread a little sweet. I used a regular 8x8 pan sprayed with nonstick spray. Baked it at 375º till done. I like the small amount of flour in this recipe, the cornbread comes out course and not fluffy like a cake. I'll make this again!

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