Reviewed: May 24, 2012

Delicious--exactly what I was looking for. Very moist, strong corn flavor, and coarser crumb. I doubled the recipe and poured it into a 9x13 pan, baked at 400 degrees for 27 min and it was done! I reduced the brown sugar by 1/3 cup (for the doubled, so that would be 1/6 cup for the original) and it came out perfect in regards to sweetness. Used melted butter instead of vegetable oil because I love the taste of butter in my cornbread. Mmm!

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Reviewer:

COOKINFORJOY

Reviewed: Apr. 28, 2012

I only made 2 slight changes to this recipe. I omitted the 1/3 cup sugar and baked in a 12-muffin pan for 20 minutes. The muffins turned out perfectly and my family requests these often!

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Reviewer:

psteinke

Reviewed: Apr. 12, 2012

Best, most moist cornbread we ever ate!

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Reviewer:

katmcd

Reviewed: Feb. 6, 2012

Absolutely what I love in a Corn Bread. Great sweetness and moistness to this recipe. The only change to the recipe I made was using one (1) stick of unsalted butter melted plus 1/4 cup corn oil. Some added baking time and it did not burn. Tested with cake tester and done in approx 30 min time.

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Reviewer:

gerie

Reviewed: Dec. 27, 2011

very good recipe. great taste. bakes nice and moist and hold together very well. try not to over cook it.

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Reviewer:

jvu61

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Fishkill, New York, USA

Reviewed: Oct. 27, 2011

This recipe makes my mouth water! My family & I love it! I make it often in muffin cups, and have also made it in a 9 in. round with success. I leave out the white sugar and I use organic blue cornmeal. I love that it uses oil. I find that easier than butter. It is moist and crumbly. This is exactly the quick and delicious cornbread recipe I have been looking for.

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Reviewer:

sarahBcooks

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

Reviewed: Oct. 24, 2011

Exceptional! I've never been a big cornbread fan, but husband loves it, so I was on a mission. I substituted melted and cooled butter for the oil, like others, used 4 tablespoons powdered buttermilk (a cook's best friend, BTW) to 1 cup water and cut back a little on the sugars (not much, about 2 tablespoons of each). Baked at 425 for 23 minutes. The top was a little browner than I expected it to be, and when I cut it, husband thought the interior was too dark. But the taste! Wow! Husband used Land o' Lakes Light Spreadable Butter, but I didn't think it needed anything. I'm glad I cut down the sugar; it was definitely sweet enough. The crust was fabulous - very tender yet crunchy, and the interior was very moist. Made a cornbread believer out of me! Thanks for a keeper!

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Reviewer:

Kelly

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Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Oct. 15, 2011

I did as others suggested and used butter instead of olive oil, I also made them in muffin liners so they would be easier to eat at work for lunch. Very yummy!

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Reviewer:

TJOHNSON333

Reviewed: Jul. 24, 2011

Ok, I knew this was going to be a tough sell on me going in but I hate to say that I really didn't like it at all. I have a sweet tooth but this was just too sweet for a cornbread for me.

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Reviewer:

JamieFR

Cooking Level: Intermediate

Reviewed: May 14, 2011

My husband and kids really loved this cornbread. I used melted butter instead of vegetable oil only because we like the taste better. I made this in my cast iron skillet, just melting a couple tablespoons of butter in the skillet inside the hot oven before pouring in the cornbread batter. 35 minutes and it was perfect. Very good cornbread. The butter really took it over the top.

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