recipe reviews for:

Buttery Corn Bread

“I go this recipe from a long-time friend several years ago and it's my most-used. I love to serve this melt-in-your mouth corn bread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. --Nicole Callen Auburn, California”

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Reviewed: Nov. 20, 2009

Yum!! This is the best! I wouldn't change a thing to the recipe, baked exactly in 25 minutes. Squirted some warm honey on top and was in heaven! Thanks!

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Nov. 19, 2009

This was fantastic cornbread! I followed the recipe exactly (except I added a squirt of honey to the batter) and it tasted great. Sweet and light. Looks impressive too. The bread rises up tall in the pan, turns golden brown on top, and has a perfect crust to give it a crunch. My one and only complaint is that I like my cornbread "corny-er". Next time I try this, I'll reduce the flour and add more cornmeal. The bread is a bit sweet, but we love sweet cornbread, and I served this with a really spicy chili, so it created a nice balance. I'll be making this again, and with just a minor adjustment, I think I've found the PERFECT cornbread recipe. Thanks!

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Sunflower

Cooking Level: Beginning

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Reviewed: Nov. 19, 2009

FINALLY! I have found my keeper cornbread recipe!! Just a hint of sweetness and no need for buttermilk. I was able to substitute Earth Balance for butter and Rice milk so that my milk allergic son could enjoy the bread as well.

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NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 18, 2009

I made it tonight. it was so moist and tasted delicious!! The kids loved it. but it was too sweet for me.

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sparkle

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Reviewed: Nov. 18, 2009

Delicious, easy and the kids loved it. I will use it again and again. I finally have a standard corn bread recipe.

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Kelly

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Reviewed: Nov. 18, 2009

Just made this today. My very first attempt at making cornbread. Texture is good and it's yummy but i think it needs to be a bit more sweet. I am planning on making them for Thanksgiving and had to give it a try first. Next time i will try adding a little honey like others suggested. I don't eat much cornbread and when i do, i don't tend to put any butter or spreads on it so i prefer it to be a lil more sweet :) Hope my family like it for Thanksgiving.

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Betty

Cooking Level: Beginning

Living In: Linden, New Jersey, USA

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Reviewed: Nov. 17, 2009

This cornbread was DELICIOUS ! My family ate nearly the whole pan. I will be making this over and over again.

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delarnp

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Reviewed: Nov. 17, 2009

I've never made cornbread from scratch and this was so easy and turned out perfect and moist. I followed the recipe exctly. Even my husband, who claims to not like cornbread, loved it and went back for seconds. It went great with crock pot chili and made for one of the quickest, easiest weekday dinners!

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Kim

Cooking Level: Beginning

Home Town: Midland, Michigan, USA

Living In: Puerto Vallarta, Jalisco, Mexico

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Reviewed: Nov. 17, 2009

YUMMMMMM, by far more moist then any other recipe. I used soy milk and also put fresh sliced jalapenos and breakfast sausage on half. good touch!

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TRussell

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Reviewed: Nov. 15, 2009

Good recipe. I only used 2 cups flour and added 1/3 cup cornmeal. The dough will seem like a pretty flat layer in the pan, but it rises a lot.

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chocolots

Cooking Level: Intermediate

Living In: Daly City, California, USA

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Reviewed: Nov. 15, 2009

I made this recipe using margarine and substituting real eggs with egg beaters and mike with soy milk. The results were wonderful! Cornbread came light and moist. My husband and I did not wait for it to cool off, we just dug right in!

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Rabit

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Reviewed: Nov. 14, 2009

I loved this recipe! I made this with a combination of whole wheat, rye and white flour and it was delicious. I am using the bit of leftovers in stuffing for a pork roast this weekend!

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chaznoah

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Reviewed: Nov. 10, 2009

This is an excellent sweet corn bread. My family really enjoyed this.

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bttrflybabydoll

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Reviewed: Nov. 9, 2009

I made this last night. Absolutely delicious! I made this to go along with red beans and rice. The cornbread was better than the main dish. Definitely will be making this again!!

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Kirby

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Reviewed: Nov. 8, 2009

The best I've ever made. May try to add a little more conmeal and less flour on the next try. Delish!

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SAPPEL

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Reviewed: Nov. 6, 2009

wow. this was super yummy! :D

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tablescraps

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Nov. 5, 2009

Great recipe! I only used half of the sugar and it was just sweet enough. The whole family loved it.

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MISS SHEILA

Cooking Level: Intermediate

Home Town: Hall Summit, Louisiana, USA

Living In: Minden, Louisiana, USA

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Reviewed: Nov. 3, 2009

REALLY GOOD!!!!!! I followed the recipe exactly.

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Kimberly Quindara

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Reviewed: Nov. 2, 2009

Oh my gosh, seriously, this is the most delicious thing I've ever tasted. I didn't change the recipe at all, and it's the perfect texture, the perfect sweetness, the perfect amount of corn flavor. This is about to become a new staple in my diet!

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Krista

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Reviewed: Nov. 1, 2009

Excellent!!! I made this to go with chili. I also made honey butter to go on top of the bread. (1/2 c butter & 1/3 c honey, whipped and served at room temp). This is the absolute best corn bread. As suggested by other reviewers, I mixed in a squirt (@1-2 TBSP) of honey in the finished batter. Excellent flavor and moist!!

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