Reviewed: Apr. 2, 2008

This is the cornbread recipe I'd always wished to find - perfectly moist, not too sweet, and doesn't taste like a convenience food. I made a few changes, but nothing drastic: I skipped the sugar entirely (the creamed corn is already sweetened), used 1% milk instead of regular, and baked it in muffin cups (350 degrees for 25 minutes). I will make this again and again with no other changes. Delicious!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

VesHeill

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2008

This cornbread is sweet, soft, moist, and melts in your mouth. This is the best cornbread I've ever had! Will absolutely make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lilygirl

Home Town: Ocala, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2008

I love this cornbread. I use the Jiffy boxed cornbread mix and it turns out delicious everytime. I usually double the recipe and put it in an 8x8 pan for thicker bread!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KrazyKristi

Cooking Level: Intermediate

Home Town: Kenai, Alaska, USA

Living In: Ketchikan, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2008

I really liked this! I doubled the recipe and then added fontina cheese on top and let it melt in the warm oven. It was soooo good! My daughter who's 4 loved it and so did my husband. Reminded me of a Cheese on a stick (Corn Dog but with cheese instead of a hot dog) It's a huge carnival yummy! YUMM! Thanks!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Annamaria Settanni McDonald

Cooking Level: Expert

Home Town: Brooklyn, Ohio, USA

Living In: Parma, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2008

This is not hold in your hand bread. This is eat with a fork and know that you are gaining weight but loving it anyway. If you want the dry crumbly kind of corn bread this is not it. This stuff is so good my kids think it is dessert.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kristy B

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2008

Good, moist, but not overly sweet. I didn't use any sugar. Not the cornbread I made on New Year's - I need to find that one again! Try Awesome and Easy Corn Casserole(?)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KKSCHWENDIMAN

Living In: Round Rock, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2008

This is the best cornbread I've ever had. Thanks for sharing. I added jalapenos for some kick.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

flower1

Cooking Level: Intermediate

Home Town: Elyria, Ohio, USA

Living In: Largo, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 1, 2008

I have made a dish similiar to this before but couldn't find the recipe for it, so I turned to Allrecipes.com for help and this recipe best fit the one I had used in the past. I followed other reviewers advice and cut back on the sugar, using a little less than 1/4 cup. I added some jarred jalapenos and onions that I finely chopped. I cooked my in a slightly smaller dish than the recipe called for, thus cooking it about 7 minutes more. Elewise I followed the recipe as written. Very tasty, will add to my collection.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shug1983

Cooking Level: Intermediate

Home Town: Salem, Virginia, USA

Living In: Randleman, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2007

This recipe is now as staple for every family gathering but I have to warn everyone that the 9 X 13 pan is WAY too large (even the photo shown is not a 9 X 13) - unless you like your cornbread 1/4 inch thin and dry. I use an 8 X 8 and increase cooking time (my oven is from the 60s so everything is increased!). The cornbread then comes out thick and moist.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

bevontheroad

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2007

This is EXACTLY what I have been looking for! It's very moist and a HUGE favorite. Like previous reviews, I skipped out on the sugar and it turned out absolutely perfect. I also used the JIFFY cornbread mix, and baked mine for about 40 minutes. Will definately use again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

annie.le

Cooking Level: Intermediate

Home Town: Garden Grove, California, USA

Living In: Athens, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2007

Amazing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stodeee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2007

We thought this was very good, although I also decreased the sugar by half. My kids loved them, and they were gobbled up by everyone, so there were no leftovers to worry about! Thankyou!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MY7HUNGRYKIDS

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2007

Loved this cornbread...it was so moist from the creamed corn. I left out the sugar because I hate sweet cornbread. this is my new cornbread recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alicia RB

Cooking Level: Expert

Home Town: Christiansted, Saint Croix, U. S. Virgin Islands

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2007

I loved this cornbread recipe. It was awesome. I followed it as directed except 1> I did not add any sugar as suggested by other reviewers using the “sweetened” creamed corn it came out sweet enough. If you prefer sweeter corn bread I suggest adding sugar to taste 2> Also per other reviewers I used the Jiffy mix. 3>I also cooked it for about 30mins and then let it sit on the counter top for 5-10mins. It was sooooo warm and gooey, even better the next day! My husband who had never tasted cornbread with real corn in it before was skeptical at first but when he tasted it he was really really pleased. Using a 8x9 pan it was still thin so next time I will use double the recipe. But great recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SweetCook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2007

I found this recipe at the beginning of the summer and it is hands-down my favorite cornbread! I've taken it to graduation parties, picnics, camp-outs and make it at least once a week to accompany dinner...my husband could eat a pan of it himself! Everyone that I've served it to wants the recipe(and 2nds although there usually isn't enough!) The only change I made to the original recipe is putting the batter into a smaller pan...that way it comes out thicker!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Oddvoz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 18, 2007

Too "corny" for my taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rickie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 10, 2007

Very moist and delicious. I omitted the sugar and added some diced jalapeno. I would bake in a square pan next time, I used an 11x7 and the cornbread came out quite thin. Will definitely make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LYNBORDEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2007

took it in the rv w/ german spaghetti casserole - delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dugaloo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2007

I combined this with another recipe and it turned out absolutely perfect. I added an extra egg and a dollop of sour cream to the batter. (That made it very moist but not mushy like the other recipe). I made muffin sizes to reduce cooking time to about 17 minutes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jessica

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2007

WOW! I was afraid that this was going to be TOO moist - like a side of creamed corn or something. I didn't know what to expect - but it was PERFECT. I added just under 1/2c sugar and it was just right. I will use this for all of my BBQ's and corn bread recipes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ONVACATION

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Camp Cornbread

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!