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

Reviewed: Jun. 12, 2007

This is exactly the sweet, moist cornbread recipe I've been looking for -thank you for sharing it!

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

Reviewer:

JennRoma

Cooking Level: Expert

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

Reviewed: May 31, 2007

I love it! And so does my picky hubby! When he heard cornbread his face dropped, but when he tried it he was shocked to find out that he liked it cooked that way. This is the only way I will ever cook cornbread again!

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

Reviewer:

Jo D.

Cooking Level: Beginning

Home Town: Orange Park, Florida, USA

Living In: Hagerstown, Maryland, USA

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

Reviewed: Apr. 22, 2007

Delicious! I left out the sugar like others said. I used jalapenos one time and sun dried tomatoes the next. Both were great!

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

Reviewer:

CRANICHIK

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

Reviewed: Feb. 27, 2007

The cornbread was great but a little sweet for me. The second time I made it I cut the sugar in half.

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

Reviewer:

dresden53

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

Reviewed: Jan. 25, 2007

I loved this corn bread. I wasn't to thrilled with the chunks of corn, so I think I will make sure I put the cream corn in to a blender first( just to really get a smooth consistence), and I also used the hole amount of sugar. As I like sweat corn bread. All in All this was a really good recipe.

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

Reviewer:

Kayci

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

Reviewed: Jan. 23, 2007

Easy & quick to make in a pinch....better then just plain old corn bread.

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

Reviewer:

tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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

Reviewed: Jan. 21, 2007

easy and awesome. great with chili.

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

Reviewer:

PPPATPC2

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

Reviewed: Dec. 24, 2006

This is an excellent and very easy recipe. Though, it is called 'cornbread,' it really should be called 'corncake.' The recipe comes out sweet and moist, just like a good pan cake. As noted by numerous others, I decreased the amount of sugar to 1/3 cup. It was plenty sweet. I made this recipe recently for a side dish at a Chili dinner. I increased the size by 5x, baked it in a chafing pan and increased the time to 1 hour. I got numerous recipe requests that night for this.

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

Reviewer:

Dave

Cooking Level: Intermediate

Home Town: Jamestown, Pennsylvania, USA

Living In: Houston, Texas, USA

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

Reviewed: Dec. 8, 2006

I followed the recipe exactly. This cornbread was very tasty and moist. Thank you for sharing.

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

Reviewer:

CookingCutie

Cooking Level: Intermediate

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

Reviewed: Dec. 2, 2006

This is a fabulous dish and very easy to make. Like another reviewer said, this could be a dessert. Also, I only used 1/4 suger and that was plenty.

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

Reviewer:

Jessica

Cooking Level: Beginning

Living In: Coppell, Texas, USA

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

Reviewed: Nov. 28, 2006

I served this and I learned that people loved this or hated it because it's quite different from a traditonal cornbread. I used a can of sweetened creamed corn,so it really didn't need more sugar (maybe a sprinkle). I baked this in a 8x8 square dish to have thicker pieces and this worked out great.

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

Reviewer:

shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

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

Reviewed: Nov. 25, 2006

Ok I swear this is the best sweet bread I have ever tasted! I took mine out at 28 minutes and let it sit about 15 minutes. When I dug in it was so-o chewy and warm and... even a little gooey in the middle. Yuuuuumm!!! This is THE cornbread recipe I will use forever. Thank you Laura :)

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

Reviewer:

DakotaS20

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Vancouver, Washington, USA

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

Reviewed: Nov. 25, 2006

Made it for Thanksgiving, and the whole family loved it! Per other reviews used Jiffy muffin mix, and didn't add any sugar. Used 4 ounces of cream corn and 4 ounces of whole corn, so it would not be to moist. Baked in a 9x9. PERFECT

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

Reviewer:

beckster

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

Reviewed: Nov. 20, 2006

Very moist and rich cornbread. My husband loved it.

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

Reviewer:

JILL-CH

Cooking Level: Intermediate

Living In: Spring, Texas, USA

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

Reviewed: Nov. 14, 2006

VERY EASY AND VERY TASTY! I LISTENED TO THE OTHER REVIEWS AND USED 1/3 CUP OF SUGAR.........STILL TOO MUCH! NEXT TIME I WILL ONLY ADD LESS THAN A 1/4 CUP! I ADDED SOME CHOPPED JALOPENOS(WE LOVE SPICY) NEXT TIME I WILL ALSO BAKE IN AN 8 IN SQUARE PAN! IT CAME OUT VERY THIN IN13X9 PAN..........AWESOME AND SUPER EASY RECIPE THAT YOU CAN EASILY MODIFY! THANKS 4 THE GREAT RECIPE! I MAKE IT WITH THE CHILI 1 RECIPE! YULMMY!

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

Reviewer:

eaglesfan

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: New Milford, Connecticut, USA

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

Reviewed: Nov. 14, 2006

This was very easy to make. Next time, I would either double the recipe for the 9x13 pan, or make it in a 9x9 pan because the cornbread was not very thick. I also used less sugar, and it tasted great.

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

Reviewer:

ggooding05

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

Reviewed: Oct. 24, 2006

Well I did not read too well and used 15 oz can of creamed corn :) I reduced sugar to 1/4 cup and added some jalapenos for my hubby. Baked in 9x9 pan. It worked out fine, just little too wet (but that was my fault) Good recipe.

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

Reviewer:

Zuzana

Cooking Level: Expert

Living In: Denver, Colorado, USA

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

Reviewed: Oct. 22, 2006

too easy and deliciously chewy...the creamed corn is a great addition as the added corn texture makes it that much better. I left out the added sugar since the corn muffin mix had sugar already. Great recipe!

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