The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 18, 2005
Yummy!! I doubled this recipe - used two 7.5 ounce boxes of cornbread mix and one 14.5 ounce can of creamed corn. I used half and half instead of the milk. Also - I cut the sugar to 1/4 cup and added 1 teaspoon of Slyvia's Soulful Seasoned Salt. Came out fantastic beyond belief!!!!! Thanks!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 17, 2005
Awesome cornbread. Really moist and the corn is supberb. I also did not have cream corn but took the advice of another and used a can of corn with cream and sugar in the mixer (blender) and it turned out fantastic. Hubby ate the whole pan tonight.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 2, 2005
Awesome! It just disappears! I've made it 3 times this week! Yummy, moist, chewy & sweet. The best part is that THIS cornbread doesn't crumble like most...with more crumbs on your floor than on your plate. Love it!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 1, 2005
mmmmmmmmmm! This was sooo yummy! Sweet and with corn bits in it. This rivals boston market's yummy cornbread! A++ I will definitely be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: May 14, 2005
This is a great corn bread recipe. I did cut the sugar in half and it was plenty. I also cooked it in a 8x8 inch glass dish and cooked it for 30 minutes. My finace loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 6, 2005
This was delicious recipe! I did cut the sugar in half and it tasted wonderful. Next time I will make it in a smaller pan so its a little thicker.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 8, 2005
I made this cornbread to serve with habanero hellfire chili also from this site and everyone really enjoyed especially the kids. The cornbread is very moist but crumbly. I made a couple of changes. I used an 8x8 pan so it had to bake for an additional 5 minutes or so. I did not have a can of cream corn so I took a can of regular corn, drained it and put it in the blender with a couple tablespoons of heavy cream and 1 tsp of sugar. The corn tasted much better than the can cream of corn, my 19 month could not get enough of it. Lastly I took the advise of others and reduced the sugar to 1/3 cup, it was still nice, chewy and sweet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 6, 2004
This was AWESOME! I got so many compliments - I did double the recipe and reduce the sugar like other reviewers suggested, and I loved it. Moist, dense, but didn't fall apart. Perfect!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 28, 2004
Delicious! I used an 8x8 pan instead of the 9x13 the recipe calls for and cut the sugar in 1/2 (used 1/4 cup). I will be making this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 26, 2004
This was so easy and so good. I will make this again.
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Cooking Level: Intermediate

Home Town: Sheboygan, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 15, 2004
GREAT recipie. I decrease sugar a little bit. This comes out better doubled in a 9x13 pan. This is my standard cornbread recipie. Excellent.
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Cooking Level: Expert

Home Town: Suffield, Connecticut, USA
Living In: Westfield, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 9, 2004
I liked this recipes... It was extremely easy. I made it to take camping with us. My husband and boys thought it was a little too moist for their liking, but I thought it was good.
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Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 21, 2004
delicious,delicious,delicious but I only add 1TBL. of sugar and that is enough!!
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Living In: Montclair, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 31, 2004
Took advice of another reviewer & doubled the recipe, added 2 chopped jalapenos, BUT I only used 1/4 cup sugar, as the Jiffy mix already has plenty of sugar. Baked in 9x13 dark pan for 40 min. So chewy and yummy! I love Boston Market's corn muffins, but this is even better! If recipe weren't doubled, I think you'd get really flat cornbread.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 2, 2004
This recipe is the best cornbread ever. People that try it think it must be so hard to make and it's so easy. Thank you for submitting this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 8, 2003
My family loved this. It was sweet and moist and even my five year old would eat it :). I did double the recipe and used a 15oz. can of corn and still put it in a 9x13 pan then baked it for 40 minutes and it was perfect. Thanks for this wonderful recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 3, 2003
This was very easy to make. I served it with chili. I didn't think it had a very strong corn flavor. I'll stick with making my cornbread from scratch.
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Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA
Living In: Paoli, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 5, 2003
AWESOME!!! I always make dry cornbread, and this was far from it...hubby loved it too! I added one chopped jalepeno that you couldn't even taste, and I did cut the sugar in half, but it was still super sweet and moist! Exellent...Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA
Living In: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 19, 2003
I've already reviewed this, but I had to write and rave more about this recipe. This cornbread tastes so great, and it is so perfect! I'd been looking for this recipe for a long time, and this is just right! I've made this a few times since I found the recipe. The last time I made it, my company was fighting over the last pieces! I think I'll double or triple the recipe next time!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 2, 2003
This recipe was so simple to make and it went well with barbecued chicken. The bread definitely stays moist which isn't always the case with plain corn muffins. Thanks for the recipe I will make it again.
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