Reviewed: Jul. 14, 2007

A+++++ recipe! Easy and tasty! Instead of sugar, I used unpacked brown sugar. My husband and my son both loved this recipe. At least for our family, we didn't have to double the sugar to give all of us the BIG :-) Thank you for sharing this recipe!

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proudmomofmysons

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Reviewed: Jul. 10, 2007

deeeelicousss ummmm use this recipeee yum!

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rumblestrip

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Reviewed: Jun. 28, 2007

Thanks so much for this recipe. Something great to try is substitute all or part of the milk with buttermilk and use corn flour and brown sugar.

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Chef Jeff

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Jun. 3, 2007

Excellent cornbread. It was a little too sweet for my boyfriend, but I liked the amount of sugar. Went great with my pinto beans.

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cheshire137

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Reviewed: May 4, 2007

I will make this again. I like the idea that this recipe is great for two people. It is tasty and easy.

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AUSTINNETWORK

Cooking Level: Expert

Home Town: Santa Maria, California, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 25, 2007

Simple & great. But I did double the sugar : )

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Misconduct

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Reviewed: Mar. 20, 2007

My husband's exact words were "you could open a cornbread store with this cornbread!" I, like others, modified by doubling the sugar.

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hlo

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Reviewed: Mar. 11, 2007

Very good. Just the right size for my family. I substituted canola oil for the melted shortening.

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devans

Cooking Level: Intermediate

Home Town: Clio, Michigan, USA

Living In: Gladstone, Michigan, USA

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Reviewed: Mar. 11, 2007

This recipe is great. I made this cornbread with chili. I doubled the sugar and made it in the form of muffins. Wow! This is a truely delicious recipe! Thanks!

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Dora Sierra

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2007

Great basic recipe that can be mixed up so many ways!!!Love it

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april

Cooking Level: Intermediate

Living In: Yellowknife, Northwest Territories, Canada

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Reviewed: Jan. 24, 2007

This recipe is a perfect size and the perfect sweetness if eating this with something else. To eat with butter alone, I might add another tablespoon of sugar. We microwaved the shortening to melt it then poured the milk in afterwards and it chunked up again so then I had to microwave that mixture about 30 seconds and stir until the shortening melted, and then stir in the beaten egg while stirring briskly. I think there is a misprint - the recipe calls for a 8x4x2 baking dish but really this only fills a 4x4x2 baking dish (Ikea has a nice clear glass one for like $2.99). I needed the full 18 minutes.

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jan. 15, 2007

Very, Very good just the right sweetness I would not change a thing, I doubled the recipe for a larger loaf but other than that just as written. mmmmmmmmmmm

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Karen Martin

Cooking Level: Expert

Home Town: Rexdale, Ontario, Canada

Living In: Marsaskala, Malta Island, Malta

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Reviewed: Jan. 5, 2007

Wow!!! Why didn't I find this recipe before the other cornbread one?!?! It was absolutely amazing! I had to make muffins out of it since I didn't have the right size loaf pan, and they were some of the best muffins ever!!! I cooked them for 13 minutes and they came out so moist!!! Thank you!!!!

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Rob

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 29, 2006

I really like this recipe because it makes a small amount of corn bread- perfect for our small family. It tasted good too! It wasn't very sweet even after I doubled the sugar, so next time I'll triple it- I just like my cornbread sweet though. I will make this cornbread again!

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