Reviewed: Nov. 7, 2009

Overall pretty good corn bread. I like the idea of kernels of corn in the bread. I only had one can, and that was a good amount. I didn't add any onion, and didn't miss that at all. I only had about 1 1/2 cups of cornmeal, so I added a full cup of flour (gluten free). I heeded the advice, and cut the oil to 1/2 cup. It still was too greasy for my taste. There was a slick layer on the top that I sopped up with a paper towel. It was a little dry and I would have liked it a little sweeter. I'm thinking maybe next time I'll completely omit the oil, and use a cup of applesauce, to cut down on the calories and add a little sweetness. I pulled out after 25 minutes, and it was too done. It was pretty dark brown on the bottom, and dark on the top. Next time may check after 20 mins. Overall, could be a good recipe. Items are easy to get and were all on hand. A few tweaks could make this a keeper!

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

Reviewer:

COSTAR

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

Reviewed: Sep. 14, 2009

Left off the onion and corn simply because I didn't have any, and it was amazing!!

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

Reviewer:

VLSL

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

Reviewed: Aug. 31, 2009

I don't know if I messed up following the ingredients or what, but I didn't care for this recipe. Way too much liquid ingredients to the dry. My bread never really set up. And one can of corn would have been more than enough. Will not be making again.

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

Reviewer:

KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sturgeon Bay, Wisconsin, USA

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

Reviewed: Jul. 25, 2009

My family didn't like that much corn in our corn bread. The bread minus the corn was tasty.

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

Reviewer:

Chair

Cooking Level: Intermediate

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

Reviewed: Jul. 23, 2009

Waaay too greasy and is definitely fixed by cutting oil in half and adding 1/4c milk. Very good otherwise and makes a lot, so I halved the recipe and baked in a 8x8" pan for 35min. Tasty!

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

Reviewer:

Adrienne

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

Reviewed: Jul. 20, 2009

After reading several reviews, I decided to cut the whole recipe in half. There are only three of us. Instead of sugar, I used Altern, cut the oil in half again and added an extra 1/4 c. milk. I used rehydrated powdered milk to save some fat calories. Instead of onion, I chopped up a fresh jalapeno pepper and added 1/3 c. or so of shredded Colby Jack cheese. It baked for about 35 minutes in an 8 x 8 pan. We loved the texture as well as the flavor! Not nearly as crumbly as the mixes! Thanx for the recipe.

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

Reviewer:

hotrod

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

Reviewed: Jun. 17, 2009

I halved the oil, as many people suggested, and it was great. It really is corny.

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

Reviewer:

todalwave

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

Reviewed: Jun. 14, 2009

i used HALF the oil. my friend thought it was a bit too dry, but i think it was perfect

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

Reviewer:

genghis

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

Reviewed: May 2, 2009

I liked it. My boyfriend and his son did not. They didnt like cake like texture.

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

Reviewer:

LaurieMike07

Cooking Level: Intermediate

Home Town: Granada Hills, California, USA

Living In: San Diego, California, USA

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

Reviewed: Apr. 26, 2009

I had a lot of hope for this recipe based on others' ratings, but it was NOT good. I cut the entire recipe in half and had 12 large servings. I'm really glad I didn't make the whole thing because my husband and I both took one bite of this corn bread and threw the rest away. After cutting the whole recipe in half, I cut the oil in half again (based on previous reviews) and it was still too much. It was not sweet in the slightest. I tried adding honey to it. It just turned out way too bland for extra honey to be any help. I will stick with the Jiffy mix.

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

Reviewer:

ajefferi

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

Reviewed: Apr. 18, 2009

I made this recipe overseas where I couldn't get cornmeal. I substituted a local porridge grain. It was so delicious, the ingredients were basic and are often in my kitchen. My friends raved about the taste of the recipe. I found it to be one of the most moist corn breads I have ever made!

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

Reviewer:

STMPN1SUE

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

Reviewed: Apr. 3, 2009

I made this recipe as stated. The texture of the bread was more like a custard. I even baked it longer to try to get the bread a little drier.

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

Reviewer:

Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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

Reviewed: Mar. 31, 2009

This is EASY ! ! ! You'll love it !!!!

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

Reviewer:

Phil

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

Reviewed: Mar. 20, 2009

Must be a misprint on the (2) cups of Milk??? Way too much, the batter was very liquid by the time one cup was added, so I omitted the rest. Results, great! Next time I will use 3/4 cup oil instead of the one cup. These changes make it a pretty good recipe.

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

Reviewer:

Connie Greco

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

Reviewed: Mar. 4, 2009

Very good. Toothpick never came out clean, probably stuck it into corn kernel! Anyway, it was good, and I will certainly make it again.

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

Reviewer:

BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

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

Reviewed: Feb. 17, 2009

I did like the others and cut the oil in half, I also left out the onion because my son hates onion, and, added 1/2 c more sugar because we like ours sweet but I was scared when I put the batter into my baking dish due to the fact that it seemed alot soupier than many of the corn bread recipes that I have tried but it set up beautifully in only 20 minutes in the oven, I just hope it tastes as good as it looks. It does taste as good as it looks the kids devoured it.

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

Reviewer:

Cheryl

Cooking Level: Intermediate

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

Reviewed: Jan. 1, 2009

This recipe has got to be the best "guideline" recipe that I've tried of all of the corn bread recipes here on this site. Our bread turned out perfectly moist and wonderfully sweet and loaded with corn, just how we like it! HIGHLY reccommed this recipe.

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

Reviewer:

Illumn8r

Home Town: New York, New York, USA

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

Reviewed: Dec. 30, 2008

Mmmmm Corn bread with corn is delish, whats absolutley fabulous, is in a small sauce pan, heat some butter and honey into a syrup and pour on top of your corn bread it is amazing!!

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

Reviewer:

starburstgalaxy8

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

Reviewed: Oct. 4, 2008

Its easy. at first i thought there was too much liquid but it cooked up perfect. I do like a slightly crunchier crust. It had too much corn and no flavor! blahh.. just tasted like break with corn in it.

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

Reviewer:

sciencerunner

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

Reviewed: Sep. 19, 2008

This is one of my favorite cornbread recipes. The original recipe has too much oil for me so I use 1/2 cup oil and 1/2 cup of fat free plain yogurt. I also do not put onions in it, although it would probably be good with them in.

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