Reviewed: Mar. 23, 2012

This is a great cornbread with the perfect combo of sweet and sour. I make it every holiday. However, I have to double it just to feed six people.

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Reviewer:

abc-at3+4

Reviewed: Jan. 1, 2012

LOVED this!! I had an 11x7 pan so had to do it in that and it turned out great. I love the sweet buttery cornbread with the tart cranberries - and such a fun holiday twist!!

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Reviewer:

JulieW

Reviewed: Jan. 1, 2012

I made this to accompany our New Years dinner. I used milk instead of buttermilk and it still turned out great. I used Truvia instead of regular sugar which prevented the cranberries from being as sweet as they could have been. Add a little butter and you've got a new favorite.

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Reviewer:

Melissa

Reviewed: Dec. 3, 2011

Moist and tender and delicious as written, with delightful sweet/tart contrasting flavors. It was still a trace heavy and sweet for my taste--perfection when I cut 1/4c sugar and whipped the beegeebers out of the butter and sugar (white and light) the next time around. Texture is still delightful without the cranberries and substituting lemon juice/whole milk for buttermilk does just as well, too. All around divine corn bread. My keeper.

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Reviewer:

docannak

Reviewed: Oct. 16, 2011

wow I had my doughts but after I tasted it I think I have a new favorite!!!! I just didn't use buttermilk, I used rice drink I have to watch my dairy.

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Reviewer:

momcooking

Reviewed: Feb. 25, 2011

Just made a couple of changes to this recipe since I didn't have all the right ingredients. Used Craisins and sour milk (milk & vinegar). Baked in a 11x7 inch pan. The craisins sank to the bottom. I thought it was better without the craisins yet my husband loved it and said that it makes the corn bread. I ended up eating the top part of it and he eats the bottom so hence the 5 stars.

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Reviewer:

Nancy from WA

Cooking Level: Intermediate

Reviewed: Feb. 8, 2011

Kids loved this, amazing... I chopped the cranberries

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Reviewer:

ilprs

Reviewed: Dec. 29, 2010

I realized that I don't have any flour after I mixed in almost everything. So instead of flour, I replaced it with a cup of cornmeal and 1/2 cup of oats. It was a little too liquidy so I put in 2 tbs of pancake mix I found. I also didn't have buttermilk so I used a cup of milk with 1tbs of lime juice. I also used 2 cups of fresh cranberry. It turned out perfect, moist and yummy!

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Reviewer:

thatsright

Reviewed: Dec. 18, 2010

Made exactly as written, adding a handful of Craisins. Made about 20 mini-muffins, baked for 20 minutes was just right. Next time I'd use half buttermilk/half sweet milk though.

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Reviewer:

Cheryl2008

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

Reviewed: Dec. 13, 2010

This came out very well. It is a nice mix between corn bread and a regular quick bread. I followed a suggestion to place in a 9x13 pan, and it came out a little thin for my liking. I would stick with a 9x9 inch pan for your first batch. I think this recipe is well suited to replace some of the flour with additional corn meal if you want more of a cornbread texture. It was a hit at my company pot luck.

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