Reviewed: Jan. 16, 2012

Pretty good. I followed the recipe exactly.

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Reviewed: Oct. 10, 2011

Tasty bread that complimented my bean soup well! If you are expecting old fashioned southern cornbread, you should not be looking at a yeast bread recipe! I read many of the reviews before making this bread and automatically changed the flour to 3 cups, the cornmeal to 1 cup, and used buttermilk instead of regular milk. I found I needed to add an extra 2 tbsp water to my dough after it started mixing. This was a hearty bread with a nice corn flavor. My family has requested it again.

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Michelle

Cooking Level: Expert

Reviewed: Aug. 22, 2011

It was pretty good, didn;t taste much like cornbread though

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CORILITA

Reviewed: Jun. 7, 2011

Tastes pretty good but the corn flavor is very mild. It does have a nice golden tone with crispy crust. Next time I would add slightly more liquid and use melted butter instead of shortening.

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Betty Crocker

Cooking Level: Intermediate

Reviewed: Apr. 29, 2011

Made as directed, EXCEPT used 3 cups flour, and one cup cornmeal.Was wonderful

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SEMYWA

Reviewed: Sep. 23, 2010

I almost never review stuff, but this recipe was very good! Easy to make, yummy! I followed recommendations to use 3 cups flour to 1 cup cornmeal, buttermilk instead of milk and I used 3 Tbs honey instead of sugar. Came out great!

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fiestydoll

Reviewed: May 17, 2010

These were pretty darn good, I want to thank the good DR. for this recipe. It's a real keeper.

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corunmila

Cooking Level: Intermediate

Home Town: Jacksonville, Arkansas, USA

Reviewed: May 15, 2010

This is not a cornbread. It is a fluffy, soft yeast bread with a little bit of added texture and flavor from cornmeal. I used wholewheat flour and stoneground cornmeal, which is probably why I had to add extra water to the dough. I ended up shaping the dough into two small loaves, and they baked up beautifully. I served this with chilli, and everyone really enjoyed it. Thanks for the recipe!

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400luv

Cooking Level: Intermediate

Reviewed: Feb. 3, 2010

My kids absolute favorite bread! It's gone as soon as it cools.

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RAECAM

Reviewed: Feb. 2, 2010

The bread turned out great, I did substitute buttermilk for the regular milk as that is all I had on hand and added 1/2 tsp garlic salt and 1/2 of a small jalopeno pepper diced so the bread was definitely not bland. I noticed that the dough was having a hard time forming into a ball, the dough was very wet which may have been due to my additions so I ended up adding another 1/2 cup flour and the dough immediately formed nicely. I used the dough cycle on my bread maker and then removed and formed 2 loaves which I cooked at 350 for 25 minutes. The bread has a beautiful crust that rose nicely.

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