The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 2, 2009
I'm eating this hot out of the oven right now and it's pretty good. I took the suggestion of other reviewers and cut the flour to 3/4 and upped the sugar to 1/2 cup. I also used canola oil in place of shortening. The result is a light and moist cornbread that I'm hoping will go well with the stew we are having for dinner.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 22, 2009
I was out of butter for my regular recipe so I tried this one out instead. It was okay. Texture was good, but flavor was a bit bland to me. Still searching for THE cornbread recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 19, 2009
Buttermilk for the milk and butter for the shortening are simply musts for this recipe if you want a crispy brown crust and moist cornbread. These proportions and ingredients make the very best cornbread. I have tried hundreds of different recipes over the past 40 yrs. of baking and after finding this recipe (on another site) a few years ago I've looked no further for the perfect balance of ingredients.
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Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 3, 2009
We have RAVE reviews at our table. This recipe will be the "only" cornbread that I ever use again. The only change I made was to do 1 1/2 cups cornmeal and 1/2 cup flour. Not a bite was wasted!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 25, 2009
yummy and easy. i added 1/3 sugar as well. ate with maple syrup. kids loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 11, 2009
very yummy! I made no changes and it was very good. less sweet than I expected, but still very good!
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Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 3, 2009
Very good! I also increased the sugar to 1/2 a cup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 26, 2009
Best I've ever had in 51 years!
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Cooking Level: Expert

Home Town: Mantua, New Jersey, USA
Living In: Quakertown, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: May 9, 2009
I followed one of the earlier listed suggestions and added a (long) squirt of honey. It was still a tad dry; next time I'll use buttermilk instead of skim. This was a winner with both kids and adults at the table.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 15, 2009
wondeful basic recipe. used butter instead of shortening, added a can of corn like someone recommended, and added a bit of vinegar to the milk to make it buttermilk. i don't like sweet corn bread, so didn't change anything else. this was moist and perfect. Is definately a favorite recipe.
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cec

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 21, 2009
I did make a few changes, as I wanted to bake in a 12 inch skillet: I doubled complete recipe; 3 eggs, brown sugar instead of white; corn oil instead of butter. Will use 12 inch cast iron skillet. Follow-up, it needed the extra egg, as it was just a little crumbly, but otherwise very good. I do enjoy baking in the cast iron skillet. Really love this recipe! Thanks for sharing.
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Cooking Level: Expert

Home Town: Susanville, California, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 17, 2009
It was OK, but we found it quite crumbly and a bit bland. We won't be trying this again.
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Cooking Level: Intermediate

Living In: Leipzig, Sachsen, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 6, 2009
perfect! exactly what i was looking for. i decreased the salt to 1/2 tsp and i used water instead of milk because i was out and i used oil instead of shortening. turned out great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 23, 2009
This was the best cornbread we ever had! Moist, flavorful, not at all crumbly! I did replace the shortening with an equal amount of butter, because that's what I had on hand. I also added 1/4C of honey to the batter. Fantastic! Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 18, 2009
Great! I doubled the recipe but only used 1 egg (because that's all I had) and added an extra teaspoon of baking powder to compensate. Used canola oil instead of shortening. And used brown sugar instead of white.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 6, 2009
I always come back to this recipe for cornbread. I made one substitution and one addition: masa harina instead of cornmeal, and stir a can of creamed corn into the batter. Delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 4, 2009
This was delicious quick & easy..only thing I changed was adding extra 1/4 cup milk and substituting butter for shortening. Will definitely be making this on a regular basis.
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Bev

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 2, 2009
I followed "chickie" by substituting butter milk and butter. Went over great at our Superbowl party
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Jen
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 11, 2009
I made this as written, except used vegetable oil in place of shortening and doubled the recipe. It vanished in one night and was much appreciated by my family! Great with chili on a cold winter night!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 30, 2008
Made this to use in the cornbread dressing for Christmas dinner. It turned out perfect. Moist, delicious, not too sweet. I took some of the recommendations and used less flour and a little less sugar.
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