Reviewed: May 3, 2008

Made with olive oil for shortening as sugested by others and came out PERFECT, will make again, sooo easy and delish.

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Toaster

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Reviewed: Apr. 22, 2008

I've made this cornbread three different times and the last time was the best. The first time it came out too dry... the second time I added a can of creamed corn and it was too moist... the third time I added the can of creamed corn and an extra half cup each of flour and cornmeal. I also increased the cooking time to 40 minutes and it came out perfect!

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Blueheaven244

Cooking Level: Expert

Home Town: Greensboro, North Carolina, USA

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Reviewed: Apr. 14, 2008

cornbread is not so poular in the UK but being diabetic I am trying new recipies.I found this one to be excllent.I changed sugar for granulated sweetener & replaced shortening with olive oil. It was delightful, I will now try adding extra compnents to lift the flavour even further. Great rcipie. well done.........pattie

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patricia

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Reviewed: Apr. 10, 2008

Great basic recipe. I used vegetable oil instead of shortening because that's what I had. I've made this lots... add corn, cheese, green chilies, and onion for a different flare!

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Mary

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Reviewed: Apr. 4, 2008

this was good, i added some more stuff to it, 1tbs sour cream,1tbs cottage chesee,1tp onion powder and a handfull of parmesan, instead of shortening i used one stick of melted butter,i know sounds like i comletely changed the recipe but it turned out sooooo good everyone loved it, try it out its awesome.

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denise

Cooking Level: Professional

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Reviewed: Apr. 2, 2008

GREAT CORNBREAD--authentic taste, not to sweet. a little bit crumbly but this cornbread hit the nail right on the head!

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mike shmiggs

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Reviewed: Mar. 22, 2008

Very easy to make! I thought they turned out pretty good but they seemed a little bland. Perhaps use buttermilk or some other ingredient to add some flavor.

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Aphrodite18

Cooking Level: Beginning

Living In: Kingsville, Maryland, USA

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Reviewed: Mar. 17, 2008

This is the best cornbread ever! I added a couple tablespoons of honey and Oh my gosh! My son said it was awesome and I will make this recipe from now on. I did have to bake it a bit longer than recipe stated but no big deal. It was perfect. I may add some cream corn to it next time and see how that works but it's perfect the way it is. Thank you so much for this recipe!!

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SASSY43028

Cooking Level: Intermediate

Home Town: Howard, Ohio, USA

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Reviewed: Mar. 1, 2008

My family really liked this cornbread, especially warm with butter and honey! I used whole wheat flour and canola oil instead of shortening. Healthier and delicious!

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REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

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Reviewed: Mar. 1, 2008

I was in a rush to my cousins babrbecue and wanted to take something along. I then decided on corn bread. I quickly came online to see if i could find a quick recipe with ingredients that i already had in the house and i found this one. All i changed was instead of ¼ cup sugar i use ½ cup and i doubled the the recipe and added 1 tin of cream corn. OH MY GOODNESS it was such a success that i dont even want to hear anything about any other recipes. The measurements are perfect, its whipped up in no time and bakes in record time. ******* This is a keeper forever.. Thanks

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Channykins

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Reviewed: Feb. 27, 2008

YUMMY!!!JUST LIKE MOMS

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Feb. 26, 2008

I used white cornmeal because that's all I had. I don't usually like corn bread and I made it just to please my husband, but I thought it was very good. My husband recommended adding honey next time, as did previous reviewers so I will try that in the future.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Feb. 25, 2008

Used this recipe to make cornbread dressing. Because cornbread dressing should not contain a sweet cornbread, I omitted the sugar in this receipe and it was perfect!

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American in Sweden

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Uddevalla, Västra Götalands, Sweden

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Reviewed: Feb. 21, 2008

I whisked the eggs, milk and 1/4 cup of olive oil (my favorite shortening) together before adding to the dry ingredients. The corn bread was moist and tender, "the best" and our "favorite". Not a crumb remains.

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JCFoodie

Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA

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Reviewed: Feb. 17, 2008

This is really good. I used fine cornmeal and butter instead of shortening. I added 1T honey like other ppl suggested but I think I'll add another 1/2-1T of honey to make it sweeter. I'll definitely make this again.

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EMLE234

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Reviewed: Feb. 12, 2008

Served this with baked beans and pork chops! It was a hit with the boyfriend. I used 1/2 c. margerine instead of shortening and added a cup of cooked frozen corn too. Very good!

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Kristen

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Feb. 11, 2008

Measurements were perfect, my husband loved it. The only thing I did differently was cooked it in an 8x8 pan. Serve warm with a bit of melted butter.......MMmmmmm I'll be making this again! Thanks

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christine

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Reviewed: Feb. 7, 2008

Loved it! I had never made corn bread before and was apprehensive it would turn out dry and not good. ( I am my own worst critic) I was surprised at how easy and yummy it was. As recommended by other reviewers I added honey to the mix. I also put a few tabs of butter on the top of the cornbread before baking. Much better than any store bought mix. WIll be making again.

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