Reviewed: Jan. 26, 2008

I loved this recipe. It reminded me of my mom's cornbread that I have never been able to duplicate. I will be making this again often.

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Grandmaplenty

Cooking Level: Intermediate

Home Town: Ketchikan, Alaska, USA

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Reviewed: Jan. 25, 2008

I followed the recipe, adding a dollop of honey, baked it in a cast iron frying pan for 20 minutes, and it was perfect.

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Princetonbound

Cooking Level: Intermediate

Home Town: North Delta, British Columbia, Canada

Living In: Princeton, British Columbia, Canada

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Reviewed: Jan. 24, 2008

I made this, but I added some honey to the batter before baking for a touch of extra sweetness, it was great! It came out very crusty on the outside, but tender on the inside. My boyfriend ate it with margarine and more honey, and loved it!

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freeforged

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Jan. 20, 2008

this is a good recipe for someone like me who doesn't like sweet cake-y cornbread! hooray!

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rhymeswith16

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 20, 2008

Definitely needs more sugar.

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Reviewer:

Jami

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Reviewed: Jan. 17, 2008

This cornbread is awesome! I baked in muffin tins instead of a 9x9" pan and they took 10 minutes at 400 degrees (convection bake) I probably could have taken them out at 9 min. They were not dry at all - overcooking would make them dry so keep an eye on them. They were also plenty sweet. Personally I would not add sugar to these. Thanks for the recipe, I will definitely make it again!

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COOKS2MUCH

Cooking Level: Expert

Home Town: Fonthill, Ontario, Canada

Living In: Bradford, Ontario, Canada

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Reviewed: Jan. 13, 2008

This is a good basic recipe but it's a little dry.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 1, 2008

Great recipe - very simple. Knowing my family likes a sweeter corn bread, I doubled the sugar and added probably 1/4 cup honey (I didn't measure - just poured). Also, my oven runs hot, so my cornbread was done in 18 minutes. I lined the pan with parchment, and the bread squares popped right out! Delish! Thanks for the recipe - I will use it again!

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Reviewer:

Cathleen

Home Town: Hamburg, New York, USA

Living In: Clifton Park, New York, USA

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Reviewed: Dec. 30, 2007

cooked it up in an 8x8 for 25 mins and everything tasted great

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hussla

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2007

For those who felt that they'd like a sweeter bread, I suggest using evaporated milk instead of regular whole milk. Remember to use half evaporated milk and half water to equal the regular milk measurement. Whether you use whole fat or low fat evaporated milk, the sweetness remains and imparts flavor. For added richness, you can omit the addition of water.

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Goldyn

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 22, 2007

Simple, yet impressive. I especially love that I can make this delicious bread from kitchen staples and don't have to go out to buy specialty ingredients. They can be made in short order - great for occasions involving unexpected dinner guests.

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Jason Clarke

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Reviewed: Dec. 19, 2007

Very good and easy to make. I actually used some in a stuffing and it was delicous!

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Isabella

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 13, 2007

My husband and I loved this recipe, and my husband does not like corn bread in general. I'm certainly going to use this recipe again!

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Heather

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Reviewed: Dec. 13, 2007

This cornbread is absolutely fabulous. We cooked it for 32 minutes instead of the recommended 20 to 25 minutes, since using a cast iron pan instead of square pan. Repeat absolutely delicious. This recipe will be made in our household for years to come.

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Michael & Elizabeth G

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Kershaw, South Carolina, USA

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Reviewed: Dec. 11, 2007

Easy. Delicious. A crowd-pleaser.

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Reviewer:

Alex Dickel

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Dec. 9, 2007

easy and excellent

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Alan and Chef Poobe

Cooking Level: Expert

Home Town: Dunedin, Otago, New Zealand

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 30, 2007

Wonderful flavor not to sweet. Made it for dinner tonight and my family loved it.

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Sally

Cooking Level: Expert

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Reviewed: Nov. 29, 2007

Yum! I did increase the sugar to 1/2 cup & reduced the flour to 3/4 cup. Very tasty & perfectly moist.

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Kristy

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Reviewed: Nov. 23, 2007

I experimented with this recipe before Thanksgiving, and was not crazy about it - I prefer a sweeter corn bread. For Thanksgiving, I used this recipe as a base, but doubled the sugar, substituted butter flavored shortening for the regular shortening, decreased the milk slightly, and added almost 1/2 a can of cream corn. That gave the bread a wonderful, moist consistency. I also made another batch but boiled craisins in a little sugar water for about 5 minutes (just until they were moist). I then added those to the batter before baking. Both types were a hit on Thanksgiving - especially the batch with the craisins!

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Reviewer:

Alyssa

Cooking Level: Expert

Home Town: Huntington, New York, USA

Living In: Wendell, North Carolina, USA

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Reviewed: Nov. 14, 2007

This cornbread was so simple and easy, I'll never use a Jiffy mix again! I only had fine cornmeal at hand, so actually used all cornmeal and no flour. Also, I didn't have any butter, so used olive oil instead. I'm sure the recipe is perfect as-is, as even w/ my tweaking it turned out perfect.

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