Reviewed: May 24, 2012

I use this at Head Start all the time.

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Reviewed: May 16, 2012

Used 1.25 c cornmeal which I soaked in 1.25 c milk first and then used 3/4 c flour instead of full cup. Used oil instead of butter/shortening and upped sugar to 1/3 c. Thought it was great - won't last 24 hours I am sure.

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CoffeyND

Cooking Level: Intermediate

Home Town: Plattsburgh, New York, USA

Living In: West Chester, Pennsylvania, USA

Reviewed: Feb. 21, 2012

Pretty good. Could use more salt and sugar.

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drumchick99

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

Living In: Kansas City, Missouri, USA

Reviewed: Feb. 19, 2012

Great corn bread! We followed it as directed and found it great and tasty! The kids loved it!

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Becca

Reviewed: Feb. 6, 2012

I picked this recipe because we were running low on butter. Made it exactly according to the recipe. It tastes wonderful, but is definitely a tad dry and crumbly.

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Kalnems

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Richmond, Virginia, USA

Reviewed: Feb. 1, 2012

This corn bread is very good. I followed some other reviews and added 2 more tablespoons of sugar to the dry mix and one tablespoon of honey to the wet mix. It goes very well with Chili!!!

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AlysMommy

Reviewed: Jan. 31, 2012

Great cornbread; not overly sweet, but I wouldn't say it was savory, either. I made as directed with the exception of substituting the same amount of buttermilk for the milk. Delicious and I will be putting this in my recipe box to make over and over. Thank you Carol!

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KittySerbia

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Jan. 31, 2012

Very good indeed. Didn't have milk, so I used half & half, and added slightly more than a cup for a smooth batter. Also used plain, old melted lard for the shortening and cut the sugar down to one tablespoon and it tasted great.

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Dennis

Cooking Level: Intermediate

Home Town: Lakeview, Michigan, USA

Living In: Bay Point, California, USA

Reviewed: Jan. 13, 2012

I never made cornbread before, so I tried out this one with no modifications. It turned out more like corn cake, but I blame it all on my mixing methods. Definitely came out great still, and tasted wonderful with some homemade soup. Definitely great for these cold winter nights.

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Magnum314

Reviewed: Jan. 10, 2012

This is so simple and quick to make. The taste is lovely, given the minimal effort required. I went scant on the flour and cornmeal measurements and a little heavy on the sugar, to allow for the advice from the other commentors.

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