Reviewed: Feb. 16, 2009

this came out very well...i made it 2 times now once in a pan and another as muffins and other than adjusting the baking time these were great...very sweet just how us northerners like it

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ArmyWife

Cooking Level: Expert

Living In: Fort Drum, New York, USA

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Reviewed: Feb. 14, 2009

Very quick & easy to mix up. It is so tasty I had to exercise self control!

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Mary L

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Reviewed: Feb. 5, 2009

This was the first time I made cornbread from scratch and it came out perfect with this recipe. Very simple and quick to make. My husband loves the sweet taste and ate it all before I even had a second piece!

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twilightjlo

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Reviewed: Feb. 4, 2009

Excellent base recipe! However, the baking soda content must be a typo! ALL I tasted was soda! On a remake, I cut the soda down to 1.5 tsp, and that worked very well. Another variation, substitute in: White whole wheat flour blue cornmeal melted butter instead of vegetable oil brown sugar or honey! To DIE for! Yum!

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gallaure

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Reviewed: Feb. 1, 2009

Wowee!!! This is a GOO-OO-D cornbread recipe!!!!! I just LOVED this! Made a batch to go with simple turkey chili (also on this site). I liked the cornbread more than the main dish :) My bf didn't care for this (but he doesn't care for cornbread anyways... and look what he's missing!!!). I didn't change a thing - and wouldn't. This is perfect as is. Not dry and crumbly and not too sweet. Thanks so much for sharing this delicious and easy recipe. No more Jiffy mix for me :) I can't wait to slather leftovers with warm butter. This will be a regular at my house!!!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Feb. 1, 2009

This was great. I usually put syrup on my cornbread, but this was sweet enough that you did not need any syrup.

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jlh0905

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Reviewed: Feb. 1, 2009

This was pretty good but was not well received by the rest of the family. I think mostly because they just do not like the grainy texture. It was very sweet and more like a cake than any cornbread I have ever had.

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Luvchocolate100

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Reviewed: Feb. 1, 2009

This is the best recipe - moist, tender, wonderful flavor. It is so could you keep going back to cut another piece!!! Everyone who tried it LOVED it. A very easy and quick recipe to make.

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mmgood

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Reviewed: Jan. 29, 2009

So yummy. I used only 3 tsp of baking powder. Dried out at the edges when I left it out uncovered for a couple hours, but otherwise very moist.

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ABarr

Living In: Seattle, Washington, USA

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Reviewed: Jan. 29, 2009

This was very good and my family really enjoyed it. I lowered the sugar to just 1/3 cup. I substituted whole wheat bread flour for the all purpose flour. With these changes I know I'll make it again!

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movin momma

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Reviewed: Jan. 29, 2009

I made this last night to go with chili and it was great. I made muffins and cooked them at 400 for about 15 minutes in a dark, non-stick muffin pan. The muffins were moist with just the right amount of sweetness. Next time, I'd probably use just a little less baking powder, since I like it a tiny bit more dense. I also added a little bit of extra oil based on other reviews.

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donut1130

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

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Reviewed: Jan. 28, 2009

My husband loved it and was glad that I found a sweet cornbread that he liked but I thought it was touch to sweet. I might cut it down just a little bit and try again. I do know I will make again many times since he loved it so much.

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SaraW

Cooking Level: Beginning

Home Town: Beaumont, Texas, USA

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Reviewed: Jan. 27, 2009

This cornbread is great My first try it came out a little dry, but on the second try I used more milk, and it came out great.

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Jerome

Cooking Level: Intermediate

Living In: Ruston, Louisiana, USA

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Reviewed: Jan. 26, 2009

The sweetness and moistness of this cornbread was good, but had too much of a "baking powder" flavor (you use 3.5 tsp, so it's rather a lot). I think next time, I will use 1-2 tsp of just baking soda, 1/2 tsp. of salt and use 1/2 cup of salted butter in place of the oil. I hope that will improve this otherwise great recipe!

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MYLEEN

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 26, 2009

I tried out this recipes becuase, I wanted a cornbread not too heavy on the butter. This is a great recipe...I totally recomend it. Its texture is moist and light, my daughter loved it! I must say that you need to add 2 full tablespoon of flour so, it won´t be too runny the doe.

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Jessy

Cooking Level: Beginning

Home Town: Elizabeth, New Jersey, USA

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Reviewed: Jan. 25, 2009

This was really good though I did have to use 1/2 oil and 1/2 melted bacon grease as I didn't have enough oil on hand. I took the suggestion of others and only used 3 tsp. of baking powder. My teenage daughter loved it. I'll say this was sweet and moist enough to be served as dessert.

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GREATGIG

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

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Reviewed: Jan. 25, 2009

i have already made this recipe 3x and have family asking me for more...no need for butter or honey or even heating...good with chili my fav.

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gothgrlmom

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Reviewed: Jan. 24, 2009

My fave cornbread and very easy to make. I've made it a few times and love it. This time I used splenda instead of sugar and it tasted exactly the same.

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