Reviewed: May 23, 2009

I substituted the oil for plain apple sauce and added more honey. This was great!! :)

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xezandria

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Oviedo, Florida, USA

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Reviewed: May 23, 2009

Love, Love, Love this recipe. Found this recipe like over 2 years ago and I still use it. I love it. I changed it a little. Instead of 2/3 cup white sugar, I use 1/4 cup of sugar or 2 tablespoons of honey. I don't use vegetable oil. I use canola or olive oil. This is the best recipe ever! Love it! Not overly sweet. Just plain delicious!

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Iris M. Pacheco

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Reviewed: May 23, 2009

I love this recipe! It's easy to make and turns out moist and sweet every time. My friends tell me it's the best cornbread they've ever tasted. It's so easy, too--forget boxed mixes! I can even bake it in my toaster oven and have it turn out well. When I return to America, this recipe is coming with me.

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Miss Katie

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Reviewed: May 20, 2009

This corn bread is very moist and has a great flavor, not boring.

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jakesmomma

Cooking Level: Intermediate

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Reviewed: May 16, 2009

This was fantastic. So easy to make that my kids did it. And my daughter who hates cornbread loved this. Will make this again and again. Great recipe!

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yummymummy

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Reviewed: May 1, 2009

Yummy for your tummy. This recipe sings to our souls. I'm using it for my parents and aunt to try this Sunday. My babys already gave it the GREAT seal of APPROVAL.

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PRiNCESS CHeF

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Reviewed: Apr. 21, 2009

It came out perfect! For years I have been using my mom's recipe, but I was always looking for just a bit more sweetness in the corn bread. This recipe gave it just the sweetness I was looking for and a perfect golden crust! I used an 8x8 square glass baking dish at 400 for about 25min. Ymmm!

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Sunshine Kid

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Reviewed: Apr. 21, 2009

VERY good cornbread - not too sweet and not to bland. I baked in a cupcake pan without paper cups. They turned out great and we enjoyed having leftovers.

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Mrs. G

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Reviewed: Apr. 19, 2009

Very good!! My recommendation is cook it in a oven safe, non-stick fry pan. First prepare recipe exactly as described then heat up frying pan (medium) on stove top and let two tablespoons of butter boil away water and begin to brown. Cover edges of pan with butter and pour batter into hot pan. Immediately, put pan in oven and bake as indicated, just cut about three minutes off time. Bread will have a tasty, buttery, "caramelly" crust and is heaven.

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Ranger_Rob

Cooking Level: Expert

Living In: Carmel, Indiana, USA

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Reviewed: Apr. 18, 2009

I was looking for a quick alternative than buying a mix at the store....this worked great and was a real hit with pot of beans and ham

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rachel

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Reviewed: Apr. 17, 2009

This was the best corn bread recipe I have found! I made individual mini loafs instead of 1 large pan. My kids and hubby loved it! I did too! I followed the recipe exactly.

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Lisa

Cooking Level: Intermediate

Living In: Granite City, Illinois, USA

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Reviewed: Apr. 15, 2009

THis is okay, but it's too sweet for my taste.

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Terri2337

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Reviewed: Apr. 8, 2009

This was a great recipe. Thanks

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Pamela

Cooking Level: Expert

Living In: Mount Juliet, Tennessee, USA

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Reviewed: Apr. 1, 2009

I cut the sugar down to 1/2 cup like some reviews suggested, and wished I hadn't. Oh well, now I know it won't be too sweet for me prepared as written. Still quite tasty even as I made it this time--nice and light!

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moon8305

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Reviewed: Mar. 31, 2009

Absolutely delicious!

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SWILLYERD

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Reviewed: Mar. 31, 2009

I love this cornbread recipe! It'll be my go-to cornbread from now on.

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Nicole

Cooking Level: Expert

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Reviewed: Mar. 29, 2009

Simple, basic sweet cornbread. Fast and so easy! I made a half portion of the recipe for me and my hubby and it turned out great! I served it with chili on one night, and with strawberry jam for brunch the morning after. Yum!

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