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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 23, 2008
Very good cornbread. Husband loved it. Going right into my collection of keepers.
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Reviewer:

I'm Talking Food
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 23, 2008
This cornbread is the BEST. It even deserves MORE than 5 stars. My family loves this, and they love it even more when I underbake it for a bit, and the middle is still "gooey" we have this at least once a week, and there are NEVER any leftovers for lunch the next day.
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Pamela
Cooking Level: Expert
Home Town: Milwaukee, Wisconsin, USA
Living In: Cedarville, Michigan, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 22, 2008
What wouldn't be great with BUTTER?! Loved!
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Micki B
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 22, 2008
Best Cornbread Ever!! Easy to make and so moist and flavorful.
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sugarmagnolia98
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 21, 2008
This was by far the best cornbread that I have made yet. My granddaughter loved it. My fussy wife even loved it. It also works great as pancakes.
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John
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 19, 2008
This is a great cornbread recipe! I just made it for the first time; it was very easy to prepare and it tastes GREAT! Thank you!
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MAMAKNIGHT
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 17, 2008
I really don't take the time to rate things very often on this site unless I think they are phenomenal. This morning I decided to make my boyfriend breakfast and thought cornbread would really complete the meal. This knocked his socks off. He LOVED it. Ate almost the whole thing. I did make a few changes though. I used low fat earth balance vegan "butter" instead of regular butter, whole wheat flower instead of white and 1 cup of whole milk (minus 2 tablespoons),replaced with 2 tablespoons of lemon juice instead of the buttermilk because I didn't have any on hand. It came out great! At the end I poured a bit of melted earth balance over the top. Will definitely make again! Thanks :]
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Brittany
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Cooking Level: Intermediate
Home Town: Arcadia, California, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 15, 2008
Yummy. I decreased the sugar and added some rosemary.
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hazelnutty
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 14, 2008
Very good! I made cornbread muffins by raising the temperature just a bit and cooking for 20 minutes. These came out light and just a little bit sweet. I doubt there will be any leftovers!
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shesinparties
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 13, 2008
Good recipe. Not amazing but definitely very good. I made it according to the directions - no changes except that I didn't have buttermilk so I used a cup of regular milk with 1 TBSP of lemon juice (let it sit 5-10 minutes then use it). I'll keep this one bookmarked as a back up but I'm still looking for one I may like better.
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MYBELLE
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Cooking Level: Expert
Home Town: San Jose, California, USA
Living In: Carson City, Nevada, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 11, 2008
Seriously the best.
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sweet_cuppin_cakes
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 10, 2008
Everyone in my family said it was the best cornbread they've ever had. Thanks for this recipe!!!
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BakingBunny
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 9, 2008
This was very good. Will keep as my permanent recipe for corn bread. Thank you, we really enjoyed it!
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Laila
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 9, 2008
The last time I made cornbread it came out dry and bland. This recipe tasted like it was store bought! I used a little less sugar than called, and might use a touch less next time to play with it. I added a few handfuls of frozen corn into the mix. I did not have a cast-iron skillet, so I greased the 8 in pan with vegetable oil and popped it into the pre-heating oven while I mixed the rest of the ingredients in the same pot I melted the butter in. Baked up beautifully in under 30 minutes. The taste is moist, and just sweet enough. Quite yummy! Great recipe! Thanks!
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Bacchante
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 7, 2008
My brother made this over the weekend, and it was amazing!!!! I have to have more!! Thanks for this wonderful recipe.
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BlaBlaNoodle
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Reviewed: Jul. 7, 2008
I followed the directions as written and it turned out great! My husband thought it could be a little sweeter, but I thought it was perfect and sweet enough. It was so yummy and gone within minutes.
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loves2shop
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Cooking Level: Intermediate
Living In: Fort Worth, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 6, 2008
Without a doubt, this is the best cornbread I have ever had, homemade or otherwise. I used whole wheat flower, to wonderful effect. Not too sweet, just sweet enough. I also appreciated the added health benefit. Five stars, all the way.
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SakhalinChef
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 6, 2008
i made this on the 4th of july and everyone loved it. it was so easy to make and this one is for sure going in my recipe book.
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bren
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 5, 2008
Really good recipe. Too much sugar for me, though. Reduced it to 1/3 cup and used whole wheat flour. Very moist, but the cornbread didn't rise very much. Think I'll add 4 tsp baking powder next time.
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Mondo
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 4, 2008
If I could give it 6+ stars, I would. This was AWESOME!! I have been searching for a sweet, moist cornbread for years! I like my cornbread on the sweet side, so it was perfect. Hey, if you don't like it sweet, use less sugar to what you like. Perfectly moist also. I guess I just don't see how it could be dry??? Mine was cooked perfectly in an 8x8" glass Pyrex dish, in a gas oven for 33 minutes. They ONLY thing I added extra was 1/2 a cup of sweet corn (well, because I like my cornbread that way and it wasn't going to alter it much). You have to take the pan off the heat and let the butter/sugar cool off a bit before you add your eggs, like many reviewers say, but I already knew that. Heat+eggs=cooked eggs.... not good. I will make an extra batch dairy-free next time for my 2 & 3 yr old who can not have dairy. I didn't notice the review on making it dairy-free until after I had already baked mine. We made Cajun pork chops, green Italian salad (family recipe) and grilled peaches with it tonight, but I think I would love it with chili or some nice pulled pork BBQ! YUMMMMMMMMMMMMMMMMM!
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Reviewer:

Jenifer
Cooking Level: Intermediate
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