Grandmother's Buttermilk Cornbread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 18, 2013
Wonderful rich flavor, a bit on the sweeter side. Wife is obsessed, had it for breakfast two weeks running. :-) Not dry at all.
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Reviewed: May 13, 2013
Great recipe. Used 1/2 c honey instead of sugar. whole wheat flour instead of white. Mixing everything in the frying pan is brilliant.
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Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: May 10, 2013
This taste pretty close to the sweetness of Jiffy Mix, but it is SOOOOO much better. Even the next day! It does not have that bitter taste that a lot of cornbread recipes seem to have. I used 1/2 cup Splenda Blend instead of sugar. Also, I used 1/2 cup Pioneer cornmeal and 1/2 cup Bob's Red Mill cornmeal-medium grind. This added a bit of crunch to the cornbread. If you are baking in a cast iron skillet, remember to FIRST put your skillet in the oven to preheat. Take it out when oven is up to temp, spray with oil, then pour batter in. Mine takes 30 min in a preheated oven/skillet sat on a medium low oven rack.
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Cooking Level: Expert

Home Town: Elgin, Texas, USA

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Reviewed: May 10, 2013
Awesome - love this cornbread! Perfect for breakfast :-)
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Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA
Living In: Linz, Oberösterreich, Austria

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Reviewed: May 7, 2013
It's all a matter of taste. I think this is a great recipe. What is good for one person might not be good for another. :)
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Reviewed: May 4, 2013
This is one of the best cornbread recipes I've had! Some recipes I've tried have been bland, but this is a moist and flavorful cornbread.
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Reviewed: May 4, 2013
turns out perfect every time. the family loves it and has asked that i stop searching for the perfect cornbread
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Reviewed: May 2, 2013
By far the best recipe for cornbread I have ever used! My family likes their cornbread a little sweet so I chose this recipe when looking. I was using the recipe on the bag of cornmeal...always dry and fell apart, so I went on a search for a good recipe. Read all the reviews and chose this one and I am sooo very glad I did! It is awesome, moist, just sweet enough and doesn't fall apart. My husband raves everytime I make it. Oh, and I make it in a cast iron skillet...WOW!! Thank you for sharing this recipe. And by the way....I didn't alter a thing!
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Cooking Level: Expert

Home Town: Spring, Texas, USA
Living In: Humble, Texas, USA

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Reviewed: Apr. 30, 2013
Amazing!!!!! My husband and my two boys, ages five and two request this on a weekly basis. Thank you for the best corn bread recipe ever. Light and fluffy, but with a bite to it! Perfect! (Also subbed whole wheat flour for the white flour so it was a little healthier)
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Reviewed: Apr. 25, 2013
This was a good cornbread. We enjoyed it very much. I followed the directions exactly. I really saved on dishes, though; instead of pouring the batter into a pan I simply baked it in my cast-iron skillet. Worked beautifully!
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Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA
Living In: Ravenna, Ohio, USA

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