Very good cornbread. Husband loved it. Going right into my collection of keepers.

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.

What wouldn't be great with BUTTER?! Loved!

Best Cornbread Ever!! Easy to make and so moist and flavorful.

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.

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!

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 :]

Yummy. I decreased the sugar and added some rosemary.

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!

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.

Seriously the best.

Everyone in my family said it was the best cornbread they've ever had. Thanks for this recipe!!!

This was very good. Will keep as my permanent recipe for corn bread. Thank you, we really enjoyed it!

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!

My brother made this over the weekend, and it was amazing!!!! I have to have more!! Thanks for this wonderful recipe.

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.

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.

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.

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.

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!