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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Reviewer:

cbass

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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Reviewer:

PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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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Reviewer:

TnT

Cooking Level: Expert

Home Town: Elgin, Texas, USA

Reviewed: May 10, 2013

Awesome - love this cornbread! Perfect for breakfast :-)

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Reviewer:

siba

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Linz, Oberösterreich, Austria

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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Reviewer:

Jay Tennant

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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Reviewer:

Jenm

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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Reviewer:

robinz1

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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Reviewer:

Robyn Cooper

Cooking Level: Expert

Home Town: Spring, Texas, USA

Living In: Humble, Texas, USA

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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