Reviewed: Nov. 11, 2009

the best cornbread recipe I have tried and I have tried lots!

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Reviewed: Nov. 10, 2009

I have substituted with smart balance butter, regular skim milk, whole wheat flour, and splenda, and it has come out delicious, sweet, and moist every time!! I agree that if you are not into the sweet cornbread (which lucky for me, I AM!!!), this may be too sweet for you.

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m*win

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Reviewed: Nov. 10, 2009

I lOVE this stuff. It's delicious, it freezes and reheats well and my picky cornbread family loves it. It's sweet, but not too sweet and easily adaptable to whatever palate you are serving. I always use a greased and preheated cast iron to bake it in and sometimes add cheese, bacon or jalapenos (and sometimes all of them!) for a change of pace.

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kTd86

Cooking Level: Expert

Home Town: Fergus Falls, Minnesota, USA

Living In: Grand Forks, North Dakota, USA

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Reviewed: Nov. 8, 2009

I accidentally used polenta instead of corn meal for this (I believe the only difference is that the polenta grain is a tad bigger) and the cornbread still came out amazing. Echoing a few other people, it is amazing with honey butter, seriously. So decadent. Never thought I'd use that word to describe cornbread (I'd never been a big fan until recently).

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Amnesiac13

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Reviewed: Nov. 7, 2009

Agree with everyone else. Moist, sweet - great.

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sfsuzie

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Reviewed: Nov. 7, 2009

I was never fond of cornbread but this is absolutely fabulous. I baked with no changes to the recipe. The buttermilk really added to the taste.

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Kathy

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Reviewed: Nov. 7, 2009

This stuff was AMAZING! I mean, CRAZY AMAZING! The only variance I did from the original recipe was as such: I didn't have buttermilk (not something we keep laying around the house), so I used a substitution I found. 1 tablespoon white vinegar to just under 1 cup milk. I used 2% for the fat content (almost always when cooking), and just added the vinegar, let it sit for a few minutes, and add as you would buttermilk. The difference is unnoticeable. I will be making this every time I make chili. The recipe I reviewed on this site for Chili is by far the best!! A great pairing!

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Tara

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Reviewed: Nov. 7, 2009

This cornbread came out dense, gorgeous and delicious. I gave it 4 stars instead of 5 because as written it would've been way too sweet. I reduced it to 1/2 cup and it was still a little sweeter than I prefer. It helps to use a small pot/saucepan to melt the butter in and mix your ingredients in there and to preheat your pan while you do. I'll definitely use this recipe again.

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TeamSeabron

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Reviewed: Nov. 6, 2009

This is INCREDIBLE. Moist, delicious, and even better when topped with some honey butter!

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Brandi Dawn

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Reviewed: Nov. 6, 2009

So delicious! I made two batches in two days just to satisfy my cravings!

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tori_t

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Provo, Utah, USA

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Reviewed: Nov. 6, 2009

perfect!

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TRE1

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Reviewed: Nov. 5, 2009

I have made over 50 different variations of cornbread, and this was hands down the BEST cornbread I have ever made. My kids couldn't stop eating it, and before dinner was even over my husband was asking if I could bake more to take with him to work the next day. It was creamy, sweet, and just delicious!! Thank you for adding this recipe, you just added a staple in our household!!

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DOMINIQUE24

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Napoli, Campania, Italy

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Reviewed: Nov. 4, 2009

Followed the recipe exactly. Delicious!

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New Wife Julia

Home Town: Louisville, Kentucky, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Nov. 4, 2009

Excellent recipe. I actually made a mistake with the ingredients and it still turned out very good. What I did was doubled the batch and doubled everything except for the butter. Very tasty and moist nonetheless. I will definitely be making this again!

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LadyFish71

Cooking Level: Intermediate

Home Town: Wareham, Massachusetts, USA

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Reviewed: Nov. 4, 2009

I find that sometimes the simplest things to make are the best things to eat. So is the case with this cornbread. It was just flawless—moist, sweet, and classic. I cut down on the sugar by about 1/4 cup so that I could replace it with honey, which added a little more depth of flavor to it. I also found this recipe as easy to throw together as packaged cornbread mixes so I will never go back. I topped my piece with homemade honey butter and devoured it before I even got my chili into the bowl. Very delicious!

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andiestar

Cooking Level: Intermediate

Home Town: Ridgecrest, California, USA

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Reviewed: Nov. 4, 2009

Very good A+

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erin_L

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Reviewed: Nov. 3, 2009

Holy Cow...perfect!!

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Sara

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Reviewed: Nov. 3, 2009

We went to the beach this summer and had some amazing sweet cornbread at a seafood restaurant. I have never liked cornbread but my husband loves it. So I searched on here and found this. While it isnt the same it does the job. Now my husband and I both can enjoy cornbread! I gave it 5 stars because its the only cornbread I like!! Its GREAT!

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