Reviewed: Oct. 11, 2009

I've made a lot of cornbread and this one is right up with the best. It is not too sweet which makes it go great with honey-cinnamon butter!

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leasha

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

Awesome!! Our new favorite. No more box mixes.

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burton76

Cooking Level: Intermediate

Home Town: Seiling, Oklahoma, USA

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Reviewed: Oct. 11, 2009

This recipe was a great hit in my house. The wife and kids loved it. It was a great side for chili.

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Bravodoggie

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Reviewed: Oct. 11, 2009

The best cornbread recipe I have tried. Very moist. It is sweet, and you can easily cut back on sugar (like 1/2) if you prefer a not so sweet cornbread. It is good both ways.

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LISAA3

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Reviewed: Oct. 10, 2009

This cornbread recipe was so yummy! I followed the recipe exactly except mixed everything up in the pan I was baking it in to cut down on clean up and it came out perfect. Thanks for this great recipe!

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blondie3780

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

I too used the milk and lemon juice trick as a sub for buttermilk as other reviewers suggested and it worked like a charm. Love this recipe and will def be making it again!

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Candace

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Reviewed: Oct. 10, 2009

Delicious! Just what I was looking for. I didn't think this was too sweet at all, but I like my cornbread sweet. I followed this recipe exactly, except that I didn't have buttermilk, so I used the buttermilk substitute(Milk & Lemon). Thanks for this wonderful cornbread recipe. This is definitely my new favorite cornbread recipe.

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SHEENAPERRON

Cooking Level: Intermediate

Home Town: Knippa, Texas, USA

Living In: Hailey, Idaho, USA

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Reviewed: Oct. 9, 2009

Love this! I had some buttermilk to use up & this was perfect. I replaced the white sugar with splenda & the all purpose with WW Pastry. Very good!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2009

very good. will use a little less sugar next time but still a great recipe

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Dave

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Reviewed: Oct. 8, 2009

Wow! This recipe came out great. I will make this again for sure!

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Missy J.

Cooking Level: Beginning

Home Town: Woodstock, Georgia, USA

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Reviewed: Oct. 8, 2009

Came out awesome.. but when I made it again I cut back on the sugar as I found it sweet. But its AWESOME!

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Reatherborwick@hotmail.com

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Reviewed: Oct. 7, 2009

Finally a moist tasty sweet cornbread recipe! I followed it exactly as written and the family loves it. Can't wait to make muffins! Thanks grandma!

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Cheryl

Cooking Level: Beginning

Home Town: Toledo, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 7, 2009

I didn't have any buttermilk so I used the lemon juice/milk substitute. I doubled the recipe, cooked it at 350 for 40 min. in 12" cast iron skillet (heated it while putting ingredients togehter) and it was delish!!! Crust was incredible and it was so moist. Thanks for sharing.

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BrashGirl

Cooking Level: Expert

Living In: Phelan, California, USA

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Reviewed: Oct. 6, 2009

This was easy to make! Very tasty too!

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Grvqn

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Oct. 5, 2009

SOOOOOO GOOD!!!!!!!!!!! Best I've ever made.

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alaimogrom

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Reviewed: Oct. 5, 2009

I've made this recipe several times now. I think it's really good, but a little too sweet for me. I cut the sugar down to 1/3 c. though.

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khenneke

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Reviewed: Oct. 5, 2009

Like everyone else, I've tried tons of recipes and this has to be the BEST! I have a sweet tooth, so this was the first time I've found a recipe that was sweet AND moist. I served it with my homemade chicken chowder soup. It was great for soaking up the broth! I did have to use up some plain yogart I had in the fridge & it worked great! Every oven and baking dish is different, so I check all my baked recipes 5-10 minutes before the recommended time.

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Sherry

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Reviewed: Oct. 5, 2009

very good freshly made. I followed the recipe exactly but added corn from two cobs, to use them up. I found it quite crumbly but the flavor was delicious. thanks for sharing!

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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 4, 2009

This was yummy, much better than typical mix cornbread. I will use less sugar next time, as it was too sweet for my personal preference. I did find that refrigeration didn't do it any favors. Be sure to wrap it up tightly!

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