The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 16, 2009
I made this for dinner this evening, and it was amazing! I didn't change a thing, and I loved it- just the right sweetness, with a dense, moist texture. I will definitely make this again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 16, 2009
This is great. Very good, and just a bit sweet! I have added blueberries to this, and think I'll try some dried strawberries next time. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 16, 2009
Yum! Buttery and sweet. Make sure to stir vigorously after adding the eggs otherwise you might get some cooked eggs in your batter!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 14, 2009
First, this is a very tasty cornbread. It has a slightly sweet flavor and is very moist. I melted the butter, mixed all the ingredients, and baked the cornbread in my old well-seasoned 12” cast-iron skillet and it came out fantastic. I did mix the flour, cornmeal and salt in a separate bowl but everything else I mixed/melted in the cast iron skillet. It took 30 minutes to bake and was wonderful. I allowed it to cool on a wire rack for 10 minutes after baking. Running a knife around the inside edge and then flipping the skillet the cornbread came out of the skillet perfectly. Not like my grandmothers cornbread and needed a huge wad a butter just to be able to swallow it was so dry. Definitely a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 13, 2009
This cornbread is nothing like Jiffy. If it is I have been making Jiffy wrong-unlike Jiffy this cornbread makes large fluffy pieces that are hearty but moist. Perfect with every meal, and very easy too make.
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Cooking Level: Expert

Home Town: Payson, Utah, USA
Living In: Pleasant Grove, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 12, 2009
Loved the texture of this cornbread....It was too sweet for me....I used 1/3 cup of sugar and will next time use a 1/4 or less....Also used an iron skillet...
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 12, 2009
This is amazing cornbread - I almost ate a whole pan by myself. The annoying ingredient is buttermilk, which I often don't have on hand, but it's worth it. I tried a recipe on the back of a cornmeal box and it was not good at all compared to this.
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Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA
Living In: Green Bay, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 11, 2009
YUM! Just made the cornbread. After reading the reviews, cut the sugar by 1/3 and added a little more cornmeal. Baked in a cast iron skillet. YUM
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Cooking Level: Expert

Home Town: Green, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 10, 2009
This is now my go-to cornbread recipe. The only thing I have done differently is to alter the amount of sugar. I like it to be a little sweet so I only used about half or less of the sugar called for. It's absolutely wonderful, either way. Also used the recipe to make my cornbread stuffing at Thanksgiving - it was a huge hit. So glad I found this recipe! Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 10, 2009
Excellent, easy and delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 9, 2009
I used Masa instead of corn meal. It turned out very pretty. It was too sweet for my family, though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 9, 2009
This is an excellent cornbread. Made it as directed in recipe. I did, however, find that it was more of a cake like consistency than what I have had for cornbread at restaurants. Will do again but I also am looking for cornbread with more of a crumbly consistency. Any ideas?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 9, 2009
Made it twice-2 winners! I substitute 1/3 cup honey for sugar (you could add more but it might taste more like cake) and reduced heat to 350.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 9, 2009
great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 9, 2009
The PERFECT Cornbread recipe I have ever tried and I've tried them all.
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Cooking Level: Expert

Living In: Ashland, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 9, 2009
By far the absolutely most wonderful corn bread I've ever tasted. I ate it almost every meal for 5 days straight. It freezes great too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 8, 2009
I've always had my eye out for a good corn bread recipe and now i've found it. I coated a cast iron skillet with bacon grease, preheated it and poured the batter (made exactly like the directions say) in it. It came out wonderfully. My husband even said it was the best cornbread he had ever ate. Thanks for a great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 8, 2009
Allow me to be #1,322 in the line of reviews. :) I have always had utter failures with EVERY single cornbread recipe that I've ever made from scratch. That's why I used Jiffy Mix for the past 30+ years. For unknown reasons, I decided to try making cornbread One.More.Time. Well, actually, 5 more times! LOL I visited various cooking websites, copied their recipes that were very highly reviewed, made them without changes, took one bite, and promptly tossed the entire pan out! The day after Thanksgiving, I made 4 different cornbreads from scratch and one was worse than the other: bitter, NO corn taste, crumbly, burnt, etc. Why I didn't give up and go back to Jiffy Mix, I don't know why. But, I did a general websearch this time and THIS recipe was at the top of the search. I read 40 reviews, including the original poster.s I made it EXACTLY per instructions, and came out with the most perfect, flawless, tasty cornbread I've had in my life!!!!! THIS recipe is what ALL other cornbreads wish they could be! Grandmother's are always the BEST cooks and this recipe will not only be my ONLY one I use, but I'm emailing it to all my other friends, so they can also make it from scratch and not rely on JiffyMix. God Bless your Grandmother and YOU for sharing this 5 star recipe with the rest of the world!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 8, 2009
I'm not a cornbread fan to begin with, but this recipe made me like it a bit more :) turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 7, 2009
Holy awesomeness! I've tried SO many cornbread recipes from this site, and I'm so glad to finally have found the one I will use from now until eternity. This was the best cornbread ever. It was moist (not crumbly) and just sweet enough. I cooked it in a round cake pan and served it in wedges with a meat version of The Best Vegetarian Chili Ever from this site. One of my guests asked if he could take some home to his wife because he liked it so much. I'm going to try it with corn and/or jalepeno or green chilis. I hate to mess with a perfect recipe, but who knows what genius I'll stumble upon with a little experimentation!? Give this one a shot, you'll never make anything else.
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Cooking Level: Expert

Living In: Springville, Utah, USA

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