Reviewed: Nov. 26, 2009

I have thrown away 2 batches of cornbread using other recipes. Im glad I didn't give up. This one is a keeper. It just came out perfect. I thought I would be able to taste the buttermilk in the finish product, but you can't. I made these in a cupcake pan. I mixed 3/4 of the butter into the batter. Use the remain 1/4 to grease the cupcake pan. Only took 22min to bake at high altitude (5000 ft). I pulled them out as soon as the toothpick came out clean. Edges were golden brown and crunchy. Moist inside, Not too dense and not overly sweet for me. Just perfect. Oh yeah, full recipe makes 14 cupcakes. Fill each 2/3 full.

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Tranman

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Reviewed: Nov. 26, 2009

Excellent cornbread recipe! The best part of this recipe is that the cornbread is sweet and moist (even after it cools). I made it exactly as stated but doubled the recipe (used two large catering bake pans). Put both in the oven and only cooked it for 40 minutes max. Keep an eye on it. Don't want the sides to burn. I used an electric beater to blend it well.

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Citron

Cooking Level: Intermediate

Home Town: Northfield, Massachusetts, USA

Living In: Jupiter, Florida, USA

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Reviewed: Nov. 25, 2009

Tastes like my Jiffy with sugar and extra oil recipe :-). Certainly does taste good, but could have been accomplished a lot easier.

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DezC

Cooking Level: Beginning

Home Town: Wheatley Heights, New York, USA

Living In: Bloomfield, Connecticut, USA

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Reviewed: Nov. 25, 2009

I followed this recipe exactly except that I didn't have buttermilk. So I used the "acceptable" substitute (Put 1 Tbsp White Vinegar in a measuring cup, then fill to 1 cup with milk and let sit for 5 minutes). It worked perfectly and this corn bread is wonderful. It's moist, not crumbly, and has the perfect combination of sweetness without being too sweet. I couldn't even wait for dinner. I'm eating this all by itself with butter and it's delish! Thanks for a wonderful keeper.

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Lisa4Dennis

Cooking Level: Expert

Home Town: Carson, California, USA

Living In: Palmdale, California, USA

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Reviewed: Nov. 25, 2009

this is ridiculously good - it's become a regular for Thanksgiving and other occasions at our house!

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Amanda

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Reviewed: Nov. 25, 2009

Very simple and very delicious. Would not change a thing. Perfect as is!

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Ricardo

Cooking Level: Expert

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Reviewed: Nov. 24, 2009

Turned out very good! I made it exactly like the recipe said!

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Brandie

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Reviewed: Nov. 24, 2009

WOW! This recipe ROCKED! Easy to prepare. Baked up beautifully. I am using this recipe for the cornbread stuffing that I am making on thanksgiving but I am not sure it's going to make it that long. This will be my "house" cornbread from now on. It definitely is sweet and moist. The only thing I did different was use a round glass cake pan instead of an 8 inch sq. pan.

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Cindy

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Reviewed: Nov. 24, 2009

This is a good cornbread recipe. I however left out the sugar because we don't do sweet cornbread. It tastes great without it.,

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erind

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Reviewed: Nov. 24, 2009

Three stars because it's far too sweet for me - I felt like scraping my mouth out after trying it. It is a good recipe IF you cut the sugar in half or less - 1/4 cup worked for me.

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chvickers

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 23, 2009

I made this as directed with a couple exceptions. I used my cast iron pan and let the batter less the salt and flour set while the oven/pan were preheating. I melted some lard (yes lard, its great for pie crusts) in the pan then added the batter. Also I melted the butter in a glass bowl in the microwave and then added remaining ingredients as called for in the bowl, instead of using skillet on stove top and mixing in skillet. The end result is a super yummy bread that is moist and well balanced, just enough sweetness. This is a more NE style corn bread, not southern. But don't let that stop you, its easy and great with BBQ, chili, breakfast, just about anything.

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TRINITY7

Cooking Level: Expert

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Reviewed: Nov. 22, 2009

This is so good especially on a cold day. I follow it exactly, except that I add a half a cup of corn.

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janel

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Reviewed: Nov. 22, 2009

This recipe is awesome. I made it in a cast iron skillet--might as well, since you need to melt the butter in a skillet anyway. I substituted half of the sugar for honey, and half of the butter for coconut oil to make it healthier. The cooking time with the cast iron skillet is only 25 min. I loved it!

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Morenasa72

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Nov. 22, 2009

Hands down, the best. Taste is awesome. Doubled recipe and made in a cast iron skillet.

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MRS B

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 22, 2009

I loved this recipe! It was the perfect texture, moist, Mmmm,mm. My family loves it too. Thanks. Adam

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Adam T.

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Reviewed: Nov. 22, 2009

Everyone loved this recipe! I used it last Thanksgiving now everyone one wants me to make it every year. I added lightly chopped corn kernels for texture and baked them in muffin tins.

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jjay11

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Reviewed: Nov. 22, 2009

I made a double recipe because of someones comments and I was so glad that I did. This cornbread was UNBELIEVABLE. Sweet, but not cake-y, and moist. I served it with "the best vegetarian chili in the world" and everyone LOVED it. I think I'm gonna make it for thanksgiving too :)

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kpicks

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Reviewed: Nov. 22, 2009

WOW! I decided to try this recipe out on our church congregation at our annual Thanksgiving dinner to see how it went over!!! It went over fabulously! Moist and sweet! One woman came up to me and said that it was the best cornbread she had ever had! I varied the recipe by using 1/2 cup white flour & 1/2 cup whole wheat flour, doubled the recipe, put it in a 9" x 13" cast iron pan and baked it for 30-35 minutes! Am now going to make it for our family Thanksgiving Day dinner....thanks for a wonderful recipe!

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GreenvilleGramma

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Reviewed: Nov. 22, 2009

Just did a test run of this recipe since I've never made cornbread from scratch. This was easy and it came out great. I made a few changes based on the reviews I had read (thank you allyson). Since I used a glass pan I set the oven to 350. Used 6 T sugar and 2 T honey (instead of 2/3 c sugar). As many others I used milk (Lactaid, actually) with 1 T. lemon juice instead of buttermilk. Toothpick was clean after 30 minutes. Thanks Bethany for a great recipe.

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DonnaMC

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2009

This was the PERFECT cornbread. I've tried other recipes on here, but I think I've found the last one I'll use. I used the buttermilk baking powder which is handy to keep around.

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