Reviewed: Nov. 3, 2009

We were trying a LOT of cornbread recipes UNTIL we tried this one! We've used this at work and church events and everyone wants the recipe!

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BillyV

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Reviewed: Nov. 3, 2009

A great recipe. The only thing that I changed was to bake in an iron skillet as other reviewers suggested for 25 minutes.

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KateH

Cooking Level: Intermediate

Home Town: Golden Valley, Minnesota, USA

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Reviewed: Nov. 2, 2009

Excellent recipe. I added some whole kernel frozen corn and increased the bake time to 1 hour- 40 minutes @ 375 and 20 @ 325 as it had browned enough but was not fully cooked.

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Andre Foti

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Reviewed: Nov. 1, 2009

Even though I made a few personal preference changes to this recipe, I chose this recipe because I liked the equal amount of corn meal to flour. Some recipes have too much flour. I thought the amount of butter in the recipe would make it moist since corn bread can be a little crumbly. The changes I made was to lower the baking temperature by 25 degrees because I used a glass pan. I used milk soured with lemon juice because I never buy buttermilk. Instead of using 2/3 cup of sugar I reduced the sugar to a total of 1/2 cup. I used 6 tablespoons of white sugar and 2 tablespoons of honey. I also let the batter sit for about 5 minutes before putting it in the oven. I made this recipe last night to go with Slow-Cooked Chili. It disappeared so quickly that I had to make another today.

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allyson

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 1, 2009

I have made this several times always subbing milk with vinegar for buttermilk and it is always very popular. Best cornbread I've had.

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Tommy

Cooking Level: Expert

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Reviewed: Oct. 31, 2009

This corn bread was great and very easy to make.

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jalcantar

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Reviewed: Oct. 30, 2009

I've never made cornbread before but my fiance is from the South and I wanted to make him happy so I tried it out. It turned out so fabulous that my fiance is asking for to reheat it for supper and he does even like left overs!

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tk

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Reviewed: Oct. 30, 2009

So easy and absolutely delicious. I mixed everything in one skillet, like the author suggested and was really worried that the bread would be not be fluffy enough because it just seemed too easy. It was perfect - the best cornbread recipe I've tried....it's a keeper..thank you for sharing it!

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MERMAR

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

Have made this several times, both with and without wheat flour. It is a little too sweet with white flour, but perfect with wheat! A real family-pleaser.

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tryglyph

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Reviewed: Oct. 29, 2009

Sooo good! I doubled the recipe and baked in a 9x13 pan.... It turned out perfect! Went wonderfully with the Boilermaker Tailgate Chili from this site...

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Stepha

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Reviewed: Oct. 29, 2009

It was great, but something was still missing...

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krufangl

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

Love It! This is exactly what I have been looking for. My husband and 3 yr old even liked it. I didn't have buttermilk, so I used regular milk, but still perfect for me!

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skcowan

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Reviewed: Oct. 29, 2009

This recipe was a major hit! Stayed moist for several days. The only thing I added was I brushed the top with honey butter once it came out of the oven. Mmm Mmm so good!

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Marsh82

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Reviewed: Oct. 28, 2009

I have never made cornbread before and this was amazing!!!!!! So easy to make. Followed the recipe exactly and was done perfectly in 30 min. The only change I would make as per other reviews as well would be to cut the sugar at least in half to go with a dish such as chili. If you want just for a snack I would leave as is. YUMMY

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floritism

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Reviewed: Oct. 28, 2009

Very sweet, Very moist. I added 1 1/4 cup of frozen yellow corn (thawed) and it turned out lovely. I think I will decrease the sugar a bit next time. It tasted a little more like cake than bread that can up well stand next to a savory bowl of chili. Nonetheless, all of my dinner guests ate HUGE pieces and enjoyed it.

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StephanieLyn

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Meridian, Idaho, USA

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Reviewed: Oct. 28, 2009

This is one of my favorite recipes! I make them with 1/2c whole wheat flour and 1/2c all purpose, and I cut the sugar back to 1/2c. I prefer them as muffins.

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kumquat79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 28, 2009

best cornbread ever. hands down.

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CHINABABE

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Reviewed: Oct. 28, 2009

I served this with chicken soup and my family and guests loved it!

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Annie Sharp

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Reviewed: Oct. 28, 2009

Hi all, this is a great recipe, absolutely love it. However, I recently moved to Denver and it doesn't come out quite right, flat, a little underdone and burnt on the top! Any suggestions for high altitude? Thanks

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HighaltitudeBaker

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Reviewed: Oct. 27, 2009

Very good corn bread. For us it has the perfect flavor. I had 6 minutes left when I thought it was done, it wasn't so I let it go for the total 30 minutes. Next time I'll set the timer at 27 minutes and I think that will be perfect. Thanks for sharing.

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