Reviewed: Feb. 17, 2013

Made this tonight to have with a 15 bean soup. It was SOOO good! My husband and mother-in-law loved it. I used the powdered buttermilk because I don't know what I would do with the rest of a quart of buttermilk and it worked fine added with the other dry ingredients. Otherwise I followed the recipe exactly.

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Reviewer:

Barbie

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Hilton Head Island, South Carolina, USA

Reviewed: Feb. 17, 2013

Made this with my seven year-old daughter to use up some buttermilk. We did mix it in a bowl (one of days when we had the bowl, measuring spoons, etc all out and were just trying to figure out what to bake)) then poured it into a 9" round pan. Baked it for 40 minutes, but I probably should have taken it out a minute or two earlier. No worries, it was still delicious! I think...no, I know, I ate the majority of this! Thanks for sharing!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Feb. 16, 2013

So easy and so yummy! You gotta try this one.

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Reviewer:

gwirhowski

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Kingston, New York, USA

Reviewed: Feb. 11, 2013

This is a fabulous recipe, no tweaking needed. I melted the butter in a large bowl in the microwave and then added the rest of the ingredients the poured it into the pan. I baked it for 30 min and it came out perfect. The kids loved it with butter and honey. For me and my husband it was sweet and moist enough plain.

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Reviewer:

jennhotovy

Reviewed: Feb. 9, 2013

Good, basic cornbread recipe.

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Reviewer:

Judye

Cooking Level: Intermediate

Living In: Temecula, California, USA

Reviewed: Feb. 8, 2013

very good - we like our cornbread a bit sweet, so this was great. Used medium grind corn meal so it was a little crunchy. Did not have buttermilk so used the old substitution of regular milk with a splash of vinegar.

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SJRJA

Reviewed: Feb. 8, 2013

way too sweet.... just like a cake recipe.

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Reviewer:

Donna

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Bastrop, Texas, USA

Reviewed: Feb. 8, 2013

Yewoza! I am picky with corn bread. Too sweet, too dry, too crumbly, etc. I made this (30 min ago) it's still warm outta the oven and I am loving it. I used whole wheat four as the cook said he/she does, and added a hanful of frozen corn, but stayed true to the rest of the recipe. Oh yum yum yum. Easy enough to make with my 1 year old 'helping'too! It did take 40 min in the oven with the whole wheat exactly to the min, and comes perfectly out of the pan! My husband is due home for lunch in half an hour (corn bread and chili) and I am going to have a hard time not eating all the corn bread until then! Thank you so so much!

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Reviewer:

PhoenixHills

Reviewed: Feb. 8, 2013

This is unbelievably easy and delicious! I have been looking for a recipe for cornbread that does not fall apart easily. I have added chopped jalapenos to the batter, which is very good.

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