Reviewed: Nov. 1, 2009

When making true southern cornbread, using a pre-heated, oiled (two tbs.) cast iron skillet makes a big difference. When you pour the batter in, it sizzles and forms a nice crust as it bakes. Yum.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Martha812

Cooking Level: Expert

Living In: Alvin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2009

I was looking for a recipe that isn't too sweet since i had a pot of chili on the stove cooking and my favorite cornbread recipe was missing (we just moved). This looked fairly similar and the recipe was followed to the letter but it was awful. Perhaps the 4 tsp of baking powder? It was slightly bitter and salty to me and I'm a salt lover! I would not recomend. We threw most of it away. Disapointing since it had recieved good reviews. LT

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

alexis

Cooking Level: Expert

Home Town: Willows, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2009

This was good. I made it as directed except used yellow corn meal and vegetable oil. It was superb. I preheated my glass baking dish while the oven was warming up and this made a nice crust as others suggested. This was not too sweet (I don't like cake-like cornbread). Perfect, I'll make this again and again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sara A.

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Leland, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2009

This is an exceptional recipe. I only use yellow cornmeal but the rest of the recipe I followed. Cooked in a preheated cast iron skillet. Delicious!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

flaglady

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2009

tasted too much like bkg soda, I'll stick with the recipe on the corn bread container

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

m&m

Cooking Level: Expert

Living In: Willmar, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2009

Great cornbread for adding to soup or beans.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kas

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2009

If you're looking for a light textured, slightly sweet cornbread......This is for you. My husband doesn't even like sugar in his cornbread and we finished off the whole batch of them last night with our Gumbo!! As he is stuffing his face he's reminding me "I don't like sugar in my cornbread!" Guess that isn't true anymore. It only took 20 minutes to bake. 30 would have been too long. Also, didn't have buttermilk---substituted 1 TBsp. vinegar in 1 c. milk (let it sit for 5 minutes first). I'll be making this again for sure!! EDIT: Just made this again so I could submit a photo of it.I used yellow cornmeal. I had maybe 2 tsp. of baking powder left (much less than called for) and my cornbread came out great again! Second EDIT: I realized that I left out the fact that when making cornbread I always place my greased pan IN the preheated oven til it gets hot...that way, when you pour your cornbread batter in, it forms a really nice 'crust' on the bottom of the cornbread.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2009

Delicious and pretty easy to make. My first time making cornbread from scratch! Will definitely be making this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Emily

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2009

I followed the recipe exactly and I wasn't impressed with the results. It was fine, just not really good. I will look for a new recipe next time I make cornbread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hannah

Cooking Level: Intermediate

Home Town: Watertown, Connecticut, USA

Living In: Burlington, Vermont, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2009

delicious! i didnt have oil so i substituted melted butter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Melissa Moo

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2009

I thought the recipe was very easy but it seemed a little bland. Everyones tastebuds are different and sometimes you just have to adjust things to what you like. I will try it again though maybe I missed something.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

gabby70

Cooking Level: Expert

Home Town: Lindale, Texas, USA

Living In: Wyoming, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2009

This turned out soft and crumbly, with a great cornmeal crunch. We do drizzle the bread with honey for a treat. There's nothing like warm cornbread and honey!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2009

I've been trying to make my cornbread taste like my grandmothers for years and this is the recipe! Perfect!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

paige

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 16, 2009

Yellow Cornmeal vs white 19 minutes in a 10" Cast Iron Yummy drizzled with Honey!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dmikmik

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2008

This cornbread was about as good as any other cornbread. We thought it was a bit crumbly but overall what you would expect from cornbread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cc5ht

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2008

Simply wonderful, no changes need. (Well I did sub yellow cornmeal since I don't have white, but I'm sure white would have been just as fabulous!) Serve warm with a drizzle of honey for the best dadgummed cornbread you've ever had.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Chromis

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2008

delicious!i love cornbread !!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

aprilsweet

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2008

A little too crumbly, but that's great when you're crumbling it into chili or southern gumbo.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KATYBEANS

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2008

I like this recipe better than I do my own. I used 2 egg whites in place of the egg, replaced 1/4 cup of flour with whole wheat flour and used 3 T of applesauce and 1 T of oil. Even with the changes this came out soft and tasty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FRAMBUESA

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 8, 2007

This is the very best cornbread recipe I've ever tried! 25 minutes was all that was required for baking, but I used a glass dish. It is sweet, light, and wonderful! My compliments to Great Grandmother Steinbeck!

Was this review helpful? [ YES ]
0 users found this review helpful