Reviewed: Nov. 5, 2007

yummy!!!!

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jojo13

Cooking Level: Intermediate

Home Town: Deposit, New York, USA

Living In: Endicott, New York, USA

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Reviewed: Oct. 25, 2007

absolutely the best cornbread i've ever had. iused self-rising corn meal so i added only about 3 tsp of baking powder. i also used wheat flour in place of white, olive oil instead of corn oil, and milk with 1 Tbsp lemon juice instead of buttermilk. delicious!

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carolineskr

Cooking Level: Intermediate

Home Town: Dunwoody, Georgia, USA

Living In: Norcross, Georgia, USA

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Reviewed: Oct. 22, 2007

Nice light texture. I cooked this in a cast iron skillet in the oven for 20 minutes. I used milk/lemon juice instead of buttermilk. Not too sweet for us. This made a decent cornbread, a little grainy but not too much, overall a good solid recipe, but not my favorite one from here. Thanks Charles Kemp for giving us Great Grandmother's cornbread, this was perfect with our chili dinner tonight.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 7, 2007

This is an easy recipe that results in really great cornbread. Like others, I used yellow cornmeal, vegetable oil, and regular milk mixed with 1 T of lemon juice. I also had to use a metal pan, and found it was done in about 20 minutes. Thanks!

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Rae-in-CA

Cooking Level: Intermediate

Home Town: Cupertino, California, USA

Living In: Concord, California, USA

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Reviewed: Feb. 9, 2007

Just what I was looking for. Changes made: whole wheat flour, yellow corn meal, and milk soured with lemon juice since I had no buttermilk, cooked in iron skillet. Great texture and good flavor. Thanks.

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TNociti

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Atoka, Tennessee, USA

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Reviewed: Jan. 23, 2007

if i could rate this cornbread with 20 stars i would. after a long search for a really good cornbread recipe i found this one. this is the best cornbread i have ever eaten. i used bacon grease instead of the corn oil and greased my skillet with it also. i didnt realize i had used self rising cornmeal instead of regular i don't know if adding the extra baking powder and soda made it better or not. i had always used nora mill's recipe (a wonderful grainery in helen georgia) but this was even better. thanks granny steinbeck.

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NINA L.

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: Jan. 20, 2007

I substituted brown rice flour for the regular flour to make this recipe gluten free! It took about 25 minutes to cook. I will definitely make again!

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STOWNSE

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Dec. 13, 2006

I made this to go with dinner at bible study and it was a hit! Will certainly be making this again! The only change I made was to use yellow corn meal, as that was what I had on hand, and to use soured milk (1c. milk with 1-2Tbsp. vinegar)and veggie oil, not corn. Awesome recipe!

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Oct. 23, 2006

This is a great cornbread recipe. It came out fluffy and it was not sweet. I love it. I did not have buttermilk so I just used the milk I had on hand. Thanks for the recipe.

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M&M

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2006

YUM! I decreased the sugar to 3 T because I don't like my cornbread really sweet. This was so fluffy and moist; we all loved it!

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Jenifer

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Reviewed: Dec. 22, 2005

I was all excited to try this out and then at the last minute saw that my cornmeal was expired so i couldn't follow it exactly. Then i discovered i had a packet of Martha White Sweet Yellow Cornbread Mix (7 oz. size). To the mix i added 1 cup Buttermilk, 1 Egg, and 1/4 C. Veg Oil and mixed it together and spread it in an oiled loaf pan. I baked it at 400 degrees for about 18-20 minutes or until a toothpick inserted came out clean. This was the BEST TASTING CORNBREAD i have ever eaten in my life. So, if you don't have plain cornmeal on hand, and you have a packet .. just make it the way i did. I can't wait to try this recipe again. Thanks!!!! Yummo!!!!!!!!!!

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KRISTILA

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Reviewed: Dec. 18, 2005

This cornbread is absolutely amazing! I used a larger rectangular pan so it was probably a little bit flatter than normal, but it only took 15 mins. in the oven and tastes great. It was eaten up in one night. I will definitely be making this often!

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dre

Cooking Level: Beginning

Living In: Sarnia, Ontario, Canada

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Reviewed: Nov. 23, 2005

I THOUGHT THIS RECIPE WAS GREAT...I USED IT IN MY THANKSGIVING STUFFING AND MY WHOLE FAMILY LOVED IT...WATCH THE COOKING TIME BECAUSE MINE ONLY TOOK 25 MINUTES

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