I love this recipe. I'm always looking for ways to make recipes better for us, and this fit the bill (and I didn't have to change it!). The corn kernels add a nice bite of sweetness instead of sugar, but if you're used to full butter, super sweet cornbread, you might want to have some honey butter ready. My kids loved it as-is, and it wasn't dry at all. This would be perfect to top chili. I'll definitely make it again!

A little dry but very good - there was none left at the end of dinner!!

Just made this again without the corn but with a handful of chopped pepperoncini peppers and it was great! Only needed about 17 minutes of bake time. Will definitely make again and again

I used melted margerine and "soured" lactose free milk in this recipe. I chose to add the full amount of margerine called for in this recipe in the actual cornbread and make muffins out of them--I just sprayed each muffin cup lightly with non-stick cooking spray. I got 10 cornbread muffins out of one recipe. They looked beautiful but did not rise as much as I would have liked. My family liked this cornbread recipe, but they did spread a small amount of margerine and drizzled a little organic honey over their cut muffins before digging in. I'd make these again.

Tried last night. Smelled and looked great...found it very dry. Will try using it up with honey instead of butter. I did make according to recipe. Will not make it again.