"This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey." — WILLOWSMOM99
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1 1/2 cups
2 1/2 cups
If your bread is too dense try beating the batter longer next time. In the original recipe It stated to beat for 5 min. I know this seems extreme, but it will help. This helps whip more air into it. When Allrecipes listed this recipe they modified it. Patricia Bergstrom
I'm afraid this corn bread recipe is nothing at all like a 5 star recipe. It was dry and tasteless. I followed the recipe exactly, used fresh ingredients, and even left it in the oven a bit less than the time called for. I regret making it for company. :-(
since it's impossible just to follow a recipe ( and believe me, this cornbread is as good as gold when you do the original ), here are a few variations on the theme which jazzed it up for my picky crew: switch ingredient amounts between the cornmeal and flour; let the milk/cornmeal mixture sit for 10 minutes or so and whisk it a few times; use half white and half light brown sugar; mix the whole batch for at least 5 min. on low speed; bake in a glass pyrex and reduce oven temp by 25 degrees. then soften some butter in the microwave, mix with honey and a pinch of salt ( to taste ) and slather this righteous bread with that spread.
LOVED THIS CORNBREAD!! Its so soft and fluffy and full of corn flavor. My husband is from the south and I've been searching for 5 years for "my" cornbread recipe. I think I finally found it! Cant wait to try it on the inlaws!
I made this for a big gathering this past Sunday. I made it to go along with both a white chili and a regular beef chili. It was awesome!!! Note that I did make the suggested changes below: I used 2 cups cornmeal and 1-1/2 flour; I soaked the cornmeal for 10 minute; I added 1 full cup of sugar and I baked it at 375. It was wonderful. This one's a keeper! Thanks y'all!
This was my first time making cornbread from scratch, and it turned out great!! I followed the advice to whisk the mixture for 5 minutes before pouring it in the muffin pan, and there were no problems. I lowered the cooking time to 25 minutes since we chose to make muffins. This recipe is definitely a keeper!
This went over very well at dinner. I think my only issue was the corn bread taste wasn't very strong. It was very light compared to others I've tasted and I tend to like very strong flavored cornbread. However, if you're into a lighter cornbread, you'll probably really like this recipe.
My husband and I have made this recipe several times and we love it. This is a sweet, dense cornbread, but I find that it's sweetness is a good complement to a spicy chili. It keeps fairly well, but any cut edges will dry out quickly -- however, since the bread is dense, it will still be moist just beyond the cut edge. Only cut off as much as you plan to eat at a time. We also like this at breakfast with a little molasses.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 84
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This perfectly moist corn bread is slightly sweet and very versatile.