Reviewed: Nov. 18, 2009

This is a first rate recipe. It makes an 11.25" cast iron skillet full! I did use less sugar since most Texans aren't really into sweet cornbread. It holds together and doesn't crumble when you cut it but is tender and moist at the same time.

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quiltersammy

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Reviewed: Nov. 17, 2009

Everyone loved this. I followed the recipe exactly - (only mixing it until combined - not 5 minutes like the old recipe apparently said to do.) It came out light & fluffy. Perfect sweetness. Great recipe!

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AggieFan92

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Nov. 14, 2009

This was so good, i made this cornbread as muffins tonite to go with a beef lentil stew it was awesome. Added brown sugar and white sugar half and half. let cornmeal sit in milk 10mins and beat it a lil longer , it wasnt too dense and just the right of sweetness.

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LADYTRUTH20

Cooking Level: Expert

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Reviewed: Nov. 12, 2009

Very nice. The kind that I grew up with. I hate when cornbread is too sweet and was happy to find this one was not. This one is a perfect side dish. Mmmm!

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Rach3000

Cooking Level: Intermediate

Living In: Kelowna, British Columbia, Canada

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Reviewed: Nov. 12, 2009

I have been looking for a cornbread recipe my aunt use to make. It was flat and dense and grainy. I hoped this was it but it's not. I was disappointed in the taste of this and will continue searching. In the mean time I'll go back to my usual recipe.

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PESTEE40

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Reviewed: Nov. 9, 2009

I halved the recipe and made it to a T. Very good. Thanks!

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cruisergirl21

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

Well I'm not sure how people got a dry bread out of this...it's very moist and tender. I like the flavor. The reviewers who said it isn't "very" anything are right. It's just a balanced flavor. I made muffins out of mine, and was perplexed for awhile about why the bottoms got overdone before the tops got done, and then I remembered I switched out the sugar for Splenda. So note to self: (Cook at a lower temp if using all Splenda). Thanks for the recipe!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Nov. 9, 2009

Very good recipe. Try using only 2 cups of milk and adding a 1/2 cup creamed corn. Delicious!

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Amber Dawn

Cooking Level: Expert

Living In: Yuba City, California, USA

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Reviewed: Nov. 9, 2009

It's a very good cornbread, but rather on the bready side.

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bakesabunch

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Reviewed: Nov. 8, 2009

This recipe was very easy and every time I made it I got rave reviews!

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nkbanks00

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Reviewed: Nov. 8, 2009

This is THE BEST cornbread recipe. The only thing I did differently was follow another reviewer's suggestion and beat the mixture for 4 or 5 minutes with my hand mixer. I've made this twice in just over a week, and both times the hubby has raved about it. Thanks for a great recipe!

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CH_ELMORE

Cooking Level: Intermediate

Living In: Marshall, Illinois, USA

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Reviewed: Nov. 6, 2009

I followed the suggestions about beating for 5 minutes, using half brown sugar, switching the amounts of flour and cornmeal, and lowering the oven temp. The texture was good and the taste wasn't bad, but it still lacked flavor.

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Anna

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Reviewed: Nov. 4, 2009

very good... don't know what peole are talking about when they say it is "too sweet"...

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samanthalynn

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

Living In: Ewing, New Jersey, USA

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Reviewed: Nov. 2, 2009

I really enjoyed this recipe, although I may have used too much baking powder which caused it to rise super high.. Other than that the taste was amazing!! Thumbs up

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For.the.love.of.CAKE

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Nov. 2, 2009

I cut recipe in 1/2. Baked in a 9"square pan for 20 min. Very Good

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JOY

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Oct. 26, 2009

very good recipe this is much fluffier and moist than jiffy corncakes but i think it could use a little more cornmeal very good will not be dissapointed

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rocky

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Reviewed: Oct. 24, 2009

Delicious and moist with a great corn flavor! Made to go with chili con carne tonight and this came out as a great accompaniment. Not too sweet, nor too heavy; a perfect light crumb. The first time my boyfriend had cornbread and he loved it! Thanks Willow's Mom!

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