Reviewed: May 17, 2013

Every fall, my Memom sends me a big box of local South Georgia cornmeal to use for my dressing recipes. I always have a lot left over and need to use it up, so I make cornbread. I've made this with and without the corn (my crew really doesn't do corn) and it's great either way. I've also used this recipe as a base for my cornbread dressing (leave out the sugar) and it's great.

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cardslingasbaby

Home Town: Tulsa, Oklahoma, USA

Reviewed: May 17, 2013

kickass

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Magicstar

Cooking Level: Intermediate

Reviewed: May 16, 2013

I made this exactly as written, but I used a cast iron skillet (in the oven) with some melted butter. This was the tastiest corn bread I have ever made. I have tried several recipes on this site and this is the one I'm keeping. So good.

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Lisa4Dennis

Cooking Level: Expert

Home Town: Carson, California, USA

Living In: Los Angeles, California, USA

Reviewed: May 11, 2013

This is my keeper cornbread recipe! It's always turned out great. When we go camping, I measure all the dry into a big ziplock bag. Then on the night I make it, pour in all the wet ingredients. All the kids get a turn squishing the bag to mix it all up. I bake it in cast iron skillet and a cast iron wedge skillet. Everyone loves it!

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CrazyMomof3

Living In: Ottawa, Ontario, Canada

Reviewed: Apr. 16, 2013

Delightfully simple to make, but really bland for my taste

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mbrenn

Reviewed: Apr. 9, 2013

I increased the cornmeal & sugar by 1/2 cup each - positively delicious! Moist & sweet. My mom made cornbread often when I was young, and this recipe won her approval as well, which says a lot :)

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