Delish!! this is my NEW FAVORITE CORNBREAD RECIPE!! Followed recipe with the exception, 1/2c sugar and cooked in cast iron skillet.

I made this to go with my chili for Super Bowl. Everyone loved it! I made it using the recipe ingredients exactly as written. I did mix all wet ingredients together(after the 5 min. cornmeal soak) before I incorporated it into the dry ingredients. The result was rich, flavorful cornbread with an every so slight sweetness. This is the only recipe for cornbread I use now.

Family begged me not to lose this recipe.

Followed recipe exactly. Very bland. Also never got brown on top. Will not make again.

This was excellent cornbread, and not too dry. I did make a change however, I substituted 1/3 cup of honey and 1/3 cup white sugar instead, because I don't like using so much white sugar and I wanted the extra stickiness of the honey. Add the honey last so that it doesn't lump up the batter. Otherwise, I did everything the same and it was so delicious and easy.

good :)

This doesn't have the texture of the cornbread I grew up with. It seemed very heavy, rather than light, golden, and crusty as one would expect. It's likely just a different type of cornbread than I grew up with. Apparently many love it by the good rating, but it isn't for us.

Very good and easy! Moist cornbread with a nice crumb texture.

If you try this cornbread, with a few suggestions, you will never make another cornbread recipe. I rated Grandmothers Buttermilk Cornbread from this site as the best ever, but this surpasses that one by a long shot! It is very important though to read reviews where the submitter of the recipe says to beat the entire concoction for at least 5 minutes before dumping it into the pan to cook. I must admit, I was very skeptical - every bread recipe in the world talks about not over-mixing. But I couldn't find my staple recipe and feeling adventurous, I gave it a try. So glad that I did! What I did was 1) Half the recipe and only use 1/4 c sugar instead of 1/3 c. 2) While the milk/cornbread mixture is sitting for 5 minutes, give it a good whip with a whisk 5-6 times, 3) Beat the entire concoction at least 5 minutes (and set a timer) before dumping in the pan, 4) Put about 2 TBL butter in a 10" cast iron skillet to melt in your 400 degree oven for about 5 minutes while you are beating the mixture then take it out and pour in the cornbread mixture (believe me - this will make all the difference in the world - it is very important to cook it with a cast iron skillet) 5) Only bake it for 20 minutes! This will yield you the most fluffy, corny, airy, moist, slightly sweet but not to powerful to go with anything, piece of cornbread heaven in the world!!! Thanks for such a wonderful recipe!! It is my staple from now on - I am not even looking for another!

Great recipe. I live in Colorado and didn't have any high-altitude baking issues. The only modification I made was reducing the sugar to 1/2 cup, bumping up the salt by a pinch, and substituting a 1/2 cup melted, unsalted butter instead of oil. To prevent clumping, I tempered the warm butter with some of the cooler batter separately, before adding it to the rest of the mix.