The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 5, 2008
My family seemed to like this recipe. I thought it was a little to dense and lacked flavor from the cornmeal. After reading reviews I will try the recipe again and beat longer.
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Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 4, 2008
Amazingly moist cornbread! I thought that maybe I undercooked it at first because it was so moist but it was thoroughly cooked and thoroughly delicious! The only change I will make next time is to soak the cornbread in buttermilk and add a little more salt. Otherwise, perfect recipe!
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Cooking Level: Intermediate

Home Town: Spring, Texas, USA
Living In: Cypress, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 4, 2008
AWESOME! I subbed in 1/3 cup sugar with 1/3 cup of honey and the all-purpose flour for white whole wheat flour for the earthy goodness. I also drizzled a little honey on top. The cornbread turned out super moist and held its shape well. Remember to check the cornbread to make sure it doesn't burn!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 3, 2008
mmmmmmm! Good! I followed the recipe just like it is. I made sure to beat the batter really well before baking. We each had 2 slices with Simple Turkey Chili from this site.
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Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 3, 2008
I can never seem to find a recipe where the corn bread is really moist. This was good but not great. Thanks.
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Cooking Level: Intermediate

Home Town: Quincy, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 3, 2008
I made this recipe exactly like the recipe and cooked it for even longer than the recommended time and the centers were still too soft. One pan I made had a center that was almost completely uncooked. It tasted okay to me but not great and the group of people I made it for hardly touched it.
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Cooking Level: Intermediate

Home Town: Willingboro, New Jersey, USA
Living In: Schweinfurt, Bayern, Germany

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 3, 2008
Well the muffins turned out "okay" but if you are looking for an old fashioned cornbread I would keep on looking further. These didn´t have enough corn taste for me, something was missing. There are enough cornbread recipes on Allrecipes so I guess I will keep on baking!
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Cooking Level: Beginning

Home Town: Georgetown, Illinois, USA
Living In: Borken, Nordrhein-Westfalen, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 1, 2008
This is my keeper cornbread recipe. I accidentally added twice the amount of sugar and salt. It still tasted good and was very moist, although it made it very chewy.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 29, 2008
Good, however I added a can of whole kernel corn per one of the reviews. Not quite what I wanted. Thanks!
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Cooking Level: Expert

Home Town: Buhler, Kansas, USA
Living In: Fredericktown, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 27, 2008
Perfect if you're looking for a light, sweet cornbread. A family favorite around my house.
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Cooking Level: Beginning

Home Town: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 26, 2008
I loved the flavor and texture. Didn't change a thing...great recipe!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 26, 2008
So good and so easy. I used to make it exactly as the recipe states, but now I use bacon grease instead of oil. Not healthy, but oh so good!
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Home Town: Saint Charles, Missouri, USA
Living In: O Fallon, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 25, 2008
This is a huge hit at our house. It is much more moist than most.
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Cooking Level: Intermediate

Home Town: Gunnison, Utah, USA
Living In: Grand Junction, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 19, 2008
My new cornbread recipe. I was actually just looking for a basic recipe to use as a base for cornbread dressing. I used the one off the back of the Aunt Jemima cornmeal bag yesterday and it was AWFUL. So, i turned to good ol Allrecipes today and found this recipe. Just enough sweetness. I cut back a little on the sugar since I was doing this for dressing, but will use the full amount when making cornbread for the family. Other than that, I followed the recipe and it was easy and tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 16, 2008
best cornbread recipe. I changed the amount of cornmeal to 2 cups and the flour to 1 and a half cups, did the white sugar and brown sugar as suggested and beat for 5 minutes. very moist.
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Cooking Level: Beginning

Home Town: Chicago, Illinois, USA
Living In: Bloomington, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 15, 2008
This recipe was pretty good, although I did make a few changes. First of all, I cut the recipe in half. I substituted honey for the sugar and melted butter for the veggie oil. I then cooked it in a greased (butter) cast iron skillet. It turned out to be smoother than other cornbread I have made. Maybe something to do with the soaking. Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 13, 2008
Used honey and brown sugar in place of the white sugar and it turned out PERFECT.
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Home Town: Redding, California, USA
Living In: Kodiak, Alaska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 13, 2008
This was good, but not "the best I've ever had." It's the same as the packaged stuff you'd find in the baking aisle... so if it's cheaper for you to make it from scratch and you have all the ingredients on hand, then it's worth it. It tasted very average to me and seems like a good starting point for customizing... adding ingredients to make your personal touch. It wasn't good warm out of the oven and we had to wait until it was room temperature before anyone liked it. And then, like I said, it was just average. I'm not fond of making things from scratch to come up with "average" so I'll probably spend the $2 and buy the package next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 12, 2008
A great recipe that yields a big pan of delicious cornbread! I did end up making a few modifications though. I soaked the cornmeal in only 2 cups of milk for 10 minutes.In addition, since I like my cornbread chunky, I added a whole can of drained whole kernal corn to the batter. However, I reserved half a cup of the corn "juice" from the can and added it to the batter, rather then the additional half a cup of milk, giving it an even richer corn flavor. Overall, the cornbread was very moist, dense,not too sweet, and had a great flavor.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 12, 2008
I made this cornbread last night without any changes. I found it to be very dense and moist. I like the fact that it doesn't crumble as you butter it. It is not overly sweet and would go well with pretty much anything. It got rave reviews from husband and kids, I thought it was good.
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Cooking Level: Expert

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