Reviewed: Jan. 8, 2012

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.

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Reviewer:

Sarah Masi

Cooking Level: Intermediate

Home Town: Nantucket, Massachusetts, USA

Living In: Denver, Colorado, USA

Reviewed: Jan. 5, 2012

I made this exactly as the recipe called for. It was delicous, moist and gone in no time. My son visited for a few days, and I'm making it again for him to take home with him.. He loved it!!! Thank you for sharing.

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Reviewer:

Jackie

Home Town: Halifax, Nova Scotia, Canada

Living In: Chatham, Ontario, Canada

Reviewed: Jan. 3, 2012

I've never been a huge cornbread fan, but this one is excellent!! I let the cornmeal & milk sit for 5-10 minutes, mixed everything by hand for 5 minutes as several people recommended, then I baked it at 375 for 30 minutes. It came out light, fluffy, & perfect.

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Reviewer:

dubaubel

Cooking Level: Intermediate

Reviewed: Jan. 1, 2012

Best cornbread ever! It's sweet but not too sweet. I made it exactly as written.

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1 user found this review helpful

Reviewer:

Rachel's Page

Cooking Level: Intermediate

Reviewed: Jan. 1, 2012

My search for a moist cornbread is over-this was dense and tasty, not dry at all. I did use less sugar, I'm from TN and we don't make sweet cornbread. Otherwise, perfect. Thanks for the recipe!

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Reviewer:

MSNOEL

Home Town: Union City, Tennessee, USA

Reviewed: Dec. 27, 2011

I made this to use in a cornbread stuffing. It worked ok for the stuffing, but as plain cornbread it was very bland and dry. I followed the recipe as written. Wouldn't make again.

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Reviewer:

RTorres

Reviewed: Dec. 25, 2011

My husband made this at my recommendation. The flavor was passable but it was a bit gummy in the middle and not very fluffy. Need to read other reviews to figure out what makes it "perk" up.

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4 users found this review helpful

Reviewer:

Jessica

Cooking Level: Intermediate

Reviewed: Dec. 21, 2011

I added ground chilies to the mixture and sprinkled some on others. This made a difference. they are okay for a snack and will do in a pinch. With a few tweaks it has the potential for fantastic

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Reviewer:

kmuhoho

Reviewed: Dec. 18, 2011

Amazing! Almost like cake. Even good cold the next day. Thank you!

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Reviewer:

avalonsunrise

Reviewed: Dec. 17, 2011

Hmm, not something I'd make again. These turned out very gluey. Not the texture I expected or like from cornbread. I usually use the recipe on the Albers Cornmeal - which I didn't have none hand - so tried this one. Sorry, not a fan.

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