Reviewed: Jul. 15, 2009

This was so good. More like cake than cornbread. I reduced it to 12 servings and used splenda/sugar mix and it was delicious. I cooked it in a black iron skillet. I loved the texture.

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Jan from Louisiana

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Reviewed: Jul. 11, 2009

I loved this! The perfect cornbread. I made up a bunch of dry mix ingredients and stored in ziplock baggies for a quick dinner. Think of it like making my own box mix without the chemicals!

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LOUGHNEY

Cooking Level: Intermediate

Living In: Sparks, Nevada, USA

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Reviewed: Jul. 8, 2009

A great starter recipe, though I would make quite a few changes. I love the idea of using half white and half brown sugar, adding a little honey, and substituting some of the oil for butter. It has a light corn flavor that slowly builds, so for more of an initial punch I would do as suggested and use more corn meal and less flour. The texture is fantastic and I love that lightly crunchy crust!

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ally-gator

Cooking Level: Expert

Home Town: Farmington, Maine, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 7, 2009

Good, but the boxed kind from Trader Joe's is better.

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JENNHARJE

Cooking Level: Beginning

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Reviewed: Jul. 1, 2009

This was good, but not the best I ever made.

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Bake4fun

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2009

We are the Jiffy family and this corn bread is excellent. My husband said this is the best. No more jiffy at our house. Thanks for sharing such and excellent recipe.

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Blue Crab Lover

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Jun. 19, 2009

Used whole wheat flour.

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VIVNIDHI

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Reviewed: Jun. 17, 2009

Great recipe, but I had a quart of apples a friend had canned and she wanted the jar back, so I threw them in the cornbread. Amazing! more like dessert than cornbread.. Blueberries will be my next addition

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Paul

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Reviewed: Jun. 15, 2009

My baking powder may have been bad, so it turned out more like a spoon bread. Still pretty good though. Next time I'll turn the temp down to 375, teh outside was a little crunchier than I like it.

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Peace Frog

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2009

Thank you, i've been looking for a cornbread recipe that would impress my grandmother, she loved but she said it wasn't "cornmealy" enough. made it again and added 1/2 cup cornmeal and less 1/2 flour. the bread was a little heavier but had the texture and taste she was looking for. great recipe thank you

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GoNzO53

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Reviewed: Jun. 10, 2009

This is really good - prepared per the recipe except used lite brown sugar.

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rsogburn

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Reviewed: Jun. 8, 2009

Very good. I like my corn bread a little sweeter though. Maybe I'll experiment with creamed corn next time.

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Noty

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Jun. 8, 2009

This was a great recipe. We made them into mini muffins to go along with a lentil chili, they were such a hit! I made a couple of changes though. I used vanilla rice milk and soaked the cornmeal for about 15-20 min, whisking occasionally, before I continued on with the instructions. also, I used the suggestion of using half white sugar and half brown sugar. This recipe was sweet, moist and not too dense at all!

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chrissy

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Reviewed: Jun. 6, 2009

Reminded me of pound cake; dense and sweet. I prefer a light textured cornbread, but this was a nice enough change from the 'traditional.' Baked in a large loaf pan & a mini loaf pan. The batter rose quite a bit, and it took 50-60 minutes to bake at 400 degrees.

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HIJIMMY

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Vienna, Virginia, USA

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Reviewed: Jun. 5, 2009

Found it to be too dense.

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DUESER

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Reviewed: Jun. 5, 2009

Good. I may add alittle more sugar next time.

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JamieLee

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 4, 2009

Use half white/half brown sugar, makes it sweeter! Wow, what a cornbread! Served with ribs and veggies.

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Marci

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2009

It was pretty good... I added a tablespoon of Vanilla extract. I wish it had a bit more flavor. Maybe I will add honey to the mixture, and a bit of brown sugar. other than that, it was good, but not great.

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devpav1

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Jun. 2, 2009

I've tried several cornbreads from this site and this one is the one I'm keeping. The texture is just right for cornbread. Moist and sweet, but not cakey. I took the advice of a couple reviews and switched the cornbread and flour quantities. I also added light brown sugar for half the sugar as well as a dash of vanilla. (I like sweet cornbread) It was PERFECT. Again, this will be my staple cornbread recipe from now on. THANKS!!

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