Reviewed: Mar. 29, 2009

Delicious cornbread. Whisking it for 5 minutes made it light and fluffy and not so dense. We added real butter to make it a little sweeter and it was great!

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Rhonda H.

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Reviewed: Mar. 29, 2009

Absolutely wonderful!

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Mal

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Reviewed: Mar. 25, 2009

The best cornbread recipe we have tried.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Mar. 20, 2009

This was the first time I made cornbread from scratch and it was a big hit with the group I made it for. Everyone was talking about the yummy cornbread. The only reason I took away a star is that it did turn out just a tiny bit dense (after whisking for 5mins as recommended) and it started to dry out rather quickly (the leftovers were about an hour old when I went for seconds and noticed it a bit dry). Other than this this was easy to make and fabulous!

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JLForever

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Reviewed: Mar. 14, 2009

I substituted soy milk for milk and it was pretty darn good. dense and crumbly- but in a good chewy kind of way. Served with smart balance and Chicken Taco soup from this site. not a great muffin recipe- but a good in pan on the table dish.

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squeakycat

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: New York, New York, USA

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Reviewed: Mar. 10, 2009

Wow, after hundreds of recipes, I find this one. It's the best! Thought there might be too much sugar, but I followed the recipe exactly, and it is delicious. Couldn't ask for better!

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Gramma2

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Reviewed: Mar. 10, 2009

I've made this twice now. Once for dinner and once so my kids can have it for breakfast....they LOVE it!!!

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kimmycello

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

Tried this tonight to go with chili. Soaked the cornmeal for about 10 minutes I think (not on purpose) and I couldn't find my wisk so I used a fork to just mix/beat up the batter until smooth. (perhaps just a minute or so?) I added grated cheddar cheese and topped it with some more when it came out of the oven. The texture was lovely and light. The flavour was a bit dull, however I know that some savoury herbs will do the trick. By far the best corn bread recipe I've tried. ---- OK, here's an update--grated sharp cheddar, chopped garden fresh red peppers and jalapenos added to the batter made this recipe POP!

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Valentina

Cooking Level: Expert

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Reviewed: Feb. 24, 2009

Wonderful! Easy to make and just sweet enough, especially when served with honey butter.

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texasred

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Reviewed: Feb. 23, 2009

Great receipe from scratch...very fluffy and great taste.

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Wecook

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Reviewed: Feb. 20, 2009

This cornbread is light-tasting and delicious. Perfect with soup. Thanks!

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Feb. 17, 2009

The best cornbread recipe I have ever used, but of course i cut the sugar to 1/3 cup as i don't like it too sweet. A keeper!

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Liana

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Reviewed: Feb. 13, 2009

A winner every time I make it.

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JOEY54

Home Town: Luverne, Minnesota, USA

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Reviewed: Feb. 12, 2009

This is the first time I make cornbread. I absolutely love it. As well as everybody that tried it. It came out very moist with a nice crust...we could not stop eating it. My boyfriend said it's the best one he has tried! Thank you for sharing!

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Ana

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Reviewed: Feb. 11, 2009

Everybody who got a piece of this loved it. It's my favorite cornbread recipe now!

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Cathy

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Feb. 11, 2009

I'm giving this recipe another 5 stars. DELISH !!! Follow to the letter and don't forget to beat the batter the required time. So moist... I got compliments galore the Thanksgiving that I made it ! Thanks for sharing, Patricia.

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Barb92

Cooking Level: Beginning

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Reviewed: Feb. 10, 2009

This was a great recipe. It was very moist. I substituted 3/4 of a cup of the milk with the juice from a can of corn, and also added the corn. I also chopped up some wickles (wicked sweet pepper strips) and added those, they added a little bit of a kick. But, I think that it would have been just as good without those. I would like to add a tip to making cornbread. I bake my cornbread in a cast iron skillet. I put a little bit of canola oil in the skillet and put it in the oven while it is preheating. The hot oil makes the crust crispy, and it doesn't stick. DELICIOUS!!!

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TeresaS

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

This is the best cornbread I've ever tasted! My family loves it too. It turns out the best when I bake it in stoneware and I use 1 cup sugar instead of 3/4. DELICIOUS.

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Amber

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Reviewed: Feb. 7, 2009

I followed the recipe just as it said without making any changes, and I like it just how it is. Yes it's a bit dense, but delicious none the less. It's a very easy recipe too, which I always like since I can't spend a lot of time in kitchen. Having chili for dinner tonight for sure (maybe lunch too!). :D

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Jennifer

Cooking Level: Beginning

Home Town: Fernley, Nevada, USA

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Reviewed: Feb. 4, 2009

Majority ruled and it's a five star rating. However, as the cook ;), I think it was more like a 3 or 4. It is thick. I made it twice. Knocked it off the table the first time and shattered glass all over it. Man, I was frustrated by that move! First time I blended for 5 minutes. And the 2nd time I followed suggestions and beat for 10 minutes. It didn't make enough of a difference. I think it has an average flavor but tastes way better with maple syrup over top. It just wasn't the right fit for me.

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