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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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

If you like typical "American" food meaning VERY SWEET or VERY GREASY then this bread is not for you. This is a very subtle bread and is delicious. I too followed others suggestions and switched the Corn meal amt and the flour amt. I also used a Medium coarse corn meal. When it was done baking I brushed on a little melted butter and honey. This bread is awesome and a keeper. If you are looking for a typical American corn muffin (like in bakeries around the US) this is not for you. This is what real food should taste like!

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CookMe2

Cooking Level: Expert

Living In: Somerset, New Jersey, USA

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Reviewed: Feb. 1, 2009

This is a great recipe. The trick is to beat the cornbread a lot (put more air into the batter). You can also use brown sugar instead of white sugar and it comes out fine. It's just sweet cornbread.

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angelb

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Reviewed: Jan. 30, 2009

Very good, and they didn't last long. I used corn oil, instead of vegetable oil. After all, this is a corn-based recipe, and it's a healthier choice. It made a great accompaniment to the Boilermaker Tailgate Chili recipe.

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Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jan. 28, 2009

Delicious! I used honey with sugar and it gave the perfect flavour! MMMMMMM

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sillydank_7

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Reviewed: Jan. 28, 2009

I made this recipe as directed, including beating the batter for a full 5 minutes. It came out dry and crumbly. We didn't eat much of it with our chili. I ended up using the uneaten portion to make cornbread stuffing a couple of nights later. The cornbread stuffing was decent. Overall, I think this cornbread is too dry and not sweet enough for my taste. Will continue to search for better recipes.

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