Reviewed: Jan. 5, 2009

Finally a cornbread my husband will eat! he usually complains about them being to dense and dry - this one turned out great. I did follow the suggest by another reviewer to seperate the eggs and beat the whites seperately and add them at the ene otherwise followed recipe exactly. Will be making this one again.

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NADINEMC

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Reviewed: Jan. 5, 2009

I made this cornbread for a chili party with some minor changes and it was a huge hit. I substituted 1/2 cup of sour cream for 1/2 cup of the milk; 1/3 cup of honey for 1/3 cup of the sugar; and butter for the vegetable oil. Add 1 cup frozen, thawed sweet yellow corn. I whisked all of the dry ingredients including cornmeal together and all of the liquid ingredients together. Combined both and and let sit for 10 minutes. I heated the ungreased pan in oven for 10 minutes, sprayed the hot pan with vegetable oil then poured batter into the hot pan. My oven had preheated for about 20 minutes to insure that it was very hot and I baked the cornbread for a full 35 minutes. The result was a crusty exterior with a moist, dense, sweet bread.

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Lisab2009

Cooking Level: Expert

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Reviewed: Jan. 4, 2009

Made this recipe from my own stone ground corn that had been canned in 1993. My husband and I looked at three different recipes worrying that the old corn would not taste good. This one is the winner. It was fabulous.

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Mars

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

I made this on last whim tonight and was short 1/2 c. of cornmeal. So I omitted 1/2 c. of milk. This bread was delicious! We normally have some left over, but the kids cleaned up the whole pan. Great recipe, thanks!

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Tami

Cooking Level: Expert

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Reviewed: Jan. 3, 2009

This is excellent tasting cornbread! I have made it twice and both times turned out perfect. I did scale the recipe down a bit though as it made alot.

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Stac

Home Town: Mankato, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 31, 2008

My husband likes a sweet light cornbread that he refers to as Johnny Cake... so I've been looking for awhile for a recipe (besides the Jiffy Mix box). This wasn't it. Based on the reviewers comments, I was expecting a "fluffy" cornbread, which this was not. I needed a pan of cornbread & followed the reviewers recommendations to mix the ingredients for 5 minutes. It added air all right - which developed into pockets - resulting in an uneven top of the pan. At 30 minutes the pan was still pretty pale - so my total backing time was extended to 34 muinutes. The cornbread was done, but it was VERY dense. There are other recipes out there - most notably Golden Sweet cornbread. I'll probably make it the next time and hang this one up as a good try.

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dwieberg

Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Dec. 29, 2008

This is amazing. I never craved cornbread before I tried this recipe. I add a can of corn and then bake it the full 35 minutes so it's just browned.

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oswaldjr

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Reviewed: Dec. 27, 2008

My first attempt at making cornbread. It came out really great. Ate it with the Blue Ribbon Chili also on this site. Together they were really delicious.

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ultraviolette

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Dec. 20, 2008

Pretty good recipe. Seemed a little dry. Makes a ton! Great with Chicken Tortilla Soup.

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Niki B.

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Reviewed: Dec. 20, 2008

I took the advice of someone else and reversed the cornmeal/flour measurements. It was ok. Reminded me very much of a Banana loaf consistency (dense) which I was half expecting. I can definatly see this going well with somehting spicey like chili. I would make this again perhaps with some modifications.

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JAVATHENUT

Cooking Level: Intermediate

Living In: Laval, Quebec, Canada

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Reviewed: Dec. 18, 2008

I thought this was a really good basic cornbread. I also switched the cornmeal with the flour and it turned out delish! One day I will spice this up a bit and add some hot peppers, onions, corn, and cheese for an extra special Mexican Cornbread! Thanks for the recipe!

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GF Carolyn

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

Used this cornbread recipe last week and everyone really enjoyed the cornbread. I did switch the cornmeal and flour as suggested by other reviewers and it worked great. Made again yesterday for a crowd of 50 to go with a pot of my homemade vegetable beef soup. Was a huge hit. Nice and moist, the best cornbread I have made from scratch, ever. Will use this as my basic cornbread mix from now on. Had some left overs that I put in the freezer to use when I make cornbread dressing at Christmas. I used Splenda in place of sugar and worked great. I did reduce the amount of sweeter used because I did not want the cornbread sweet this time since the soup had a touch of Splenda to counter the acid of the tomatoes. Thanks for the tasty cornbread recipe.

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Mee-Maw

Cooking Level: Expert

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Reviewed: Dec. 14, 2008

delicious! I substitued melted coconut oil for the vegetable oil and used only the egg yolks, no whites (due to allergies). I also added an extra splash of honey. So yummy!

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Tana

Cooking Level: Expert

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Reviewed: Dec. 11, 2008

Great cornbread! I followed other member suggestions and switched the cornmeal with the flour. Since the only pan I have is 10 x 13 NOT 9 x 12, I decided to bake it in a glass loaf pan. Living in high altitude, i extended the baking time to 1 hour at 425 and it came out great! A wonderful accompiament to a hot bowl of beef stew. Comfort food on a cold winter night. How I love winter cooking! Thanks again.

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SANTIH9

Cooking Level: Expert

Home Town: Susanville, California, USA

Living In: Boise, Idaho, USA

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Reviewed: Dec. 9, 2008

My teenage sons devoured nearly this entire pan in one sitting, delicious...after reading the reviews, I decided to use a classic technique to help improve the texture: let eggs come to room temp, separate, beat the whites until they form soft peaks, prepare recipe as directed gently folding in the egg whites last. This helps add volume (air) and can be used for any cake, quickbread, pancake etc. recipe.

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CitizenofHeaven

Cooking Level: Intermediate

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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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LBHUNYBUNZ

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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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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Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

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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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yokidneybean

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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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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