Reviewed: Nov. 27, 2009

I made this recipe on Thanksgiving and it was great. A very dense cornbread--a little goes a long way. Also, the corn all sank to the bottom. I don't know if there is a way to prevent this. Anyway, very good recipe

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A Harrison

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Reviewed: Nov. 18, 2009

We loved it - nice and moist and not too sweet. I would put in less vanilla - perhaps 1 tsp next time.

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Choclit

Cooking Level: Expert

Home Town: Rogersville, Alabama, USA

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Reviewed: Nov. 14, 2009

made it tonight and it was so delicious. I didn't have the half and half cream so I used fresh milk and use grated coconut instead of corn coz i don't have it also. Definitely will do it again!!! Thanks for sharing

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ailyne

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Reviewed: Nov. 4, 2009

Really good, if you like corn in your cornbread... I wish I knew no one in my house did!

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Heather

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Reviewed: Nov. 1, 2009

Great upgrade to the standard. It is a bit sweet but that is what my family loved about it. The always add honed to corn bread this recipe really gives it a nice honey flavor. My daughter did not linke the addition of corn so now when I make it is omit the corn and it is still really nice. Thanks!

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Rrrambo

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Reviewed: Oct. 30, 2009

Way too sweet, and we like sweet corn bread. Too much vanilla. Much more like a yellow cake with some corn in it. Simply put, there are better corn bread recipes out there.

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Jrhome

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Reviewed: Oct. 22, 2009

mine didn't take as long? but still a winner

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michelle

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Reviewed: Oct. 18, 2009

YUM!! I only used 1 teaspoon of vanilla and I used vegetable oil rather than butter. They are so moist and sweet. I made mine as muffins- next time I will use half the corn. It was a little to much for my liking.

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CookingLovely

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Reviewed: Oct. 14, 2009

was ok

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ClaireG

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Abbotsford, British Columbia, Canada

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Reviewed: Oct. 13, 2009

very good, moist cornbread. I used canned corn because I had it on hand. Was thinking I might add a bit of fresh chopped jalepeno next time for some extra kick. Will make this again. Goes great with the simple turkey chili recipe.

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avalu

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Reviewed: Oct. 13, 2009

very good! did not add the vanilla, added all whole wheat flour, and i added polenta to the corn meal.....made it have more texture! excellent recipe!

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CAPELZER

Cooking Level: Expert

Living In: Fairbanks, Alaska, USA

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Reviewed: Oct. 12, 2009

None of us enjoyed it, way too sweet. the taste of honey over took it.

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Tina

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Reviewed: Oct. 8, 2009

Great Recipe! I used 2% milk in place of the half and half and it still tates great!

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Suzy

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Reviewed: Oct. 2, 2009

The texture was so off more like a cake than cornbread. I think I'll try another recipe.

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Brandie

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Reviewed: Sep. 29, 2009

We were not too fond of this bread. It tastes like cake and has the consistency like cake. sniffle sniff...

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theklecknerfamily

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Reviewed: Sep. 26, 2009

Excellent recipe and very yummy¡¡¡¡... the honey is such the best idea for a flavor challenge...

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Nuri

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Reviewed: Sep. 25, 2009

I've made this bread a few times now, the only changes is I omit the frozen corn (hubby doesn't care for the texture)and used whole milk in place of the cream. I always serve it with "Boilermaker tailgate chili"- also from this site. We really like the taste and it pairs well with a spicy dish.I did bake @400, but only for 23 mins.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Sep. 11, 2009

I made this last night along with some chili. I loved the ease of this recipe! I made a few changes, reduced the amount of sugar, unintentionally ran out of honey so used a little bit of corn syrup and only used 1 tsp of vanilla. Turned out wonderful! I cooked mine in muffin tins, took only 20 minutes and were so moist and had perfect color! I loved them, just wish my family was as in love as I was, next time to appease them I will leave out the corn, but great, easy recipe!

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Lisa

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Reviewed: Sep. 10, 2009

This was just an okay recipe for me. I followed the recipe with the exception of only 1.5 tsp of vanilla extract. I baked it in an 8x8 pan for 25 minutes at 400 degrees. It tasted like it was missing something. A little too bland for my liking.

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