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Reviewed: Aug. 25, 2008

This is a good bread. Very filling. Nice and sweet, but not too sweet (though my husband personally thought less honey next time). I worried, at first, it was going to be too much vanilla. Even the batter seemed overwhelming with the smell of it. But, once cooked, it was just right after all. I really would have given it 4 1/2 stars, but it's not an option. Thanks for the recipe.

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LBEB

	Cooking Level: Intermediate Home Town: Powell River, British Columbia, Canada Living In: Abbotsford, British Columbia, Canada
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Reviewed: Jul. 10, 2008

it's very good. Sweeeet -- the way cornbread should be. i overcooked it and it was still good. i will try again.

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Jenet_B

	Cooking Level: Intermediate Living In: Phoenix, Arizona, USA
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Reviewed: Mar. 30, 2008

Thought it was very moist and yummy! To make it gluten free and sugar free (and a tad healthier) I substituted rice flour for wheat flour and Sugar Twin for the sugar. I also subbed olive oil for the melted butter. I cooked it in silicone cookware - it only took about 20 minutes @ 425.

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STOWNSE

	Cooking Level: Intermediate Home Town: Lincoln, Nebraska, USA
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Reviewed: Mar. 11, 2008

This is a keeper. I made it tonight to go with chilie and plantains. I followed another persons idea and ued evaporated milk instead oh half and half and Splenda for the sugar. I also added oil rather than butter and a tsp of salt. I did not defrost the corn. It came out moist and sweet but not too sweet. I sprayed a 8x8 pan and took about 40 minutes to cook. Oh yeah I also used all purpose whole wheat flour for the flour.

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liza


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Reviewed: Jan. 2, 2008

This is fabulous -- a family favorite that is great with chili. Thanks for a great recipe!

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Lisa Marie

	Home Town: Cleveland, Ohio, USA Living In: Lebanon, Tennessee, USA
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Reviewed: Feb. 24, 2007

Pretty good! I think the sweetness was just right. I used Bob's Red Mill cornmeal, half whole wheat pastry flour, super-sweet white corn, and evaporated skim milk instead of half and half. All of the corn sunk to the bottom, but maybe that was because it was still pretty frozen (directions didn't specify). I don't have an oven-proof skillet, so I baked it in a heart shaped cake pan. I thought I was being cute, but there was way too much batter for that pan and it overflowed in the oven- luckily I had cookie sheets underneath to catch it. I only added 1 tsp. of vanilla- wonder if 3 tsp. is a typo. We had this with Steak Chili from this site.

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3 users found this review helpful

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Feb. 13, 2007

This is the most delicous homemade cornbread I have made! If you like it super sweet, I would suggest adding more sugar. I loved the texture...soft and not crumbly. I coated a stainless steel skillet with shortening and baked for less time.....about 20 minues or so, I think. My oven tends to run a little hot though. Very good recipe!

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7 users found this review helpful

Reviewer:

Julie B.


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