Reviewed: Nov. 21, 2009

Excellent recipe. My husband and toddler loved it. the sweetness of the cornbread goes really well with chili.

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Reviewed: Nov. 21, 2009

This was pretty good. I expected it to be more cakelike, but I still enjoyed it. Took about 20 mins longer for mine to be completely done.

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Gabby

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

Living In: Gulf Breeze, Florida, USA

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Reviewed: Nov. 18, 2009

Good cornbread and moist, though nothing spectacular. I used milk in place of the heavy cream but otherwise followed the recipe.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Nov. 14, 2009

this is the only corn bread i will ever make this was to die for moist lots of flavor and very easy to make i will for sure be making this again

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Elaine

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Reviewed: Nov. 13, 2009

Very good solid recipe. I made these as muffins instead of bread. It made about 2 dozen muffins which was perfect for my big group. My husband has continued to ask me to make these again.

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carleezank

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Nov. 12, 2009

I made this to go with cornbread. It was absolutely delicious!! Everyone went back for seconds, and all that was left in the end was an empty dish!! Nice dish!!

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Brandi

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Reviewed: Nov. 11, 2009

AWESOME enough said!!!!!!!

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Michele

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Reviewed: Nov. 10, 2009

Will never buy a cornbread mix or premade again, so very very good!

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Renaeja

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Reviewed: Nov. 10, 2009

Outstanding, my daughter never eats cornbread, and she had two pieces, thank you for a great recipe.

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Ivette

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Reviewed: Nov. 9, 2009

My children only eat their father's cornbread so this was a real test. Ordinarily, they won't even try anyone elses. I got my 10 year old to try it first and she loved it so the other three reluctantly had a piece. It passed with flying colors, they all loved it and I had no left overs. I added a little extra honey but other than that followed the recipe exactly. This is a definate keeper.

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aspaisley

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Reviewed: Nov. 8, 2009

Decent cornbread recipe. I will keep looking for my standby though...

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cleary224

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 3, 2009

YUM! Most cornbread seems really dense to me, but this one was airy and light. Mild flavor that worked great as muffins (15 minutes at same temperature). Will definitely make again!

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drea

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Reviewed: Nov. 3, 2009

Very tasty!

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hagtag1

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Reviewed: Nov. 2, 2009

Very moist/sweet, just the way I like it!

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TBELLUCCO

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Webster, New York, USA

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Reviewed: Nov. 2, 2009

I forgot the eggs when I baked, but it tasted great otherwise! I used splenda instead of the sugar and half whole wheat and half white flour.

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Katie

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Reviewed: Nov. 1, 2009

Use 1/4 cup splenda. Just as good! Use 2% evaporated milk if you have no milk in the house, and 1/3 c melted butter. So yummy. Not crumbly at all.

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Karen Mmmmmmm

Cooking Level: Intermediate

Home Town: Creston, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 31, 2009

Really good, super easy. Texture was great from my point of view. As some have said, butter on top while serving hot definitely adds to it, though it's certainly moist enough not to need it. And if (IF!) there's any left over, it's almost as good the next day after nuking on med. for a few seconds, and then of course, a bit more butter on top.

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John

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Reviewed: Oct. 29, 2009

Amazing recipe. The only addition I made was about three pinches of salt to the batter. I made them into mini muffins and my family adores them.

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ACascante

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Reviewed: Oct. 27, 2009

This was good, I just personally prefer a more cake-like texture for cornbread as in the Golden Sweet cornbread recipe on here.

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MCCOMBSS

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Reviewed: Oct. 27, 2009

I subbed 1 cup of fat free yogurt for the heavy cream, and 1/4 cup of EVOO for the veg oil. Also added a little sea salt. This is a keeper! Light, and just enough sweet and crumbly. YUM!

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