The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Feb. 25, 2009
Great! A little crumbly, but the flavor makes up for it!
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Photo by Erin M

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Feb. 23, 2009
Really great recipe and easy to follow! The cornbread came out a beautiful color and moist. Like other reviewers, I subbed 2% milk for the cream (that's all I had), and added a bit more honey. I actually used a Jiffy corn muffin mix (how this project started) instead of plain cornmeal and it worked well. Because there is a small amt of baking powder in the mix, I used 1/3tsp vs. 1tsp stated. Will definitely make this again!
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Cooking Level: Expert

Home Town: Glen Ellyn, Illinois, USA
Living In: Pasadena, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Feb. 23, 2009
Love it, love it love it! Usually follow the recipe exactly, except for when we don't have 1/2 & 1/2 on hand, then substitute just milk. Notice no difference. Also, will sprinkle sea salt on top before baking. YUM! A staple in this house now when eating a hearty soup!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Feb. 21, 2009
Very good flavor with the addition of 1 tsp. salt. Moist, tender and flavorful - you'll enjoy this recipe if you're looking for a cakelike texture in your cornbread.
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Cooking Level: Expert

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Photo by tat2whttrsh aka Lambchop's Mom
Reviewed: Feb. 18, 2009
I wish I could give four and a half stars. I used butter in place of the oil and buttermilk in place of the cream. I wish I'd added more than a half tsp. of salt. I think that's what it's missing. It's not too sweet, it's not overly dry. It would have been better with more salt. After it came out of the oven, I did brush the top with butter. I'll make this again only with a full tsp. of salt.
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Photo by tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Feb. 17, 2009
These had a good flavor, but I found the batter to be very dense, so they didn't rise well. I will try these again to see how they turn out. Kids and hubby gobbled them down.
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Photo by blonde farm girl

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Feb. 15, 2009
This is an excellent recipe. When I make it, I make it in a couple large cast iron pans in the oven. It turns out great, and the other folks I live with at my co-op (all 16 of them) love it. Thank you!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Feb. 11, 2009
I don't get it. I followed the recipe to the letter and it was extremely dry. The flavor was good, but not good enough to convince me to try this again, unfortunately. It was the driest cornbread I've ever had. My Husband said if someone had a problem with excessive perspiration, they could use this cornbread under their arms and their problems would be solved. That's a little extreme, but yeah, it kind of sucked the moisture out of your mouth when you ate it. I used the correct sized baking pan and didn't overcook, so I just don't understand what went wrong. :(
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The reviewer gave this recipe 2 stars. This recipe averages a 4.36 star rating.
Reviewed: Feb. 10, 2009
Eh. While the texture was good, we found the flavor a little odd, unsatisfying, and not particularly "corny." I won't make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Feb. 7, 2009
This was fantastic - definitely replaces my usual recipe. I doubled it, adding salt as others suggested, and baked it in a 13" x 9" pan (took longer to cook). I brought this to a chili cook-off at the office, and people came back for second helpings until it was gone.
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Feb. 2, 2009
moist and delich
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Feb. 2, 2009
It was good. Not the best I've ever had, but definitely good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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Reviewed: Jan. 30, 2009
Excellent cornbread. Really does seem to just melt in your mouth. Very moist and very tender. Delicate, but very delicious.
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Photo by ~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jan. 30, 2009
Perfect!! Moist and sweet, not crumbly at all. Just baked this one and love it. The only thing i ended up doing was lowering the temp. to 375 about 5 min. before it was done. Best cornbread ever!!! thanks
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Cooking Level: Intermediate

Home Town: Suisun City, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jan. 29, 2009
I absolutly loved this recipe! The only thing I did wrong was cooked it a little too long, I think it would have been more moist and gone better with my soup.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.36 star rating.
Reviewed: Jan. 27, 2009
I found this cornbread to be bland in flavor. I realized after trying it that there was no salt anywhere in the recipe. This might help. Somehow, though, I think using honey instead of all sugar kind of diluted the overall flavor. I won't make it again.
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Photo by NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jan. 26, 2009
Hands down the best cornbread I've ever had. I will cut the honey in half next time, though. It is perfect for me, but a little too sweet for my wife's taste. Also, I always cook my cornbread in a cast iron skillet.
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Photo by Steve Compton

Cooking Level: Intermediate

Home Town: Midland, Texas, USA
Living In: Odessa, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jan. 24, 2009
Absolutely delicious. I used milk instead of cream to save calories, and used half oil/half water instead of full oil. Still awesome, this will probably be the recipe I use from here on. I made a corndog casserole type dish from adding a package of chopped veggie hot dogs and a handful of cheddar. I will make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Jan. 14, 2009
Hmmmm...I followed this recipe almost exactly (using 2% milk instead of heavy cream) and was not impressed. I thought the texture was perfect - not crumbly as others has found - but it was rather bland.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jan. 10, 2009
yum! this was the best cornbread i have ever had! the only thing i did different was to use milk instead of cream as i didnt have any cream on hand.
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Cooking Level: Intermediate

Home Town: Brandon, South Dakota, USA
Living In: South Hadley, Massachusetts, USA

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