Reviewed: Aug. 31, 2008

I made a few changes to make this a bit more on the healthy side for our family. Instead of the cream I subbed it with skim milk, and instead of sugar used Splenda but left everything else the same and it turned out Great! Very sweet!

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Missy

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Reviewed: Aug. 23, 2008

This cornbread is pretty good, although not the best. The flavor is good, however I found it somewhat dry and crumbly. The honey gives it a nice flavor.

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michiganfoodie

Cooking Level: Intermediate

Home Town: Lombard, Illinois, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Aug. 19, 2008

I thought the cornbread was way too thick, but cooked it anyway. It came out super crumbly and fell into little tiny pieces. I also could taste the baking powder and thought there was too much of it. When you tasted the crust it tasted funny. I would probably add milk and maybe margarine next time and less baking powder.

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Lauren

Home Town: Houston, Texas, USA

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Reviewed: Jun. 22, 2008

the best cornbread i have ever made by far. it was so sweet and crumbly and went perfect with my chili

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jason

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Reviewed: Jun. 15, 2008

Husband wont even eat plain cornbread now! We loved it, I even drizzle a little honey on top while its still warm.

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SlyChikadee

Cooking Level: Expert

Home Town: Brunswick, Maine, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jun. 2, 2008

I had made it with some chili, and we ate the cornbread right out of the oven. It was delicious!!

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Becky

Cooking Level: Intermediate

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Reviewed: May 26, 2008

So Good! I added 1/2 tsp. salt based on another reviewer's comments. Baked the corn bread in an 8 x 8 pan for 26 mins and it came out light, fluffy and crumbly. Corn bread is supposed to be crumbly so I don't see why the other people who tried this recipe thought it was too crumbly! I also used 1/2 cup non-dairy creamer mixed with 1/2 cup water instead of cream because I am allergic to whey. Eating this bread right now with chili. Awesome!

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krista v.

Cooking Level: Expert

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Reviewed: May 23, 2008

This was the best cornbread I've made! I substituted milk for the heavy cream as as I didn't have any on hand. Will make with the cream next time. Thanks!!

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Marsha K.

Cooking Level: Expert

Home Town: Sioux City, Iowa, USA

Living In: Norfolk, Nebraska, USA

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Reviewed: May 21, 2008

Awesome cornbread! Made no changes and it baked up wonderful. Next day was even better, warmed with more honey and what a treat. Our 2 kids loved it and only wanted that for supper. As far as the crumbly comments I think they over mixed or something. To me cornbread should be a little crumbly. Have added this to my Family Favorites recipe folder and will be sharing it with my friends as well. TRUE KEEPER!

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HIZCOOK

Cooking Level: Intermediate

Home Town: Houlton, Maine, USA

Living In: Monroe, North Carolina, USA

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Reviewed: May 14, 2008

This is good. I didn't have any cream, so I used milk instead. It's still not quite as good as the recipe I have on hand, so I will continue to my own. And I don't think I'd use cream for a cornbread recipe even if I did have it -- I'd use it on something else (i.e. more special) instead.

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latrippy08

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Stone Mountain, Georgia, USA

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Reviewed: May 12, 2008

We loved this recipe!! I followed it exactly....except I poured the batter in a greased muffin tin rather than make a loaf....makes it easier to just 'grab and go'. Thanks Tim.....it's a 'keeper' for us!

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Sandican

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Reviewed: May 5, 2008

It tasted really great. I agree that my family also thought it was a little more crumbly than they like but I liked it just fine.

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Hokies

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Reviewed: May 4, 2008

This was the best ever. I had been looking for a sweet corn bread recipe and this was it. After the first bite I looked at my husband and told him that we had found the recipe we will always use.

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MomCookof3

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Topeka, Kansas, USA

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Reviewed: Apr. 30, 2008

Nice fluffy cornbread, not too crumbly, not too stiff. I subbed 3/4 C milk and 1/3 C melted butter for the cream, as I didn't have any. Turned out well with just the right hint of honey, not too overpowering. Thanks

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i.m.tnt

Cooking Level: Intermediate

Living In: Benton City, Washington, USA

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Reviewed: Mar. 21, 2008

not worth the fat and calories of heavy cream.

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SHANSCHAEFFER

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Reviewed: Mar. 12, 2008

This was a fabulous recipe! I used white, rising cornmeal and baked it in a cast iron pan. It wasn't too crumbly or too sweet. It was just right!

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austyn

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Reviewed: Mar. 8, 2008

This is incredible. I am eating it right now, warm and delicious. This is the best cornbread I have ever had. 5 guys are also raving about it as they eat. We don't like whole corn in cornbread so omitted that.

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kat-bee

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Reviewed: Feb. 13, 2008

This is a very yummy cornbread! We love honey cornbread but I would add more next time. It had a really good flavor and texture the first day, but the leftovers were pretty dry the next day, even when heated up. Since there are only two of us and it takes a while to eat a pan of cornbread, I'm going to keep using the Homesteaders' Cornbread recipe with extra honey and more cornmeal because it stays soft longer.

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Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

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Reviewed: Jan. 31, 2008

This is delicious, though next time I'll cut the sugar down a very small bit. Perfectly soft and slightly grainy, it was a good contrast and "soaker" for our chili. My little guy loved it warmed with butter and honey the next morning for breakfast, too.

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