Reviewed: Jan. 1, 2012

Holy lord! This is amazing! This is how cornbread should be! Who knew it could be this delish!

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Reviewer:

Cooking Level: Intermediate

Home Town: Burleson, Texas, USA

Reviewed: Dec. 16, 2011

I had the most amazing cornbread at my Southern themed wedding, and I wanted to attempt to mimic it. This recipe isn't exact, but it was pretty close. I really like it. I followed the recipe exactly and it is good just the way it is. I'm sure I will make this again. I save my 5 stars for the most amazing dishes I have ever put in my mouth, and this one didn't have as much wow factor as some, so I'm only giving 4 stars, which I still consider very respectable.

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slfortson

Cooking Level: Intermediate

Home Town: Montgomery, Alabama, USA

Living In: Mountain View, California, USA

Reviewed: Nov. 17, 2011

I'm not sure what I did wrong but I didn't like this cornbread recipe. It just didn't taste good to me which surprised me because I'm southern and I love sweet cornbread. But even with both honey and sugar I just didn't like it. In the recipes defense, this is only the 2nd time I've attempted cornbread and the first time didn't go so well either.

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Lisa

Cooking Level: Intermediate

Living In: Little Rock, Arkansas, USA

Reviewed: Nov. 1, 2011

FANTASTIC. Absolute perfection.

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Jessie

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Lakewood, Ohio, USA

Reviewed: Oct. 30, 2011

Awesome! I was looking for a sweet corn muffin recipe, this was it. Only changes I made, butter instead of oil, had no heavy cream - used skim milk I had, doubled the sugar! Really sweet - really great!!!! Family loves em, this will be our cornbread recipe of choice! I made muffins (my muffin pan is older and they were a little smaller but made 39 muffins) cooked for 13 min on 400 degrees.

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MISSCONNIEGIRL

Cooking Level: Expert

Home Town: Greenville, Pennsylvania, USA

Living In: Nashville, Tennessee, USA

Reviewed: Oct. 26, 2011

Great recipe...always comes out just right. My boyfriend says it's the best he's ever had. Sometimes I add a smidge more honey and butter on top. It's a winner!

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Emmie

Reviewed: Oct. 18, 2011

This was a huge hit with the whole family! I didn't have heavy cream so I used 2/3 milk + 1/3 butter, as suggested by another reviewer. I can't wait to try this again with the cream, though!

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mrs.lazu

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Charleston, South Carolina, USA

Reviewed: Oct. 17, 2011

Very good recipe. I made it exactly as it appears and it was delicious. I didn't have cream OR cornmeal and I went out on a limb and used a can of creamed corn instead or cornmeal and and cream. It was PERFECT. Try this variation for a cornier taste!

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Molly

Reviewed: Oct. 16, 2011

Very, very good honey cornbread. One of the best I've made with a few substitutions: (1) egg beaters, (2) canola oil and (3) almond milk instead of heavy cream. I will definitely be making these again!

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nnewsome

Reviewed: Oct. 13, 2011

Delish! My only change was to use Gluten Free Mama's Almond Blend instead of regular wheat flour. These were spectacular! We ate them with honey butter.

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