Reviewed: Apr. 21, 2012

I have made this several times as written. As others have noted 50 minutes in the oven is about right. Everyone who has tried this says that it is the best. Only person who wasn't thrilled with it was my wife. She likes the dried, crumbly cornbread (my words). I think that the next time I make this I will add some jalapenos to it. Thanks Maryanne for sharing this.

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Reviewer:

3669c

Cooking Level: Expert

Home Town: Goshen, Indiana, USA

Reviewed: Apr. 17, 2012

This was VERY good! I used sour milk instead of regular, and I did use the corn. My family raved about this. That was certainly a compliment since my hubby is a chef and was featured in a magazine for his own recipe of cornbread! Thank you for the awesome recipe!!

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SHELLIE73

Cooking Level: Expert

Home Town: Winlock, Washington, USA

Reviewed: Jan. 9, 2012

I love this recipe. I have been making it for a while and it is always a hit at bake sales, pot lucks, and with family members. I have made it both with and without the corn (I like it with, boyfriend prefers it without) and have noticed that without corn the 30 min baking time is perfect, whereas it might need an extra 15-20 if you add the corn kernals. While I like it just as sweet as it is, I agree it could be considered more cakelike than traditional cornbread, but I bet you could cut back on the sugar and get something pretty close to tradition. Will keep on making this!

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Reviewer:

Bri-la

Reviewed: Dec. 27, 2011

Liked the recipe ,but , I am not one to stick to a recipe so I did my southwest thing to it . Used cream style corn and added a small can of diced jalapenos 2 heaping Tblspn dry chopped onions , then I split the batter and poured it into two hot cast iron skillets with bacon grease in each . Corn bread was tall and the crust against pan was golden and crisp. ( Bacon Grease Rules)!!!!!!!!! JGT

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jgt

Reviewed: Dec. 12, 2011

BEST. CORNBREAD. EVER. Seriously. No need to add butter or honey, it was perfect already!

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Reviewer:

Krista

Reviewed: Dec. 9, 2011

WAYYYYYY too much sugar, WAAAAAAYYYYYYY too much butter...what are you doing people? That is more of a corn cake than corn bread, and with so little cornmeal in it... needs a new name - Corny bread! Take it easy on the sugar. I made a allrecipes recipe of Sweet and Sour pork last week and we cut the sugar in half and left out the salt and it was terrific.

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Reviewer:

vivc

Reviewed: Dec. 9, 2011

The recipe looks great. But cut down on the milk and replace with Honey. Then after you bake it, brush with honey. then this will be the altimate cornbread. Oh yea!!!

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Reviewer:

Dick

Cooking Level: Professional

Home Town: Manhattan, Montana, USA

Reviewed: Nov. 29, 2011

As others have said, this is almost sweet enough for a dessert. To take it that next step, add chocolate and other sweet toppings.

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Reviewer:

signtaturetaste

Cooking Level: Beginning

Reviewed: Nov. 28, 2011

This recipe is almost identical to the only cornbread recipe I will use. 4 cups Bisquick, 1 cup sugar, 1/2 cup cornmeal, 2 teaspoons baking powder (mix together in bowl with spoon). In separate bowl beat together (with whisk) 3 eggs, 1 cube melted margarine & 2 cups of evaporated milk. Add to dry ingredients and mix ONLY UNTIL moistened. Pour into a 9 x 13 baking pan sprayed with cooking spray and bake in 350* preheated oven for 30 to 35 minutes. Very close to Marie Callendar's. Enjoy!!!!! NOTE: Use a 12 oz. can of evaporated milk then enough regular milk to equal the 2 cups. No need to open another can. Also, I have never used corn kernels but I don't see why not. Just make sure it is drained well as to not add additional moisture.

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Reviewer:

Red Hat Milli

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Long Beach, California, USA

Reviewed: Nov. 27, 2011

I know that many people like a sweetened cornbread, but I felt this was really over the top on the sweetness end. If I were to make it again, I would reduce the sugar to 1/2 cup or possibly even a bit less and I would go to, at max, 1/2 cup butter. I did not have frozen corn on hand, so I drained and rinsed a regular sized can of corn (I use the reduced salt type) and it was very good.

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