Reviewed: Dec. 7, 2012

maryanne, my family LOVED this cornbread recipe, it turned out so moist and very tender, thank you, you should try putting some vanilla yogurt on top, this is a good treat also, many blessings to you and your family. I rate this recipe a 10 (HAPPY)

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Reviewer:

Caz

Reviewed: Nov. 30, 2012

Absolutely amazing cornbread! I make it exactly as stated, and it's a HUGE hit every time. Now, it is definitely sweeter and MUCH more moist than "traditional" cornbread, but soooo much better! I'm not much of a cook, but this recipe fooled our friends into thinking I know what I'm doing in a kitchen. :)

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Reviewer:

kwipster

Cooking Level: Beginning

Living In: Lancaster, Pennsylvania, USA

Reviewed: Jun. 21, 2012

This is the first time I ever make cornbread, that my family ate!! I served to the grand kids and they loved it. I took a picture of it and posted it. I only used half of the ingredients and cooked it in 8 by 8. Thank you for posting oh I almost forgot I used a can of whole corn and drained it and it was perfect. It's a keeper!!

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Reviewer:

itsmarlene

Cooking Level: Expert

Home Town: Bolingbrook, Illinois, USA

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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Reviewer:

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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Reviewer:

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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