Reviewed: Nov. 4, 2009

Tasted like old bacon grease. Texture was good...but taste was not forgivable.

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Nov. 3, 2009

this was very good, I did add some extra sugar and honey. I t was very moist. My family loved it.

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Joleen

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Reviewed: Sep. 5, 2009

My husband said this is the best corn bread. Thanks.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jun. 14, 2009

I made this substituting Bob's Red Mill Gluten Free baking flour for the regular flour and otherwise just following the recipe. It was very tasty, though slightly crumbly. It's a great find for cooking for my gluten intolerant MIL. Thanks!

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CAROLLA

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Reviewed: Apr. 27, 2009

I liked this recipe ad so did my family. I added about 3 tablespoons of honey to make it a little sweeter. It still needed a little more I think so I might up the sugar and keep the honey. I liked the flavor the honey gave.

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Abi B.

Cooking Level: Beginning

Home Town: San Diego, California, USA

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Reviewed: Dec. 27, 2008

I like the consistency but I think it needs a little more sugar. However, I think it's easy to make and the taste is quite acceptable.

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TENDERLY

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Reviewed: May 12, 2008

This corn bread came out to a great consistency. I used about 1 2/3 cup of cornmeal instead of only 1 and a half. I used margarine instead of lard for health reasons. I used this as the topping for Stove Top Tamale Pie (found on this site) and it worked great. Next time I will add more sugar to the mix (about twice as much- like my grand mom used to make!)

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mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Jul. 9, 2007

I guess I'm still looking for my ultimate cornbread recipe. This one, while OK, just didn't pack enough corn flavor for me. As my boyfriend said, if you closed your eyes, you couldn't even be sure you were eating cornbread. By the way, the batter makes up very thin, more like a thin pancake batter and needed about ten more minutes in the oven ... and still came out rather pale.

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HSILCOX

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 30, 2007

This was a little too grainy for me. It's similar to my Mother's recipe, which isn't sooo grainy. My boyfriend liked it though, which makes it a keeper.

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