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Reviewed: Oct. 4, 2008

I've made this recipe several times and haven't changed anything but the amount of sugar. Add more for a sweeter taste. Four stars only because no one is perfect. But I'd give it 4.5 if I could.

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Morgen44


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Reviewed: Dec. 14, 2007

Awesome recipe.I had trouble flipping it, but next time let it cook a little longer before flipping. I think it would be great for camping out, cooking over a campfire. Cover it with butter and maple syrup or maybe molasses for a richer taste.

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Steve1945

	Cooking Level: Intermediate Living In: Carmel, Maine, USA
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Reviewed: Oct. 22, 2007

It tasted good (after I added sugar) but it just wasn't the skillet cornbread that I grew up eating. It was way to thin. Won't be using this recipe again.

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Hollie Mae

	Cooking Level: Intermediate Home Town: Gaylord, Michigan, USA Living In: Kaneohe, Hawaii, USA
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Reviewed: Oct. 12, 2007

What a wonderful supprise... I have always liked corn bread but never liked the sweet kind... I have tried to scale down several recipes including my own.. and was always dissapointed... I just found this one and made it to go with a can of splitpea soup I had opened for my lunch.. this is GREAT perfect when you live alone and want some good down home cookin' Thank you I will make this again and again...

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LANIEBABE

	Cooking Level: Expert Home Town: Winnemucca, Nevada, USA Living In: Vancouver, Washington, USA
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Reviewed: Sep. 26, 2007

I am not really a corn bread fan ...so, I don't really know what to compare this with. It was fast, easy and tasted just fine. A little flat though. Maybe it was something I did. Or didn't do. At any rate, thanks for sharing this, it went great with my home made beef stew.

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LouisvilleHugger

	Living In: Louisville, Kentucky, USA
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Reviewed: Sep. 23, 2007

So quick! So easy! Our additions were a shake of cayenne and a some chopped green onions. It was fabulous!

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AnnWC


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Reviewed: Jul. 16, 2007

Yum! A very tasty way to make a 2 person serving of cornbread. I added a tablespoon of white sugar, too to increase the sweetness.

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Kristy


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Reviewed: May 22, 2007

This is a quick and easy way to make cornbread. The recipe is good on its own, but is also very easy to make your own variations with. I've used whole wheat flour, added cayenne and chili poweder for flavour and heat, and I also typically add a tablespoon or two of white or brown sugar. Recently I tried whipping the eggs first for a few minutes with an electric mixer until they're thick and frothy. This helps to fluff it up a little bit more, which basically turns them into lovely cornbread pancakes.

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MHELLIN

	Cooking Level: Intermediate Home Town: Toronto, Ontario, Canada
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Reviewed: Apr. 16, 2007

This is a great recipe! I too doubled it to fit my size 8 cast iron skillet. Liked the suggestion to add sugar-felt it did need a little "sweetness" to it! Will try that next time. But overall-it is quick & easy...which is what I love in any recipes!

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DONNER


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Reviewed: Apr. 10, 2007

This recipe is awesome! There's no better way to put it. I added some sugar because my family likes sweet corn bread. It turned out moist and delicious. I wouldn't change a thing on this recipe other than adding sugar, and I'm a tinker-er. :)

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Guhlia


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Reviewed: Mar. 21, 2007

My kids went crazy over this bread (with honey & butter, of course). I just wish it made a larger batch at once. Loved it!

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highlandsranchcolorado


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Reviewed: Mar. 14, 2007

I am studying abroad this year and wanted some food that was homey! I followed the recipe and added a 2 tb sugar like i make it at home and it was amazing. I have no oven so this was just what the doctor ordered.

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Jace


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Reviewed: Feb. 2, 2007

I doubled the recipe (except for the egg) to accommodate a larger skillet, and it was great! I also did substitute buttermilk for the milk, and I added a pinch of baking soda to reduce the tartness. It's a light, pleasant skillet bread that's great with bean soup. It also works as a dessert for a hearty meal when you top it with pure maple syrup.

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MEGMOMSTER

	Cooking Level: Intermediate Home Town: Cumming, Georgia, USA Living In: Birmingham, Alabama, USA
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Reviewed: Jan. 30, 2007

I gave this cornbread 4 stars because I liked how it cooked up nice even using whole wheat flour as I did. I would have to caution you all that it is bland. I put a lot of honey on it when I was eating it and it was okay. It was also really greasy. I used butter instead of oil and it ended up more like a "griddle" type of bread. So I would not use this if you need something low fat. But I will have to say that this was a pretty good idea! I would make it again. Thanks!

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Reviewer:

BRODBECK314


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