Reviewed: Nov. 12, 2011

I love this recipe! A very quick and simple corn bread "pancake" recipe to go with a pot of beans tonight. It is so crispy and flavorful!

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2 users found this review helpful

Reviewer:

Sylvia

Cooking Level: Professional

Home Town: San Gabriel, California, USA

Living In: Hemet, California, USA

Reviewed: Sep. 19, 2011

Thanks for the idea. My oven is not working and I really wanted some cornbread. This recipe worked great..served with butter and honey. I might try more cornmeal and less flour next time. I'm wondering if a packaged cornbread could be cooked in a skillet....I may give it a try...Thanks for the idea

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3 users found this review helpful

Reviewer:

vinebridge

Cooking Level: Intermediate

Home Town: Scarsdale, New York, USA

Living In: Healdsburg, California, USA

Reviewed: Sep. 2, 2011

EASY,FAST AND DELISH, TRY ADDING A HANDFULL OF DRIED CRANBERRIES YUM

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3 users found this review helpful

Reviewer:

ARNIE

Cooking Level: Expert

Home Town: Miami, Florida, USA

Reviewed: Aug. 24, 2011

I follow the recipe exactly. We love it !! Quick & easy. Great for just 2 people.

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3 users found this review helpful

Reviewer:

husbandwhocooks

Cooking Level: Intermediate

Living In: Winterville, North Carolina, USA

Reviewed: Jul. 29, 2011

I'm sorry, but I didn't like this at all and I generally love cornbread. It was like a pancake and had a very eggy taste. My boyfriend didn't even like it and he's a southern boy who loves cornbread. I think I'll stick to my traditional recipe from now on.

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Reviewer:

Lauren

Cooking Level: Expert

Reviewed: May 23, 2011

Followed the directions and it came out very dense, almost rubbery. Flavor was great and was easy to make.

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3 users found this review helpful

Reviewer:

xsomber_resplendencex

Cooking Level: Beginning

Reviewed: May 7, 2011

Not bad but it only took about two minutes on each side. Four minutes would have turned into a brick! I still like jiffy mix the best but this was a nice change.

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4 users found this review helpful

Reviewer:

patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

Reviewed: Mar. 23, 2011

Some of the best corn bread I have ever had. It was moist on the inside and browned on the outside. Yum! I put my own twist to it. I used 3T butter instead of the oil, buttermilk for the milk and added some agave sweetner, about 2 teaspoons. I used a small 6" skillet, which was perfect.

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Reviewer:

toniska

Reviewed: Mar. 19, 2011

This was awesome! we had to make a second batch they were so yummy and no waiting for bread to bake! I will definitely be making this again!

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3 users found this review helpful

Reviewer:

jensbran

Reviewed: Mar. 16, 2011

With this recipe I took out the oil & added honey. I used 1 tsp. of oil to put in the skillet. Everyone fell in Love with this & it is now used at Scout Camp.

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4 users found this review helpful