Reviewed: May 5, 2012

this corn bread is phenomenal, and 3 ingredients where change to have less fat and cholesterol. stevia (sugar) Light sour cream, and instead of butter i used Spectrum Butter.

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Reviewer:

gonzalezlovetocook

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Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: Apr. 8, 2012

We loved this with our taco soup. MMMM! Leftovers stayed very moist. Will definitely make again.

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Reviewer:

bmatheson

Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

Reviewed: Mar. 7, 2012

Other than doubling the sugar (we like it sweet), I followed the recipe. As soon as it came out of the oven, I put a Tbsp or two of butter over the top and let it melt. This is a keeper! Thanks for sharing the recipe!!

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Reviewer:

crazycatlady - "CCL"

Cooking Level: Intermediate

Reviewed: Mar. 1, 2012

Moist, tender corn bread. I did not add pimento and onion but would have been good in this savory bread. Or corn and hot peppers. I will make this again.

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Reviewer:

kkmarie

Cooking Level: Expert

Living In: Traverse City, Michigan, USA

Reviewed: Dec. 27, 2011

pleased with the moisture. changed the corn meal to flour ratio as suggested by other reviews which made me enjoy the texture. i will make it again and maybe add a few more things to it> it was great dunked in our turkey stew

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Reviewer:

hetty

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Reviewed: Oct. 13, 2011

Omitted pimentos and substituted dried minced onion for onion salt. Perfectly light and fluffy, great mild flavor that paired beautifully with taco soup-would be great with chili too!

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Reviewer:

miprip

Reviewed: Oct. 5, 2011

I made this and omitted the pimentos and onions because I didn't have any on hand. I added some shredded cheddar cheese, 1/2 cup of frozen corn (defrosted), chopped fresh chives and a pinch of red pepper flakes. I found the overall texture to be denser than I prefer and I'm not sure if it's because of the changes I made. Still, I found myself eating and eating and eating this... I guess it grew on me!

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Reviewer:

ALICE3913

Home Town: Mississauga, Ontario, Canada

Reviewed: Jun. 19, 2011

Good dense cornbread. Didn't use pimientos & couldn't taste the onion at all. Will add more if making again.

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Reviewer:

Jamie

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Reviewed: May 22, 2011

I like my corn bread sweeter and with more cornmeal. This is more of a savory corn bread recipe. I didn't use the pimento or minced onion. This is more cake-like, maybe i will use less flour, mor cornmeal and more sugar with this recipe. UPDATE: I didn't want to waste this cornbread... So, the next day I made a sweet cornbread pudding and the sour cream cornbread was perfect for it! I'm not a big bread pudding person, but this recipe was really yummy and drizzle honey or agave nectar when you serve it! Here is the site that i found the recipe on http://www.examiner.com/cooking-in-houston/sweet-cornbread-pudding-thanksgiving-dessert-recipe

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Reviewer:

I love baking!

Cooking Level: Intermediate

Home Town: Round Lake Beach, Illinois, USA

Living In: San Antonio, Texas, USA

Reviewed: May 16, 2011

Super moist and yummy! I substitued the pimientos with diced green chilies and substituted the minced onion with about 1 cup of sauteed fresh corn and diced yellow onion. Cornbread tasted best after it cooled slightly. This was excellent served with chicken tortilla soup.

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