Reviewed: Nov. 22, 2009

I used this recipe for a cornbread contest and won! It was my first time ever making corn bread and it was flavorful and moist.

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Aileen

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Reviewed: Nov. 20, 2009

I somehow have love to corn bread but had never found good corn bread receipes until now. This is the best corn bread I ever had.

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kimiyo

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Reviewed: Nov. 18, 2009

Melt in your mouth amazing! I followed others' suggestions and added a can of creamed corn and reduced the sour cream to a 1/4 cup. So delicious! I'll be making this recipe often. Thanks!

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hblythe

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Reviewed: Nov. 9, 2009

This corn bread was perfect! I didn't have sour cream so I substituted lowfat plain yogurt and was great. Can't even imagaine how good it would be with sour cream!

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Susan in MD

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Reviewed: Nov. 4, 2009

I tried this for our "traditional" Halloween dinner of Chili, cornbread and pumpkin pie. It got two thumbs up from the whole family. I doubled the recipe and added a can of creamed corn, and a generous squeeze of honey. Yummy!

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Kim

Cooking Level: Intermediate

Living In: Wildwood, Missouri, USA

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Reviewed: Oct. 28, 2009

This was delicious! I followed the recipe, for once! and it turned out amazing. Nice and cakey, not crumbly at all which my husband loves!

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3Horses

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Reviewed: Oct. 10, 2009

This was quick,easy, moist and pretty good!

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TIERNEYPHAM1129

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Reviewed: Oct. 8, 2009

Best corn bread I've tried. Made exactly as described in the directions. Thank you Virginia!

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littlelambie

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Reviewed: Oct. 6, 2009

The best cornbread I have ever made, my husband is not a big fan of cornbread and he absolutely loves this one! I added the additional 1/4 cup of sugar as some of the others recommended. Definitely a keeper!

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Dora T.

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Reviewed: Oct. 1, 2009

My very first attempt at making cornbread and I was very pleased.

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crocbar

Cooking Level: Intermediate

Home Town: Selden, New York, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Sep. 16, 2009

I loved it. I have never had better cornbread.

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Kennedy

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Reviewed: Sep. 15, 2009

Delicious. Should probably store leftovers in refirgerator, though. Ours turned "funky" within a couple of days. It was great fresh and warm, though! My kids thought it was the best.

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TheO's

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Reviewed: Sep. 14, 2009

This was fabulous. Followed the suggestion to add 1/4 cup of sugar, reduce sour cream and add 1/2 lg can of creamed corn. It was so moist and had a great flavor.

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AnneC

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Reviewed: Sep. 8, 2009

I made this for our Labor Day cookout and it was a big hit. I also added a can of creamed corn and used more sour cream then it called for. It was delicious and will make it again. A nice compliment to the ribs I made. Thanks so much Virginia

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mbj

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Sep. 3, 2009

perfect cornbread. i didn't change a thing, turned out like heaven in a pan. thanks so much, i'll never again make dry, flavorless cornbread!

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lindsey

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Reviewed: Aug. 28, 2009

I have made this recipe a couple of times. Both times, I used 1 Tsp of baking powder and omitted the baking soda. The first time, I used 1/2 cup of sugar and added 1/4 cup honey. My husband loved it, but I thought it was too sweet. The second time, I used a heaping 1/4 cup sugar and 1/4 cup honey, and both of us thought it was perfect. This recipe is definitely a keeper.

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Judy

Cooking Level: Expert

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Reviewed: Aug. 15, 2009

Delicious! I used 1/3 cup sugar, reduced the butter to 2 tablespoons, added 2 tablespoons sour cream and a cup of frozen corn. I served it with honey mustard chicken from this site and it made for a splendid combination. I think this recipe would work well with add ins too and depending on what you plan to serve it with you might consider green chilles, bacon, or cheddar cheese.

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Allegra

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jul. 31, 2009

Very good, but thanks to my 8mos old, I left it in the oven too long. Don't overcook or it gets pretty crumbly.

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chiquita632000

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

Good cornbread, but it really wasn't very moist.

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Jenner

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Reviewed: Jul. 16, 2009

I thought I had enough sour cream left...but no. Only had 2/3 cups so I completed with 1/3 cup of unsweetened apple sauce and it turned out great!! I did put 1/3 cup of sugar instead of 1/4 (as per previous comments) and added the rest of my dried cranberries...YUMMY!

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