Reviewed: Jul. 9, 2008

Thanks! I now have our new cornbread recipe!!! Very yummy!

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SKorner

	Cooking Level: Expert Home Town: Santa Clara, California, USA
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Reviewed: Jul. 8, 2008

This was a good corn bread, but perhaps a little gritty and it could have had a lighter texture ...

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aijiesi

	Cooking Level: Intermediate Home Town: Walla Walla, Washington, USA
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Reviewed: Jul. 1, 2008

This bakes up perfect every time! My family loves it. I make some honey butter to go with it and it doesn't last the day.

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GEORGESGIRL99

	Cooking Level: Expert
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Reviewed: Jun. 10, 2008

Very good and easy to make! I used buttermilk and doubled the sugar...great!

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jjgibb

	Cooking Level: Intermediate Home Town: Washburn, Wisconsin, USA Living In: Englewood, Florida, USA
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Reviewed: May 30, 2008

Very good would defintely make again!

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I made this cutting down the sour cream and adding the can of creamed corn, and it turned out great. I also added some pepperjack cheese in the batter. When almost done, I brushed with butter and sprinkled sugar and broiled for a minute to brown the top.

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KMEADOWS1


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Reviewed: May 12, 2008

I've never made homemade corn bread, and I'm so happy that this attempt was successful. I wasn't expecting the bread to be so moist and fluffy. I had to bake the bread in standard muffin tins because I didn't have time to clean my 8x8 pan. Otherwise, I didn't change anything. I prefer a sweeter corn bread, so next time I'll double the sugar as suggested by other members. I'll never use the boxed mix again.

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always_hungry

	Cooking Level: Expert Home Town: Charleston, South Carolina, USA
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Reviewed: Apr. 28, 2008

This was a good recipe but a little drier than expected. Perhaps I will substitute 1/2 cup of buttermilk next time. It had a nice flavor.. Thanks for sharing

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TRISHALEA26


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Reviewed: Apr. 17, 2008

This is the best cornbread I have ever had. It is so moist and sweet. I added the extra sugar like some people suggested. I like to add a little sugar in the bottom of the pan before I add the batter and sprinkle some more on the top before I bake it. It give it a crunchy crust. I will be making this again. No more store bought mixes.

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Marianne

	Cooking Level: Intermediate
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Reviewed: Mar. 25, 2008

Turned out great! Not as sweet as some other corn breads, but we really liked it. Stuck together really well so it wasn't so messy to eat. Will definitely make again.

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nomadicparks

	Cooking Level: Intermediate Home Town: Underwood, Iowa, USA Living In: Longmont, Colorado, USA
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Reviewed: Mar. 23, 2008

I didn't have enough sour cream, so I had to add more milk. This was good, but I can't wait to try it with all the sour cream, and I will add 1/2 cup sugar, and I'd like to try it with some cream corn. A nice recipe.

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lalynnhussey

	Cooking Level: Intermediate Home Town: Columbia, Tennessee, USA Living In: Lahaina, Hawaii, USA
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Reviewed: Mar. 20, 2008

My family loves the corn bread from a BBQ restaurant in town so I was on a mission to find a recipe for one like it. I'm thankful to say that they loved this corn bread as much if not more! I did use 1/2 cup sugar and reduced the sour cream to 1/4 cup and added a can of creamed corn as recommended by other reviews. Thanks so much!

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4Amama


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Reviewed: Mar. 10, 2008

I am a real fan of corn bread and this one is wonderful! I couln't stop eating it. The only change I made to the recipe was to use light sour cream. Very very good. Everyone who tried it liked it very much. Thanks for sharing!

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Anna Mae

	Cooking Level: Intermediate Home Town: Poughkeepsie, New York, USA Living In: Highland, New York, USA
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Reviewed: Mar. 8, 2008

Easy to make and the best cornbread recipe I've tried (and I've tried several). Original recipe is very moist and not too sweet but I added one can of creamed corn and now it's extra tasty. I've also made these into muffins (baked for 20 minutes) and also corn dog muffins (I added 3-4 chunks of hot dog into each muffin before baking). This recipe always turns out fantastic. Thanks for the recipe!

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Franny

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Mar. 6, 2008

The best cornbread I've ever been able to make (but not the best I've ever eaten) -thanks for the recipe! I didn't have sour cream so I substituted yogurt, and doubled the sugar as several other people suggested.... it came out very moist and tasty.

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EGGIWEG

	Cooking Level: Expert Home Town: Walla Walla, Washington, USA Living In: Hilo, Hawaii, USA
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Reviewed: Mar. 6, 2008

Easy to make. Soft, smooth, delicious flavor, but very crumble. Hard to split open and butter. Still very yummy to eat plain. My family loved it!

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Julie T


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Reviewed: Mar. 5, 2008

Incredible. This was so delicious. The only thing I would change would be to make more so I can have more at one sitting.

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