Reviewer:

crush

Reviewed: Sep. 26, 2011

LOVE this corn bread!

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Reviewer:

Leo

Reviewed: Sep. 22, 2011

I've never made corn bread from scratch before, and now I will never buy the box again! So easy and delicious!

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Reviewer:

ashleyarcher2

Cooking Level: Beginning

Home Town: South Bend, Indiana, USA

Living In: Houston, Texas, USA

Reviewed: Sep. 10, 2011

Excellent. Made it as written.

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Reviewer:

Peach

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

Reviewed: Aug. 28, 2011

We loved this bread. It is sweet, delicious and moist. I added a couple of extra tablespoons of sugar and about a quarter cup of honey. I also baked in a preheated cast iron skillet for 20 minutes and it turned out perfect

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Reviewer:

cmgt

Reviewed: Jul. 31, 2011

My family enjoyed this recipe. The only change I made was to use 1/2 cup of sugar -It definitely needed the extra sugar. Instead of making cornbread, I made it into 10 corn muffins and baked for 20 minutes. Yummy!

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Reviewer:

WasntMeSB

Cooking Level: Intermediate

Home Town: Gloucester, Massachusetts, USA

Living In: Cottage Grove, Wisconsin, USA

Reviewed: Jul. 21, 2011

I have made this several times and followed recipe exact...YUMMY! Well, last night had planned to make with dinner when I found I had no sour cream. I decided to puree some cottage cheese. I just added the milk plus 2 Tbls and put in blender. The batter was slightly thinker. It was fantastic, creamier then original and soooo moist! This recipe was already great, but now even better.

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Reviewer:

juliamom42

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Fort Campbell, Kentucky, USA

Reviewed: Jun. 12, 2011

I've made this recipe twice. It is very moist and makes a wonderful addition to any meal. The second time I made it, I doubled the amount of sugar ( 1/2 cup)and I liked the result better. Although the original was good with main course meals (chili, etc.), the sweeter version was delicious when eaten on its own. Either way, it's a great recipe!

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