Reviewed: Jan. 4, 2011

i only had 1 egg so i tried this recipe. i loved it. i left out the baking powder and soda. i used self-rising cornmeal and honey instead of sugar. very nice. great with ham/veggie soup or chili on a cold night.

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Reviewer:

gderr the dysfunctional

Living In: Columbus, Georgia, USA

Reviewed: Jan. 1, 2011

Great corn bread. I baked in my cast iron skillet. cut sour cream down to 1/4 C, and added a can of creamed corn. I also increased sugar to almost 3/4 C and plus added some honey. Came out nice and slightly sweet. Everyone loved it. I have made this several times now. a favorite.

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Reviewer:

JuleeM.

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Dec. 13, 2010

I think I've found a new favorite corn bread recipe! Moist and sweet and delicious.

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Reviewer:

ilovegoodfood2

Cooking Level: Expert

Home Town: Port Orchard, Washington, USA

Living In: Kennewick, Washington, USA

Reviewed: Dec. 12, 2010

I even made this VEGAN and it was delicious! Used Tofutti sour cream and powder egg replacer. Great recipe!

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Reviewer:

crschaue

Reviewed: Dec. 9, 2010

I didn't have quite enough sour cream so I tried the add in of creamed corn. Shared with a friend who said it was the best cornbread he's ever eaten.

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Reviewer:

PAMELA D. aPROpos of nothing

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Dec. 5, 2010

What I don't like about most corn bread is that it's crumbly and dry. It feels so dry in your mouth that you have to put a ton of butter on it to moisten it up. My experience is that if you put sour cream in quick bread recipes, it produces a finer crumb and makes the product moister. Perfect! OK, I am from Michigan, so I like my corn bread sweet. ;) I made some honey butter to go along with it. Never got so many compliments on corn bread before. Thanks! Oh, I did add some no-salt canned corn - about a half of a can as I wanted some added texture.

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Reviewer:

TOYMOMMY

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

Living In: Troy, Michigan, USA

Reviewed: Dec. 3, 2010

The flavor of this was very good, but I had two issues. 1)This turned out flat. Not super flat, but not like the picture shows me it should look like and 2)My cornbread sunk in the middle, even after the toothpick test. I followed the recipe exact, only using whole wheat white flour, I made no other changes unless you call using organic ingredients change. I'll try this again and see if it was operator error. Maybe add more baking powder next time? I would normally not rate something three stars if it tasted good but I had to throw a good portion of this away because the middle was not done. I'm a pretty solid baker, so this happening was weird for me.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 23, 2010

I just made this corn bread for my nephew (who LOOOVVESS cornbread) for Thanksgiving, and it is exactly what I was looking for. I also had tried several cornbread recipes, and they were all dry. This is like eating cornbread cake. I followed the instructions exactly, except I used 1/2 cup of sugar, and I sprinkled sugar on top of the batter before baking. It came out delicious! Thanks for another great recipe! I will be making this again and again.

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