Reviewed: Feb. 18, 2009

This is good stuff!! Ive made it several times. It goes great with Flatlander chili. My girl friend like’s it so much she calls if corn Cake! The iron skillet is very important. I tried it in a glass-baking dish once and it turned out awful.

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Tiki's Kitchen

Cooking Level: Intermediate

Home Town: Winter Haven, Florida, USA

Living In: Anderson, South Carolina, USA

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Reviewed: Jan. 5, 2009

I did not like this at all! It was dark on the outside and mushy on the inside, plus it had no flavor, I will not be using this one again.

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Hailee

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 21, 2008

Concept and ingredients look great...didn't turn out though. We followed the recipe but we ended up with the cornbread being mushy / undercooked. Continued cooking it much longer than the recipe and although it browned on the outside, the inside was still mush.

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ECTWO

Cooking Level: Intermediate

Home Town: Cocoa Beach, Florida, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 6, 2007

I LOVE this recipe. Made it to go with my Red Beans and Rice and it was AWESOME.

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VirtualCook55

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Reviewed: May 1, 2007

I diodn't like this recipe at all. I will make it again and use some sugar. It should have been sweet.

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steplite

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Reviewed: Jan. 20, 2007

I love this recipe. I've made it several times and each time, i get raving reviews. The best thing about this recipe is that it truly gives you a moist cornbread. Countless times I've been told that no one needs to use butter with the cornbread. I've made this recipe as provided and also with several modifications. I've made it with a mixture of mexican and pepperjack cheese; i've made it with onions, jalapenos, and cayenne pepper. It's a super-easy batter to make and it is the best corn bread you'll ever eat. For those that commented on how sweet the cornbread is, it's relative. I didnt think the original recipe was sweet and none of the folks that ate did either. This is definitely worth trying if you're looking for a cornbread recipe. I doubt you'll look any further once you try it. thanks debbie!

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cookin'cookin'cookin'

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Reviewed: Jan. 2, 2007

This cornbread was just ok. It turned out very dry and didn't have much flavor. I won't try this one again.

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Chocaholic

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 9, 2006

This is my favorite cornbread recipe, and I never used to eat cornbread! My husband and I are the only ones that eat it, so I freeze the leftovers. When ever I make chili or pinto beans, I just heat a piece of frozen cornbread in the microwave and put the chili/beans over it. Delicious!

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Ronda

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Reviewed: Oct. 15, 2006

Just tried this recipe and I have to say my friend and I didn't really care for it. It left an odd flavor in my mouth. After I tried it I went back to make sure all of my ingredients were fresh and to make sure I hadn't ommited anything. I will not be making this recipe again.

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Mary G

Cooking Level: Intermediate

Home Town: Manchester, Connecticut, USA

Living In: Bristol, Connecticut, USA

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Reviewed: Sep. 14, 2006

I wanted to try this recipe because of the sour cream. I personaly think that the corn makes this too sweet. I have to agree with Auntnett's review. Maybe it's a southern thing, but corn bread isn't supposed to be sweet. No offense to anyones personal taste, but I can't believe that anyone would want to add sugar to this. Like Auntnett, I also heat the oven to 450 and heat some oil in the empty skillet before adding the batter. I'll make again but I'll leave out the corn.

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sweetnsalty

Cooking Level: Expert

Home Town: Riverdale, Georgia, USA

Living In: Monroe, Georgia, USA

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Reviewed: Jun. 30, 2006

NOT "the best cornbread I ever ate". It tasted decent at first, but after it cooled down it had an odd taste to it. I doubt I will make "this" recipe again, when I've had better. It definitely needs some doctoring.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Jun. 8, 2006

I used Krusteaz corn muffin mix (a little more than 2 cups), omitted the oil and cooked at 400 degrees in a 9x13 glass baking dish. The best cornbread I have made so far!

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AKHEN

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Reviewed: Jan. 8, 2006

I liked this recipe. It uses creamed corn which adds something different. The result is rich and moist. If you want flavorful cornbread, add hot peppers, onions, and/or cheese. I did add the 1/4 c. sugar as recommended by others and used a preheated oiled cast iron pan. I added our own dried habanero chili powder to the batter. We had it with black eyed peas and chopped onions.

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Karen V

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Reviewed: Nov. 8, 2005

This was okay. The first piece was really good, but I dont know....it just wasnt very good after that.

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Christy

Cooking Level: Intermediate

Home Town: Roan Mountain, Tennessee, USA

Living In: Concord, North Carolina, USA

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Reviewed: Nov. 6, 2005

This does make a very moist cornbread with a wonderful, crispy crust. It turned out delicious, but I did do a little doctoring b/c the batter was very bland--I added 1/4 cup sugar, some Tony's Cacheres, cayenne pepper, some melted butter, and another egg for good measure. I had to cook it about 45-50 minutes. It was pretty good, and we had it with chili.

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Ilovetocook

Cooking Level: Intermediate

Home Town: Ponchatoula, Louisiana, USA

Living In: Rustburg, Virginia, USA

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Reviewed: Nov. 3, 2005

I thought this was very good but like some of the other reviews I added 1/4 cup of sugar. I also used a 14 oz can of cream corn. Will probably make this again.

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RACHELANN

Cooking Level: Intermediate

Home Town: Park Ridge, Illinois, USA

Living In: Little Canada, Minnesota, USA

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Reviewed: Oct. 12, 2005

Real cornbread isn't supposed to be sweet! This is how my mother has made cornbread for years, except I don't recall hers having milk in it. I think it has another egg and maybe more sour cream. As with traditional southern-style cornbread - before she found this recipe with sour cream and corn, we heat the oven to 450, not 425, and first heat the empty skillet up really hot on the stove top, add a couple of tablespoons of oil, swish it around to coat the pan, toss in a big pinch of cornmeal, swish it around and let brown a little - won't take but a moment, pour the batter in the pan THEN put it in the hot oven and bake until real good and brown. Nothing better!

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Auntnett

Cooking Level: Intermediate

Home Town: Fayetteville, Georgia, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Oct. 8, 2005

VERY easy and very ggod. Didn't have I skillet, so I used a baking sheet. Came out great!

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NEERONDOGS

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Mar. 2, 2005

Looked very nice but tasted very bland. I was expecting something a lot sweeter and this was more like a corn brick.

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RESPIR11

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Reviewed: Jan. 4, 2005

This recipe was okay but I wouldn't consider this the best corn bread. Too much liquid and not enough flavor.

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Felicia

Cooking Level: Intermediate

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The Best Corn Bread You'll Ever Eat

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