Reviewed: Nov. 6, 2009

We really enjoyed this - very simple and easy to make, great flavor without being dry and crumbly like so many cornbreads are. I used Bisquik and added about 3T of buttermilk powder, I added about 3T extra cornbread too. To avoid having it crumble and break apart, allow it to sit for about 10 minutes from the oven, slice and allow to rest another 8-10 minutes before removing from the pan.

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EKERR19

Cooking Level: Expert

Home Town: Arvada, Colorado, USA

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Reviewed: Sep. 7, 2009

Is is weird to say that this cornbread is...fun? It is, though! I had to substitute some non-fat buttermilk for the milk in the orig recipe, and I use a popular light margarine brand instead of butter. (Bisquik or other pancake/baking mix for the buttermilk mix.) I baked in two 8x8" brownie pans for 24 minutes. They are perfect! Sweet but not too sweet, just a hint of tanginess from the buttermilk I used, light texture, great pale color... everybody loves it. This would be great with butter and syrup for breakfast and it was awesome with my spicy chili, too. A wonderful recipe, I am so glad I found it!

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moxie & mirth

Cooking Level: Intermediate

Home Town: Pomona, California, USA

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Reviewed: Jun. 27, 2009

This is the best sweet, cake-like cornbread! Not a dense, savory variety so try a different recipe if that's your preference. I halved the recipe but still used 2 eggs and had no problem with crumbliness. Delicious with white chicken chili II (this site) and just as good the next 2 days with leftovers and breakfast. Surpisingly full corn flavor for just an 1/8 cup (in half recipe) of cornmeal. My half recipe fit perfectly in a deep 8x8 square pan & looked as good as it tasted. Can't wait to make this again!

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CatLovesD

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Akron, Ohio, USA

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Reviewed: Mar. 17, 2009

The best cornbread I've ever tasted- husband, kids, friends all agree! But beware - it does not keep well. Two days, tops, but it's so delicious it will be easy to eat immediately!

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Anne G.

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Reviewed: Feb. 5, 2009

I tried this last night and it was great!! Perfect recipe. Thank you for sharing it!

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-L

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Reviewed: Dec. 12, 2008

I'm so glad that I was pointed to this recipe while looking at the reviews for White Chicken Chili I--this was the perfect side dish for that. It was surprising that cornbread could be both moist AND crumbly, but the crumbliness was just right for soup. I even almost messed this up by forgetting to add the cornmeal! As I was putting it in the oven, I realized "something" was missing--I just stirred it in and it came out great, anyway. I used bisqick, as I figured that was what it was calling for and I halved the recipe (used 2 whole eggs, though) and put it in an 8x8 pan. This isgoing to be my go-to cornbread recipe from now on!

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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Nov. 9, 2008

This is similar to the cornbread our sorority house cook used to make. We LOVED it and would fight over it. Hers had less baking powder (1 t.) and cornmeal (3 T.) and more milk (1 1/2 C.). Maybe that makes it less crumbly because I don't have that problem. Everyone who tastes it asks for the recipe. One family friend even made it a new tradition at her house for Thanksgiving. But it is sweet-- I even eat it with ice cream sometimes :)

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KathCook

Cooking Level: Expert

Living In: Danville, California, USA

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Reviewed: Nov. 3, 2008

This is the best! Everyone loved it, even the kids! My hubby is not a fan of cornbread-I had to force him to try it and he loved it! We ate it with Boilermaker Tailgate Chili from this site. EXCELLENT!

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angela

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Reviewed: Oct. 23, 2008

Delicious. By far the best tasting cornbread ever. Crumbly though....but I can work around that.

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GinMarie

Cooking Level: Intermediate

Home Town: Convent, Louisiana, USA

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Reviewed: Oct. 4, 2008

Very quick and easy, light texture, although I did add extra cornmeal. Will definitely make again!

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nightnurse1976

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Reviewed: Sep. 9, 2008

This is very good, it tastes similar to Marie Callender's cornbread mix. I stopped making homemade because I like the cake texture. I will make this from now on!

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MSWESTCOAST

Cooking Level: Expert

Home Town: Pomona, California, USA

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Reviewed: Jul. 28, 2008

Absolutely wonderful. My family loves this corn bread. It tastes like there's a bit of pineapple juice in it, but there isn't. Very light and crumbly. I used only 3/4 c. sugar, 3/4 c. Egg Beaters and 1 c. of canola oil in place of the melted butter. This recipe is a keeper.

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DI3MOOSE

Cooking Level: Expert

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Reviewed: Jun. 22, 2008

I don't understand why some reviewers here said this was not corny enough. It was exceptional! I will make this over and over again!

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Cacki

Cooking Level: Intermediate

Home Town: Delmar, Maryland, USA

Living In: Fruitland, Maryland, USA

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Reviewed: May 29, 2008

Not traditional but very easy and tasty. I halved the recipe and doubled the cornmeal to make it more "corny". Didn't have any problem with crumbling. Served with Hawaiian Style Chili from this site that we like very much.

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CONNIE-O

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2008

There are only a few recipes that my family would consider 5 Star, but this is one of them! Easy prep for me and my family enjoyed every bite. This cornbread is dense, moist, buttery and yummy, with a nice sweetness and a crumbly texture. It was still delicious and moist the next day, when I reheated and served the leftovers. I'd recommend this recipe to anyone looking for an easy to prepare, sweet cornbread!

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LoreleiAmI

Cooking Level: Expert

Home Town: Torrance, California, USA

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Reviewed: Apr. 24, 2008

I will never make another cornbread! This tastes great crumbled into chili or bean soup. It has one awards at my church chili cook-off!

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ERIN_ERRICO

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Reviewed: Apr. 5, 2008

The taste was okay, but the texture was kind of crumbly for my family's liking. Sorry, I won't be trying this recipie again.

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LEANNESTORRIE

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Reviewed: Feb. 15, 2008

My whole family loves this bread. Even my picky daughter - and she doens't like ANYTHING! Thanks for the great recipe.

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GOMOLLK

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Reviewed: Jan. 15, 2008

My husband and I LOVE this cornbread! I have been making the cheapie jiffy cornbread for years, and decided to try something different when having guests over. I think we gobbled up the entire pan! If you are looking for a dense cornbread, similar to the box kind, this is not for you! This recipe is for a very sweet light bread, and I often serve it on a plate with a fork, like a cake. It also makes a HUGE 9x13 pan, so it's great for groups. (or families!)

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Rpaulsen

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Reviewed: Jan. 11, 2008

This is the only cornbread I will make from now on! My husband doesn't usually like cornbread because many times it's too dry and crumbly. After tasting this recipe he said, "Don't lose this recipe! I love it!" I like that the cornbread is sweet enough that you don't really need to spread butter on it, but still good if you do. Yes, it is still crumbly, but the soft cakey crumbs are easy to scoop up and eat! The only downside to this recipe is that I found it didn't taste as good the second day - not sure why. But it didn't last long in our house anyway!

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