Reviewed: Dec. 25, 2007

Wonderful. I will definitely make this again.

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FRSTLADY

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Oct. 1, 2007

Just because you put cornmeal in the batter does not make it cornbread. More like a sweet cake or breakfast cake.

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SUSAN HENDERSON

Cooking Level: Expert

Living In: Huntsville, Texas, USA

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Reviewed: Sep. 11, 2007

Extremely crumbly. Very sweet and soft cornbread, probably best for using over a stew or chili, as others had already said. My guests would go to put butter on and the cornbread would just collapse in their fingers.

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Allie

Cooking Level: Expert

Home Town: Wayne, Pennsylvania, USA

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Reviewed: Jan. 25, 2007

Since I'm from TX and we don't normally make our cornbread to taste like cake....I have to try this one. We eat cake if we want some sweet bread. One of the things I remember about my dad (and so do the children who are old enough to remember him, he passed away 30 years ago)is every night before he put anything on his plate he crumbled his cornbread in his glass of milk to eat as a finishing touch to his meal. Don't see folks doing that anymore. :( So right now I won't rate this recipe as good...

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MILDRED5

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Reviewed: Jan. 17, 2007

I made this fantastic moist, fluffy and sweet recipe last night for 3 people. We had 1/2 the pan left over. When I woke up this morning I planned on having a piece with breakfast, but there was none left. :( I will make this often!!!!

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ChefDadWouldBeProud

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Fair Oaks, California, USA

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Reviewed: Jan. 7, 2007

Very good! Really makes alot. Served with Flatlander Chili.

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Jeffrey

Cooking Level: Intermediate

Home Town: Mosinee, Wisconsin, USA

Living In: Zeeland, Michigan, USA

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Reviewed: Jan. 2, 2007

This cornbread is awesome! I followed the recipe precisely (used salted butter not margarine) and 1/2 percent milk. It came out great! Very cake like and sweet.

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kkoring

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Reviewed: Dec. 9, 2006

Flavor more than good, it was EXCELLENT! The only downside, it’s way to crumbly. As others, I used 2 1/4 cups mix, and 1 cup cornmeal. I did decide to refrigerate, and it held together better. Next time, I think I will add even more cornmeal. This recipe needs a little TLC, so only 4 stars…the taste definitely deserves 5!

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Dottie

Cooking Level: Expert

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Reviewed: Nov. 27, 2006

Really great, I'm not a big cornbread fan but we made chili an this went so well with it! Definitley recommend it!

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MARIAHAYS

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Reviewed: Nov. 27, 2006

We went to a friend's house for chili, and I brought this cornbread. It was a HUGE hit. I'm not a very experienced cook, so I was a little apprehensive about some of the ingredients at the store. I saw Buttermilk pancake mix and Buttermilk biscuit mix -- I looked at the ingredients in both and wasn't sure which one to use. Then I didn't know whether I was supposed to get "self-rising" yellow corn meal or not. There were cornbread recipes on the back of both kinds of corn meal, so I was really confused. Finally, my husband had salted butter on hand, but I didn't know whether to use that or unsalted butter. I ended up using Bisquick buttermilk pancake mix, self-rising yellow corn meal, and unsalted butter. It was perfect.

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ChefNoTell

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Reviewed: Nov. 23, 2006

I made this cornbread last year for Thanksgiving (which was held at my home). This year I had soooo many request for me to make this again that I could not say no. I made it, and the funny thing is that everyone ate it before the dinner was even served!!!!

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GABESGIRL

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Monrovia, California, USA

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Reviewed: Nov. 19, 2006

Holy Moly! What a delicious dish! I made this dish for Thanksgiving last year and people gobbled it up and loved it! So sweet and yummy!

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SONGERZ

Cooking Level: Intermediate

Home Town: Merced, California, USA

Living In: Lake Forest, California, USA

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Reviewed: Nov. 18, 2006

The cornbread tastes great. It has good flavor, good consistency, and it is best served warm. Like some of the other reviewers, I am picky with cornbread, but this one simply tasted better than all of the other cornbreads I have tried in the past.

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Fred Iacoletti

Cooking Level: Expert

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Reviewed: Nov. 18, 2006

If you like a sweet cornbread, this is wonderful. It does have a more cake like texture rather than crumbly. I used non-fat milk rather than whole and it came out fine. It is very buttery and moist.

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RINNTINTIN

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2006

I think there's too much sugar in this recipe. It stuck to the pan pretty badly. I would suggest that you grease and flour the pan very well. Once I got it out of the pan, it was delicious, though.

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pinkbaker

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Reviewed: Nov. 4, 2006

Although I changed the recipe somewhat, I am giving this 5 stars based on the texture of the finished product and the versatility of the recipe. I used less sugar, more corn meal, and less butter. Next time I will use even less sugar and more corn meal. I love the cake-like, tender quality; my husband prefers old-fashioned cornbread & said he did not care for this (although I did notice he ate 2 hunks) but I will definitely make it again. I paired it with Cha Cha's White Chicken Chili from this site, and what a great combo!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 27, 2006

Really good flavor, but a little too cake like for what I had planned. I served it warm as a desert with a dollop of honey butter on the side. As a dessert it was a hit!

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Jeannie79

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 20, 2006

I used Buttermilk Pancake mix instead of Buttermilk Baking mix. Wasn't sure if this was what they were going for - but tell you what...it turned out awesome - so oh well! Yummy! Very Moist and delicious!

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Oct. 18, 2006

I hate cornbread...BUT NOT THIS ONE. It is just awesome served with chili or ham and beans. Not dry and grainy like most cornbread. I made the adjustments using less mix, more cornmeal and people raved about it. Definately a keeper recipe. It is soooo easy and is great left over the next day too. It is crumbly but just let it fall in with the chili and it is delish!!

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