Reviewed: May 20, 2012

This made good cornbread. I doubled the recipe to make in a 9 inch deep dish pie plate and it was the perfect amount. I will NOT double the salt next time as mine turned out to be a little saltier than is my preference. I also omitted the sugar because I don't like sweet cornbread. I loved the tang from the mayo and buttermilk. I did add 1/2 a stick of melted butter and about 1/4 cup extra milk. I also buttered the top of it IMMEDIATELY after taking it out of the oven so the butter could melt into the top (blame my deep south Georgia roots on that one!). It was still a little dry around the edges for "regular" cornbread but for GLUTEN FREE CORNBREAD it was AWESOME! Will definitely make this again as it is a recipe that the WHOLE family can enjoy.

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Reviewer:

torianne31

Cooking Level: Intermediate

Home Town: Harlem, Georgia, USA

Living In: Willow Spring, North Carolina, USA

Reviewed: Apr. 16, 2012

This is a good gluten free cornbread recipe as long as you use mayo that is gf, I recommend best foods or hellmans. Recipe makes more than it says, 4 servings instead of 2.

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Reviewer:

abminert

Reviewed: Feb. 22, 2012

I didn't have buttermilk so I used cream. I too added a can of corn into the mix as well. FYI a full can of corn is too much and it made it too crumbly. Or it could have been the size of the eggs. The chickens are laying smaller ones lately.

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Reviewer:

Darlene2005

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Home Town: Kennewick, Washington, USA

Reviewed: Feb. 7, 2012

LOVED this! I grew up on Jiffy cornbread mix and liked this even better. Love that it's gluten-free. I doubled this and made it in a greased cast iron skillet. The changes I made were used 1/4c. mayo and 1/4 c. creamed corn and used 1 cup white cornmeal and 1 cup yellow. It came out as yellow. I also didn't have buttermilk, so used the milk/vinegar resubstitute. We used the leftovers to make the Yellow Squash Dressing from this site. YUMMY! Even my kids are requesting both of these again...

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Reviewer:

SBG

Reviewed: Feb. 3, 2012

I’m no connoisseur when it comes to corn bread – I just know what I like on the rare occasions I have it. What I do know is that individual taste (and what regions of the country you’re from too!) is what prevails when it comes to what makes the “best” corn bread. Some insist sweet, others not sweet, crumbly, cake-like, with add-ins, others simply plain. And the list of descriptors goes on and on. I guess my preference must fall on the more cake-like side, as this recipe was just a little dry, a little crumbly and had a heartier, coarser texture than I prefer. While I love the buttermilk, at the same time I’m not sure I cared for the mayonnaise and the slight tang it contributed. This was interesting to try but it wasn’t worthy of it being a “repeat” for me.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 23, 2012

I love this cornbread and have made it many times as is. I would not change a thing. Tastes just like the cornbread my mom used to make

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Reviewer:

luv2cook

Cooking Level: Intermediate

Reviewed: Jan. 9, 2012

great! great! great!

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Reviewer:

Shey

Cooking Level: Intermediate

Home Town: Garden Grove, California, USA

Living In: Eugene, Oregon, USA

Reviewed: Dec. 22, 2011

This recipe is okay. I could really taste the mayo in it. If I did it again, I would probably tone down the mayo, add some butter, and add a little flour instead of a little bit of the cornmeal. But it really isn't bad.

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Reviewer:

jman4god777

Cooking Level: Intermediate

Home Town: Benton, Kansas, USA

Living In: Haviland, Kansas, USA

Reviewed: Jul. 29, 2011

Thank you for this wonderful cornbread recipe! This is really so good, wholesome and tasty, the kind that I like, no white flour, no butter, just corn meal, so healthy! I just substituted the mayonnaise with reduced fat yogurt, it is very moist even the next day. I will make this again and again!

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Reviewer:

Magoulianitissa

Cooking Level: Expert

Living In: Athens, Attica, Greece

Reviewed: Jul. 26, 2011

This cornbread is good, but from all the reviews, my expectations were higher. I doubled the recipe, used all the ingredients as stated (except substituted Splenda for the sugar), and added a can of corn. Normally when I sub Splenda, I half the measurement because it tends to be sweeter, but in this case I would not halve it. The recipe was not too sweet. I used Polenta instead of corn meal --which makes the bread stiffer. Perhaps the polenta absorbed the oils because the result was dry. I doubled the recipe and baked it in a frying pan as directed. The corn bread was not inedible (I actually liked it); my husband prefers the corn meal.

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