Reviewed: Feb. 22, 2012

This is by far the best cornbread I have ever made, the whole family LOVED it! I did however, subsitute the sugar for honey and the oil for one can of cream corn, fantastic!

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Reviewer:

Lee Ann

Cooking Level: Intermediate

Home Town: Kuna, Idaho, USA

Living In: Loveland, Colorado, USA

Reviewed: Feb. 20, 2012

We loved it! It is the perfect amount for the two of us to enjoy with our left over soup beans the next couple of days.

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Reviewer:

Oldsoul

Cooking Level: Expert

Home Town: New Riegel, Ohio, USA

Living In: Fairfield, Ohio, USA

Reviewed: Feb. 20, 2012

Delicious! This is a great recipe. Don't over stir the batter and it will turn out great! Mine baked in about 20 min. I stuck to the recipe and all I can say is, yum!!!

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Reviewer:

Theadra

Reviewed: Feb. 19, 2012

So good! I used half brown and half white sugar, a tablespoon extra oil, and added a blended can of corn. This is now "my" recipe too!

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: San Francisco, California, USA

Reviewed: Feb. 14, 2012

Made as written except used a little less sugar and sunflower oil instead of veg. oil. Turned out nice and moist - now a family favorite, even for my picky kids. Thanks for the recipe! I made it with the spanish rice bake from this site (only made it vegetarian using frozen crumblers) Great meal and pretty cheap too.

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Reviewer:

stephanied

Reviewed: Feb. 12, 2012

FYI : this cornbread gets very dark. Crispy edges taste like a fresh corn dog from the fair. I may have to try making mini corn dog bites for my boys with this mix.

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Reviewer:

KLassi

Reviewed: Feb. 10, 2012

We have tried many others but this one is by far our favorite.

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Reviewer:

cashep

Reviewed: Feb. 9, 2012

Added 2TBS of agave nectar and reduced sugar to 1/2 Cup. Used 1/4 cup butter instead of oil. Nice and moist.

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Reviewer:

micheleinnyc

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Reviewed: Feb. 8, 2012

Delicious, easy, quick. What more could you ask for? Rave reviews around the table. This will now be my go-to recipe for cornbread!

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Reviewer:

DEIRDRE7

Cooking Level: Intermediate

Home Town: North Bend, Oregon, USA

Reviewed: Feb. 8, 2012

Great! Flexible, too... I added about three tablespoons of soft butter and cut the oil by a little bit. I was out of oil. My Texan hubby approves of this cornbread - and I was worried, since I'm a born and bred Ohio Valley Yankee :)

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