Reviewer:

Cooking Level: Expert

Reviewed: Sep. 11, 2005

This has more of a light, cakey texture than a dense, mealy one. A little sweet, but not too much so. We really loved it served with chili!

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Reviewer:

Anne Cole

Reviewed: Sep. 1, 2005

My father loooved this recipe and asks for it all the time. It stays moist for days!

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Reviewer:

cookiegirl

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Aug. 21, 2005

wow!

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Reviewer:

PAUL18

Reviewed: Aug. 10, 2005

Followed directions to the letter and it this recipe had a cakelike flavor and texture, extremely moist and fell apart before I could get it on the plate. Not at all like the cornbread I'm used to. My oldest daughter liked it so it wasn't a total bust. I'm surprised that this did not appeal to me given the rave reviews.

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Reviewer:

GINGER

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Reisterstown, Maryland, USA

Reviewed: Aug. 7, 2005

I loved this recipe, the taste is out of this world. I had to use a larger skillet though (10-12) inch. It's the best I've ever had.

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Reviewer:

kat

Reviewed: Aug. 1, 2005

I absolutely love this recipe! I made it for a church lunch and there were barely any crumbs left over. I only have a 12-inch skillet so I have to scale the recipe up, but it turns out great every time!

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Reviewer:

EMCCREA

Cooking Level: Expert

Living In: Gainesville, Georgia, USA

Reviewed: Jul. 30, 2005

This is the best recipe for cornbread I have found, thus far. I made the first batch exactly as the recipe called. It made a very sweet cornbread. The 2nd batch, I cut the sugar in half, and added a little more milk to the mix. It came out fabulous and fluffier than the first batch. Thanks for this! Next time I will put diced jalapenos in the batter to really mix things up!

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