Reviewer:

Cooking Level: Intermediate

Living In: Brea, California, USA

Reviewed: May 9, 2012

Before I made this, I read some of reviews that said it was too sweet with the sugar, so I made it without and it was perfect! Delicious, still plenty sweet, moist and dense.

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Reviewer:

jubs

Reviewed: Mar. 4, 2012

Really good except that it was oddly a little too moist. It kept falling apart as I was trying to cut and serve it.

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Reviewer:

daydreamer03

Reviewed: Feb. 27, 2012

Love this! It much more moist than regular corn bread. I like to add diced jalapenos to give it a little heat.

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Reviewer:

tssunshine24

Cooking Level: Intermediate

Home Town: Stow, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: Feb. 26, 2012

Loved it! Used a 8X8 pan, and baked ~33 min.

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Reviewer:

momofcody

Reviewed: Feb. 7, 2012

This recipe is good, but the sugar needs to be cut in half...Way too sweet!!!

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Reviewer:

Ledia

Reviewed: Jan. 26, 2012

All I can say is WOW !!!!!!!!! But I'll say more. This is so easy and delicious. I followed the recomandations of others and cut back on the amount of sugar and baked in a 8x8 dish. It was sweet and moist with great texture. As easy and tasty as this is I'll never have an excuse not to have cornbread when I want.

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Reviewer:

Bennie

Reviewed: Jan. 21, 2012

Doubled the recipe & baked in a 10" cast iron skillet. First warmed skillet in the oven with a coating of oil then poured in the batter which made a marvelous crispy sweet crust. The sweet almost corn-pudding-like cornbread was great with a bowl of spicy black bean soup. Will try with no added sugar next time to see if it is sweet enough.

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