The reviewer gave this recipe 1 stars. This recipe averages a 3.3 star rating.
Reviewed: Nov. 23, 2011
I did not care for this recipe. It is missing a key ingredient.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.3 star rating.
Photo by Christina
Reviewed: Aug. 13, 2011
We really enjoyed this! I used only 1/2 cup sour cream because that's all I had, but it still turned out wonderfully. I also used mexi-corn in place of regular corn. This was a very moist bread! I think next time I'm gonna use a smaller loaf pan, as the 9x5 made a pretty shallow loaf. Thanks for sharing. :)
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Photo by Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.3 star rating.
Reviewed: Jul. 4, 2011
EPIC fail. I should have known--it was like soup. This recipe is missing a crucial ingredient--maybe flour? One cup of corn meal couldn't handle the liquid. I wanted a gluten free cornbread, but obviously this is not it.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.3 star rating.
Reviewed: Sep. 1, 2010
great tasting, even with some of my modifications. i couldn't make it to the store, so i used 1 cup yogurt +1tsp baking soda for the sour cream, and 2 tbs heavy cream to sub for one egg. i used fresh corn, b/c i don't like creamed corn. i was in such a hurry that i goofed up on the pan size; i used one bigger than a 9x13. For a get together with about 12 people, i would double it next time.
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Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.3 star rating.
Reviewed: Oct. 4, 2004
A very easy recipe for someone like myself who had never made cornbread. I only had half a cup of sour cream but the bread still came out very moist.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.3 star rating.
Reviewed: Aug. 2, 2002
I Love this recipe! Very Good. Ummmm!
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The reviewer gave this recipe 3 stars. This recipe averages a 3.3 star rating.
Reviewed: Nov. 14, 2000
Cooked for our company dinner.
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