Reviewed: Mar. 10, 2013

I've been making cornbread for most of my life, but grew tired of my same-o, same-o recipe. This was a delightful find. I've made it several times for potlucks and have gone home with an empty plate! Not long ago I decided to make a pan just for me. I assemble the ingredients right into the bowl and then realized I didn't have any milk. Bummer..., but oh well I used water instead. This recipe is every bit as good with water as it is with milk. I don't think it effected the taste or texture at all. Thank you for a great recipe.

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Reviewer:

TERIBAKER97436

Reviewed: Mar. 8, 2013

The cornbread was a little on the dry side for me.

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Reviewer:

MmmmmFactor

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Mar. 6, 2013

Absolutely my favorite cornbread recipe! Make weekly and never change a thing. Everybody in my house loves it! Wonderful for breakfast and my kiddies love it for after school snack as well!!!!

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Reviewer:

hillers

Reviewed: Mar. 3, 2013

I have been using this recipe for two years! I haven't used jiffy mix in two years!. What does that mean this is a great tasting dish. It doesn't have a weird after tast like jiffy and it's cheaper than buying jiffy. However I changed it a little. I use 1 cup of sugar instead of 2/3 cup. Make sure your cornmeal has not expired. I used expired cornmeal once and it had a weird (jiffy) taste to it. I also made them in my cupcake pan most of the time (cooked faster). Delish!!!

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jessicaw

Reviewed: Mar. 3, 2013

Very good! I use half butter, half oil instead of all oil. I also use buttermilk powder and water instead of milk. 4X the recipe fills two jelly roll pans. I line the pans with parchment paper. I get lots of compliments on this version of the recipe!

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Reviewer:

Chris E

Reviewed: Feb. 28, 2013

This is a great, quick, delicious and easy recipe! I stopped buying the box store brand and now I make this one. I also use less sugar and add a little bit more cornmeal to make it a crumble less. I made it for a neighbor that thought it was cake! Thank you for this recipe!!

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Reviewer:

divinediva47

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 27, 2013

I will admit I don't care for cornbread. I do like it when mixed with a white/yellow cake mix. I didn't have a box of cornbread mix to mix with a white cake mix so I used this recipe and used half of a prepared boxed white cake mix. I replaced the white flour in this recipe with whole wheat pastry flour. It was delicious! I also liked that it didn't make a huge amount (since I had add it to the cake mix).

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Reviewer:

daushaus

Cooking Level: Expert

Home Town: Pompey, New York, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Feb. 25, 2013

While snowed in by a blizzard, I made this receipe and we absolutely loved it!! I can't wait to have a slice in the morning for breakfast.

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Reviewer:

dee

Reviewed: Feb. 22, 2013

First sweet cornbread recipe I've ever made and it came out exactly the way I like it when I buy it elsewhere -- crunchy on the outside, great texture @ about 22 minutes of baking time in my oven in a parchment lined, ungreased cake pan. Next time, I'll make them in muffins for a more convenient snack size but will make no changes to any of the ingredients listed. Thanks for sharing this -- it's a real keeper! :-)

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Dax73

Cooking Level: Intermediate

Reviewed: Feb. 21, 2013

Fantabulous!!!! very easy to make, comes out just perfect. It's a winter blast here in Kansas, I threw together some homemade chili and fell into panic mode when I realized I had no "jiffy" cornbread mix. I looked online to find something simple and waaa~laaa here it is.. funny thing is I was a splash short of vegetable oil so I threw in a spoonful of margarine, it saved the day!! Thank You Thank You Thank you!!

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