Reviewed: Jan. 5, 2013

Made this on a whim to go with our canned turkey chili dinner (hadn't planned for dinner appropriately). My interest was piqued by the apparent simplicity of the recipe. I was not mistaken, it was quick, easy, and most importantly DELICIOUS! It was the best part of the meal =P I did as review annanthony suggested and soaked the cornmeal in the milk for 10 mins, and used half brown sugar and half white.

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Reviewer:

Sheeoni

Reviewed: Jan. 4, 2013

I was disappointed that my cornbread was dry and crumbly. I used Splenda instead of regular sugar due to the fact my husband is a diabetic and I regularly substitute white and brown sugar with Splenda brand. I wonder if this made it dry ?

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Reviewer:

TXMEME2MANY

Cooking Level: Expert

Home Town: Hebbronville, Texas, USA

Living In: Freer, Texas, USA

Reviewed: Jan. 4, 2013

This was my first time trying cornbread and what a way to dive in! I can't imagine looking for other recipes. This was easy and straightforward, scrumptious and light- utterly delicious. I used milled corn that I sifted, and I still got some crunch. I might try it next time without sifting and see how it turns out. I used half a cup of sugar, but it was still a tad too sweet for me; will use just a little less next time. However, the sugar does make it a great snack on its own, so no worries. I mixed powdered milk and water to get the quantity of milk called for, but in no particular ratio; I just made sure it was really creamy. I did add more corn flour and all purpose flour, about two tablespoons each. It was only when I had it baking that I saw some reviewers had advised 2 teaspoons of baking powder, but with the 3 and a half, it turned out fantastic. Loved it and will definitely keep making it.

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Reviewer:

Hannah

Reviewed: Jan. 3, 2013

This recipe is incredibly easy and delicious! It tastes great with honey!!My children couldn't get enough of it. Definately a keeper!

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Reviewer:

evathecat

Cooking Level: Intermediate

Home Town: Noble, Oklahoma, USA

Living In: Norman, Oklahoma, USA

Reviewed: Jan. 2, 2013

Great cornbread. Heated a cast iron skillet with oil. Crust came out crunchy on the outside and moist on the inside! No changes to recipe!

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Reviewer:

acadianlady

Reviewed: Jan. 2, 2013

This has become my go to cornbread recipe. It's sweet and moist and just delicious.

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Reviewer:

MamaT10

Reviewed: Jan. 2, 2013

Although it is a bit crumbly as others have mentioned, it is still delicious! I took the advice of others and baked the cornbread in a muffin pan instead of a round cake pan, so that we could have individual servings without any cutting. Thanks for sharing, bluegirl!

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