Reviewed: Jan. 16, 2013

This is the perfect cornbread recipe. It has just enough sweetness to not be overpowering, it's perfectly moist inside and the top has just the right amount of crisp crunch. It's perfect with a spicy chili or for breakfast in the morning. I will never use another cornbread recipe ever again.

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Reviewer:

KaitCDubs

Cooking Level: Intermediate

Reviewed: Jan. 15, 2013

Leave out all the sugar except one TBS. (That's the Texas in me talking). Very fluffy and light. I use an 8" cast iron skillet, ptr-heated in the oven. Gives it an even browning on the bottom and a crispy edge. Use real butter!

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Reviewer:

aggie83

Reviewed: Jan. 15, 2013

Love this recipe! Great with chili! I cooked the batter in cupcake tins so they would be portioned well and easier to eat.

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Reviewer:

KaylinLM

Cooking Level: Intermediate

Home Town: Ridgefield, Connecticut, USA

Reviewed: Jan. 15, 2013

Very very yummy. Its like a corn muffin and a yellow cake had a baby! Will be using this recipe from now on, especially when I have leftover buttermilk in the fridge and I need to use it up!

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Reviewer:

MLALAK

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Berea, Ohio, USA

Reviewed: Jan. 12, 2013

I tried this once a few Thanksgiving's ago. Really enjoyed this recipe and so did my friends. It's definitely a must try.

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Reviewer:

rijof

Reviewed: Jan. 12, 2013

This recipe was great even though I kinda screwed it up. I started the recipe thinking I had regulars cornmeal. Had to make my own buttermilk as I didn't have any real on hand. When I got to the part to add cornmeal, flour, etc. I looked at my cornmeal bag and it was self-rising. So luckily I hadn't added any salt or flour yet. I added 2 c. Of the self rising mix. Omitted the salt and flour called for on the recipe. It baked for 30 minutes. Top was lightly crispy. It was a dense but sweet cornbread and my guest thought it was exceptional. Served with pork stew and/or with butter and honey. Good both ways. My goof my be my go to recipe but I would like to try this as written. Just wanted to write this review to let cooks know there's a way to use this recipe even if you don't have the exact ingredients. Followed the rest of the recipe as written. Thanks Grandma!

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Reviewer:

olson

Reviewed: Jan. 11, 2013

I've been making this for a few years and people now ask for it. I make it just as like the recipe says except I do pour the batter in a hot buttery iron skillet. It is just wonderful. I always double the recipe and it never goes to waste.

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Reviewer:

Heloteach

Reviewed: Jan. 8, 2013

Really Liked this cornbread! Moist, sweet, and scrumptious! This may be my "go to" sweet cornbread recipe!!

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Reviewer:

SUNNYDAC

Cooking Level: Intermediate

Living In: Worthington, Ohio, USA

Reviewed: Jan. 8, 2013

This is a great cornbread recipe. The end result is light yet moist and sweet. It is slightly denser on the second day, but still holds together nicely and retains its flavor and moisture. I love it grilled in a fry pan the second day.

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