Reviewed: Mar. 22, 2013

Loved this - used yellow cornmeal and powdered buttermilk and water. Four stars instead of five because the baking time is way off; others seem to have had the same problem! Mine was a breath away from being overdone at not quite twenty minutes. Next time I'd start with 15, or lower the baking temp. Fabulous flavor, though, and just sweet enough! Thanks!

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Reviewer:

ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

Reviewed: Jan. 19, 2013

pretty good just tweaked it a tiny bit used yellow cornmeal as i had that on hand. used splenda instead of sugar and had to make a homemade buttermilk 1tb lemon to 1 cup of milk . pretty good recipe I enjoy it goes good with chili. great served warm with butter and sugar free maple syrup. how we northern new yorkers love our johnny cake/cornbread. oh instead i used peanut oil also. pretty tasty

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Reviewer:

GADGETFREAK1974

Cooking Level: Intermediate

Home Town: Ogdensburg, New York, USA

Living In: Canton, New York, USA

Reviewed: Jan. 5, 2013

This is an amazing cornbread recipe. Great texture and flavor. I made it for cornbread dressing, and now I will be making more for the family to eat because it is so good! Thanks for the recipe!

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Reviewer:

nnorrell

Cooking Level: Expert

Home Town: Collins, Iowa, USA

Living In: Ankeny, Iowa, USA

Reviewed: Nov. 19, 2012

Tastes like cake. Good.... but not like cornbread.

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Reviewer:

shelia58

Cooking Level: Intermediate

Reviewed: Jun. 4, 2012

I hate cornbread but this was so good. I took it to a party and everyone ate it all.

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Reviewer:

arlina76

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

Used Splenda rather than sugar -- otherwise followed recipe exactly.

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Reviewer:

Grace T.

Cooking Level: Beginning

Living In: New York, New York, USA

Reviewed: Feb. 13, 2012

This is excellent. My only concern is that 4 teaspoons of baking powder is a lot of sodium in addition to the baking soda and salt. I used 3 teaspoons and it cam out perfect. Next time I will try 2 and 1/2. I also used yellow cornmeal because I like the color. I like my cornbread with a rich corn flavor so I might play around with adding some pureed corn next time. As written, this recipe only took about 20 minutes to bake.

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Reviewer:

julie a

Cooking Level: Intermediate

Home Town: Williamsville, New York, USA

Living In: Lewiston, New York, USA

Reviewed: Sep. 20, 2011

This is exactly the type of cornbread I want to have when sitting in front of a large bowl of beans & ham. Wonderful! I too made in preheated cast iron skillet - had 2T of butter melted in same and then used 1/8 cup corn oil in mix. I only use freshly milled coarse cornmeal and it gave a wonderfully rustic texture to bread. Just a hint of sweetness, so if you're in the mood for an ooegy-goooey sweet cornbread, this isn't the one - this is the lovely crumbly perch on the side of my bowl of soup, stew, or beans and enjoy type bread. Mine was perfectly cooked in 23 minutes.

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Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Sep. 11, 2011

I only made one change and that was using melted butter instead of corn oil. I baked this in my cast iron skillet--I just added a couple tablespoons of butter to my cast iron skillet and let it melt in the skillet while the oven preheated before I added the batter. 350* for just about 30 minutes. This reminds me of MY grandmother's johnnycake which is such a wonderful feeling as I miss her terribly. I'll make this again.

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