Reviewed: Mar. 16, 2013

It's utterly delicious! Not too sweet and very easy to put together! I used white cornmeal and kept everything the same. I also forgot to beat the eggs before I added it, but it's still pretty good.

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Reviewer:

Hungry_Asian

Cooking Level: Beginning

Reviewed: Jan. 29, 2013

These are delicious. The End. :D

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Reviewer:

Winter

Reviewed: Jan. 5, 2013

This a fantastic cornbread recipe! We love our cornbread sweet, and this one is just perfect. The only thing I change, is I use regular milk (whatever I have on hand) instead of heavy cream. Still turns out delicious. I usually cook these as muffins, and have found that they don't take as long as the recipe calls for to bake. It usually doesn't take more than 12-15 minutes.

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mommycooks

Cooking Level: Intermediate

Reviewed: Nov. 26, 2012

This cornbread is out of this world. I always make doubles for corn muffins to eat throughout the week. Thanks for sharing!

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Reviewer:

Toni

Reviewed: Nov. 9, 2012

Taste was good, but this was so crumbly it was a mess to eat.

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sharonrose2

Reviewed: Oct. 31, 2012

Loved the texture & sweetness! These were perfect with chili and better than any of the other cornbreads at the potluck!

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Reviewer:

buylocal

Reviewed: Oct. 30, 2012

Awesome! I grew up on Jiffy cornbread, but I recently moved to Canada where it is not sold. I tried a different sweet cornbread recipe, and it just wasn't very good. So, I tried this one. OMG, this is BETTER than Jiffy....and you know it must be good for a southern girl to say so! I made this as part of a dinner for some Canadian friends who had never even had cornbread (or who didn't like it), and they all raved over how amazing it was.

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Reviewer:

peekoos

Reviewed: Oct. 28, 2012

This is fantastic! Not too dense, with just the right sweetness. I did as another commenter suggested and substituted 3/4 C milk and 1/3 C melted butter for the cream. It's a keeper.

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Reviewer:

coruscate

Reviewed: Oct. 22, 2012

Yummy. I substituted milk for cream (1 cup) and added 1/4 cup sour cream. I also added 1/2 t sea salt. It only took my muffins 17 minutes to bake, so watch the time.

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