Reviewed: Apr. 27, 2012

Very similar to one I have made for years except I use Brown sugar instead of white sugar. You can also turn these into muffins! Thanks for sharing.

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Reviewer:

azdiamond

Cooking Level: Intermediate

Reviewed: Apr. 10, 2012

I didn't have sour cream so I substituted with plain yogurt and decreased the milk by a bit and the muffins were awesome! Thanks for this recipe

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Reviewer:

ronandjessie

Reviewed: Apr. 1, 2012

The husband said that this was the best cornbread ever. I tried the recipe as directed, except I didn't have any sour cream. So, I substituted vanilla yogurt. The consistency was good--not too gritty. I will try it next with creamed corn as some reviewers have.

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Reviewer:

cryingwolf110583

Home Town: Vassar, Michigan, USA

Reviewed: Mar. 25, 2012

This was good. I substituted the sugar for honey and the sour cream for yogurt. It turned out great. Will make again.

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Reviewer:

juliee

Reviewed: Mar. 18, 2012

I just had this with some chilli and it was very good. While it was not, dry it was not as moist as a corn bread recipe I've used previously (now lost). That one however was not sweet at all so I have no issues with the small amount of sugar in this one, especially if it's going to be paired with something spicy. The only thing I would do differently is add some creamed corn. If I had read the reviews before I started I might have.

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Reviewer:

SweetPepper13

Cooking Level: Intermediate

Living In: Cave Hill, Saint Michael, Barbados

Reviewed: Feb. 25, 2012

This cornbread is excellent! My husband says it is the best he has ever had. So I'll be making it over and over in the years to come! I followed the recipe exactly - no changes needed! The cornbread is soft, yet holds together well without crumbling (and crumbly bread/cake irritates me to no end). The sweetness is perfect - not too much and not too little. Five stars!!!

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Reviewer:

bluidechic

Reviewed: Feb. 24, 2012

Very tasty,but with a few minor adjustments. I added extra sugar,Cream style corn, & Plain Non-fat yogurt Instead of Sour cream. It was Delicious!

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Reviewer:

Mom2four

Reviewed: Feb. 21, 2012

Wow! Quite good! I used one reviewer's suggestion and added one cup of creamed corn, cutting the sour cream by half. Delicious, moist, and cake-like texture. Will definitely make this again.

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Reviewer:

Lea

Reviewed: Feb. 21, 2012

A nice, basic corn bread.

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Reviewer:

Deb C

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Feb. 19, 2012

This is delicious! 1/4 cup sugar was enough for a lightly sweet cornbread, which I thought was perfect because I prefer cornbread and not corncake. I subbed 0% plain Greek yogurt for the sour cream...it is much healthier and serves the same purpose.

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