Great recipe, perfect for muffins also, though grease the muffin tray with butter for best results.<br/><br/>My variation on this recipe is to use a cast iron skillet. Follow the recipe as above, but use a preheated 10 inch cast iron skillet, drop a heavy pat of butter, spread around as it's sizzling, then pour the corn bread batter into it so that the still melting butter makes a ring around the edge after filling the skillet. Then bake as directed, though I usually leave it in for a little longer eyeballing it to get that nice extra sweet golden top and crust.
Very easy and full of flavor! A great sideline to the spicy lentil & cabbage dish I served. Thank you for sharing such a great recipe!
Just what I was looking for- a sweet and simple corn bread recipe to go with a spicy veg chili on a cold fall night. Thanks!
Great recipe! Easy and delicious. Sweet but not too sweet. I made the recipe as written and was extremely happy with how it came out. I didn't have a 9-inch round cake pan so I used a 9-inch round pie plate instead. It worked great. Perfect wedges of cornbread deliciousness.
Fantastic! I have looked for years for a great sweet cornbread recipe. I love this, and so do my kids!
We love this corn bread!!!! I think I could serve this to DH as dessert :) He asks me to make this whenever we have beans. And let me tell ya.....It goes good with a lot more than just beans. Love the sweet flavor and moist texture of this cornbread!!! Thanks for sharing!!!!!!
This is our favorite corn bread recipe. It's sweet bread, and that's the way we like it. It goes great with chili and other mexican type dishes. We make it in a 8x8 pan and it makes a nice fat bread. It's moist and it cuts great. Not super crumbly. Wouldn't change a thing - great recipe!
Easiest, tasiest bread/muffin recipe ever! Served with chili, and the family loved them!
All I can say is that my husband who doesn't really like corn bread ate all of his and said it's the best cornbread he's ever had.
Great recipe! Tasted fantastic and not crumbly.