This is buttery and melt in your mouth cornbread!!. I made a mistake and handed my BF a can of creamed corn instead of corn kernels which I used in this cornbread, but it still turned out to be a tender sweet cornbread. I doubled the recipe and used the full two cups of sugar. I loved this corn bread. This will definitely will go into my permanent recipe books!
I went looking for this because I had told my daughter how good Kittencal's recipes always are. We were fixing white chili and thought the cornbread would be good with it. And it was good - but not really better than Jiffy and a whole lot more trouble. 3 bowls and a mini-chopper (for the corn) later, we had corn muffins (my 9x13 is missing!) that went well with dinner, but created a whole lot more dishes than the already overloaded from Christmas-holidays-filled dishwasher could handle. Anyway, while it is a fine tasting cornbread; for the effort, cleanup and calories concerned, we were disappointed. Thanks, tho, Kittencal - I always look at your recipes when they turn up because they are usually winners. Update on this review: although a lot of effort for a cornbread, the leftovers were rated high by my family, the recipients thereof, so I have added a star to my original review. On taste alone it is a good recipe and great for a special dinner where cornbread fits in and the effort would be appreciated.
This was a very moist cornbread, even two days later. I did use less sugar and added honey, also had farm fresh butter...and fresh corn, about 2 ears. Served with ribs on the grill, thanks for the recipe.
Kit - my oh my this is delicious cornbread! I served it with homemade chili tonight and boy it was just as the title says - melt in your mouth. So light and buttery!! I used a 9x13 pan for baking and it took 25 minutes in the oven. Made for Zaar Cookbook Tag and also posting picture for Live Strong Event in the photo forum, May 2008. Thanks Kit!
yummy cornbread Kit, this went great with your stew, another winner, thank you
This made a mighty fine pan of cornbread. I used 3/4 cup sugar, and it still tasted great. I was a little concerned that the bread would rise right out my cast iron pan and make a mess in the oven, but it turned out well. Kinda tall, like a layer cake. Thanks, Kittencal!