This was my first time making cornbread from scratch. I was looking for a recipe with cheese and came across this one. I had all ingredients but the buttermilk. I just made my substitute with milk and vinegar. At first I thought the batter was too runny, but having worked with cornmeal in making polenta, I realized the cornmeal would soak up the liquid and firm up. I baked it in a glass dish for 32mins, and it came out perfect! So moist and delcious! I never knew how easy it could be! I've always heard how the bread could come out dry, so i never attempted it. .not in his case! Thanks for posting this recipe
Very good recipe. It could use a bit of oil though. Seems like that is not enough butter to be moist enough. It was very cheesey and we added half a small onion too. I am definitely saving this recipe. Goes GREAT with chili!
Excellent! Made a double batch, using only one can of corn,,,ratio seemed perfect. This recipe is a keeper for sure!
This is delicious. I added a bit of cayenne pepper to give it a little spark.
@AnnieS321: I can only think that you used too much of a certain ingredient.
PLEASE NOTE: The METRIC quantities are really wrong. I'm from the UK so am used to measuring in Grams, etc. Luckily, I have electronic scales that weigh in g, ml, oz. However after using my CUP measuring bowls on my electronic scales I notice the error. If you're from the UK invest in measuring cups
Right now it's time for some more cornbread yum! :o)
What did I do wrong??? I followed the directions and unlike all the other reviews, mine came out greasy, heavy and tasteless. Any ideas?
Wow, evelyn, this truly is a yummy cornbread! It is so moist and cheesy with just the right amount of sweetness coming from the corn kernels! Mmm, it was gobbled up in my house! :) I decided to add in some onion and used a herb infused butter, which added a nice touch, but Im sure the bread would have been just as lovely with out it. As you can see I used a bundt cake pan for the bread, which worked out nicely and didnt change the baking temp at all. THANKS SO MUCH for sharing this lovely keeper of a recipe with us! Itll surely be made again!
This cornbread has a fluffy cake-like texture, I would have to say that this is one of the better recipes for cornbread, it is really good I also added in some fine chopped jalapeno pepper, thanks Ev!....Kitten :)
Delicious! Instead of fresh corn, I used a can of Mexican Corn with red and green peppers. The sharp cheddar adds a nice flavor to the cornbread. We enjoyed this very much. Thanks for posting. Nick's Mom
Very nice cornbread recipe! The texture was light and moist and the flavor was delicious. It was the perfect compliment to the potato casserole I served. Thanks Evelyn for sharing this recipe!