171 Reviews

I made these this morning and they were gobbled up by my family right out of the oven! Unfortunately, I started to make them before realizing that I had corn FLOUR and not cornmeal, but they still turned out great with a cup-for-cup substitution. The only major difference was that the batter was quite thick and didn't even out as they baked, so the tops were lumpy rather than flat and smooth. This made 15 medium-size muffins for me. Quick, simple, and yummy!

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day-hee May 27, 2012

I am a seeker of 'The Best Ever' recipes and have been looking for a delicious and most moist cornbread recipe for ovr 30 years. I have to say, this is the one with a little tweaking, which I always do. I used buttermilk and added a 1/4 of Vermont maple syrup to this one and it was phenominal. I served it with homemade chili and it was even better the next day. Great buttered, but it really doesn't even need it. This is 'The Best Ever' cornbread recipe I will use from now on! Thank you so much!! : )

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wendy0718_4658496 October 30, 2010

I have never tried or cooked cornbread before, as it is not popular here in Australia. I made this for a tex-mex themed dinner and it was very popular. I didn't know what I was missing before, because this is delicious! Absolutely beautiful warm with some butter and a cup of tea too. Will be making this again and again and don't want to try another recipe!

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micro_ang April 08, 2010

This is the same recipe for cornbread that I use all the time. Have tried a few others, including some that seemed a lot more complicated, but this is always the best. A wonderful standard cornbread. I put about 1/3 c. of sugar to get just the right amount of sweetness.

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Karenlyn2 March 23, 2010

Very good!

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IdesofBlue January 27, 2016

I used the 2 eggs and 1/3 c sugar since i didnt want sweet cornbread. Recipe only makes a bread loaf pan. Tastes just like moms. My new go to cornbread recipe.

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karen.wester December 24, 2015

Excellent recipe! I have been looking for it for quite some time. I am excited, and I also believe I now have my 'go-to' recipe. It had all the right ingredients perfectly measured/proportioned. I added some leftover chopped green onions I had in the fridge as well as a minced jalapeño,....because momma is always loving it with a little more zip. ;o) I also reduced the sugar to half - 1/4 cup - because I just don't like it too sweet. I baked it as muffins. Excellent ! Thanks again for this expertly balanced as well as wonderfully tasting recipe !

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debbyo November 19, 2015

delicious and fast! added 1/3 cup panko crumbs over the top before baking for extra crunch!

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Danielle H. November 14, 2015

I have been searching for the perfect cornbread recipe for a really long time - my husband is really picky about his cornbread and doesn't like the southern sugar-less kind. One bite in he declared this was the best one I've made and the search was over. I made exactly as the recipe stated.

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Laura C. November 08, 2015

I doubled the recipe to take this to a chili cook-off. Then switched sugar with brown sugar and increased it by 50% as my husband likes it sweet and added about 1/8 teaspoon of ground cinnamon. I was in a hurry and shook the cinnamon on so I don't have accurate measurements. It came out terrific!

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Dolores M. October 25, 2015
Cornbread