177 Reviews

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 26, 2016

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 24, 2015

Super easy recipe and tastes great. I made two substitutions: buttermilk for the milk and vegetable oil in place of the butter for it was great. Rave reviews from everyone at the BBQ. No left overs :(

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Irisheyes August 22, 2015

The best cornbread I've tasted, and very easy, too. I made three different "versions" of this with all the same ingredients except replacing milk with buttermilk then half buttermilk and half milk. I wanted to see which will taste the best. Your original recipe with just milk is great. I mean, slightly sweet, crispy edges, omygosh I ate 7 in all (from the different versions). When I replaced it with buttermilk, it made it fluffier and softer in the inside but it was very sweet (I recommend reducing the sugar). The same was with the half buttermilk half milk. There was not much difference with the full buttermilk and this one. It was still too sweet. But the original recipe- omygoshhh it was great. Best cornbread I've tasted.

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carylecapuyan August 17, 2015

I don't know what the rave is about. I am a seasoned cook and this was NOTHING to write home about. I added the extra egg and used my cast iron pan and used bacon grease. It was just plain, uneventful, and dry. My search continues for the perfect corn bread.

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Binobam August 09, 2015

Although the flavor was good, it came out dry and flaky. I used 1/3 cup sugar and 2 eggs. Much of the cornbread crumbled on the way out of my cast iron pan.

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Diane D. July 05, 2015

Excellent, fluffy, sweet cornbread. A new favorite.

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Anonymous June 06, 2015
Cornbread