Way too sweet! More like a corn cake. Decent proportions for everything else, though with the one egg it was on the crumbly side. For a good dinner side dish, I used 2tbsp of sugar.
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 :(
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.
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.
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.
Excellent, fluffy, sweet cornbread. A new favorite.
Straight forward and simple without too much sugar. Everyone around my table loved it.
Thanks for the fast easy cornbread recipe. I made two batches. One regular and the other with finely chopped jalapenos for a sweet and savory taste amazing1
I made the 2 egg and 1/3 c. sugar version and used buttermilk in place of the milk. I preheated a cast iron skillet greased with bacon fat :) in the oven and added the batter to the hot skillet. 20 minutes later my husband cut into what he declared was 'the best cornbread' he'd ever had. The crumb was decent and it was slightly sweet. I am glad I reduced the sugar. It was moist yet had a nice crisp crust. Nothing better than cornbread in cast iron. I will use this as a base recipe for cornbread again!
Made this several times now and really like this one. I use half whole wheat white flour and only the 1/3 cup of sugar. I always have to add a bit of milk but that may be because of the whole wheat white flour. My DH says this is the best cornbread he's ever had.. and wants me to "make it every night"... : )