177 Reviews

Straight forward and simple without too much sugar. Everyone around my table loved it.

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kgnunn May 30, 2015

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

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Tina M. May 29, 2015

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!

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Jacki Hudson F. April 01, 2015

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"... : )

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surfin' chef March 31, 2015

This was a good cornbread. I did have to cook it longer then the recipe stated to make sure it was done. I will make this again but next time I will use a bigger pan so it's a bit thinner.

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Ceezie March 20, 2015

Perfection. Just sweet enough. Perfect crumb & crust. Excellent!

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DoveChocolatierinKY November 14, 2014

Made it exactly like the recipe said, but here's two warnings! <br/><br/>1) Cool down the butter before you use it or your milk will curdle!<br/>2) Use finer cornmeal if you can. I used a brand I've never worked with before, and it had visibly bigger chunks in it, which caused it to be a big turn off in terms of texture.<br/><br/>I think if I avoided these mistakes, then it would have turned out quite nice! :)

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Utsukushi November 09, 2014

It was just ok. It really didn't have much taste.( I am not a novice cook) I probably won't make this again.

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momwithcats November 03, 2014

This is easily one of the best cornbread recipes I have tried. I added the extra egg, (kept the same amount of sugar) and cooked it in a clay baker. The added moisture of the clay baker made for the perfect texture. A little honey butter was the cherry on top! Thank you Crazycookinmama!!

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Figkis October 21, 2014

This is the best cornbread ever! It's fast and simple and I made muffins out of them and saved half of them on the freezer. When I need them I just warm them in the oven and it's delicious.

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Zoe W. June 21, 2014
Cornbread