Followed recipe exactly, except cut the sugar in half since we don't like really sweet corn bread. Wonderful!
This was absolutely atrocious. It was very bland, and crumbly. Not moist in the slightest. I followed this recipe to a tee. I am highly disappointed.
Rather than any 'baking pan', oil/grease a cast iron skillet and heat it in the preheating oven for a few minutes. Pour the batter directly into it and you'll find it makes the crustiest and best cornbread ever!
This is the recipe I have been hoping to find.superb! I used coconut oil and didn't taste it. Cooked it in cast iron, and the crunch was my favourite. DH thought it was dry, but it is supposed to be that way for dipping.
This was very unpleasant. It was sweet enough to be a dessert. I had it with some Boston Baked beans, which were also horribly sweet. My father's comment was that this was "the strangest meal I've had in a long time".<br/><br/>I should let everyone know that we're British, and so as far as we know this may be a very authentic recipe. But to our taste it was far more like a Victoria sponge cake than it was to any kind of bread.<br/><br/>If you've never had cornbread before, you should avoid this recipe or you may get a nasty shock. Unless that is you're looking for a quick and easy cake to go with coffee or tea.
MMM GOOD! Not dry at all, perfect amount of sweetness. Made exactly. Cooked in my cast iron skillet that I heated in the oven. Perfection.
Look no further -- this is an amazing cornbread recipe. Didn't want to run to the store for buttermilk, so I landed on this one because I had all the ingredients. A couple of considerations: I saw the suggestions for adding bits of bacon and corn, and the suggestion for baking it in a cast iron skillet -- so I did all 3! Amazing. I first fried up the bacon in the cast iron skillet then took out the bacon and left the bacon grease in the skillet. I made the batter, added the chopped up bacon and some corn, then I poured the batter in the skillet until the edges were starting to separate from the skillet and I transferred to the oven for about 17 minutes. The edges were crisp and it was very moist!
This isn't overly sweet and we thought it was great bbq cornbread. Thanks!
I loved it! I, myself, would probably give it 5 stars, but my husband said he would give it 4. It was the kind of sweet that doesn't hit you instantly like a desert would, but that you have to take a few bites of to get the full effect, which is good, because I don't like overly sweet cornbread.
Great cornbread! I made this to go with some ham and beans and everyone loved it. Perfect texture, easy to cut and just the right amount of sweetness. Thanks for posting!