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Could not possibly be improved. Made exactly to recipe.
Just made these for thanksgiving. I made them with buttermilk (thanks for all the recommendations). I also made it as muffins, baking them about 14-15 min on 400. They are sweet and moist, even without putting butter in top!
This was e-z to put together.Mine had to be in the oven for 25 minutes as when I checked it at 20 minutes it was still wet inside.
I have been looking for the perfect cornbread recipe for years. I finally found it. Thank you!
My family and I just finished eating this with some soup and we all LOVED it! My toddler ate three whole pieces by herself! Hubby asked "How did you make the cornbread so perfect?" Thanks for a great recipe! :)
I made this with buttermilk - EXCELLENT!! Thanks for sharing the recipe.
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!! : )
My family loved this cornbread, even my husband who always likes to say he's not a "bread" person. And it is so simple, no need to buy ready-mix cornbread. Loved this. Thanks for sharing.
Yum. Good corn bread. I baked it in an 8x8 glass pan and I left it in for 20 minutes...it tooth pick tested fine so I took it out...and then it fell in the middle and wasn't quite done! So next time I will leave it in for 25 minutes.
Excellent! I realized as I was putting the bread in the oven that I had forgotten the melted butter. I poured it over the batter and mixed it in as much as possible. I figured I had ruined it. It came out perfect!!!.Thanks for posting this fool proof recipe.