This is good, and I've had satisfactory results using a little less sugar and substituting some/all of the canola oil for butter. I would describe the original recipe as good, moist, sweet, and slightly crumbly. The oil substitutions seemed to result in a slightly dryer and less crumbly cornbread. I love having cornbread with chili. I'm intrigued by suggestions to try this in a cast iron skillet greased with bacon grease... maybe I'll try that someday. Thank you for the recipe! :)
Delish. I used buttermilk and it came out moist and the sweetness was just right. I only baked it for 20 minutes but I love the crispy crust part of the cornbread so the next time I will leave it in for 25 minutes. Thanks for posting it.
What a wonderfully easy recipe that turns out perfect EVERY time. My husband is from Canada and he and his family had never had cornbread before. Now he begs me to make it all the time. He is hooked as am I! Thank you chef for a GREAT recipe!!!
First time ever making cornbread! These were yummy. I made muffins and had them with Navy bean soup. My 1 year old really liked them too. I'm going to try them with buttermilk and some maple syrup as suggested.
Made this as directed using milk and a little lemon juice. Good. Better with butter and honey.
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! :)