This was an outstanding cornbread, thoroughly enjoyed
What a great cornbread recipe! I used white corn meal this time. It rose beautifully and had a nice crumb. Not too dry at all. Will make this again. Made for our U.S. Southern meal for Culinary Quest.
So easy to make, yet really delicious. The cornbread was flavorful yet not too dry (which seems to be the case with many cornbread recipes that I've tried). I'm glad this one worked out so well for us. Thanks for sharing your recipe, Lavender Lynn. Made for 2014 Culinary Quest (U.S. Southern Cooking).
Moist and delicious. Great if you're down to a few cardinal ingredients. I used closer to 1/3 cup sugar and mine turned out very crumbly, but tasty nonetheless.
I have made this several times now. It is always a favorite. If I have it on hand, I add about a 1/4 cup of honey to the mix. Thanks for posting.
Great taste! Very moist. Very easy to make. We enjoyed this very much. Thanks for sharing your recipe.
Great tasting cornbread. It's almost the same recipe as on my box of cornmeal. Only change is the shortening and the amount. It uses oil and a bit less. Served this with a nice chili for a very delicious meal. Thanks for posting. :)
Pretty tasty and very easy. I baked mine in my pre-heated cast iron skillet so it got a nice crust. Served with a bowl of chili. I thought the amount of sugar was just right. Some cornbreads are too sweet. I have never made cornbread stuffing, but I may try it and will use this recipe.
This was very good. I am, as you suggested, using it for my Thanksgiving stuffing. The only thing I changed was I substituted melted butter for the melted shortening. And I was a little freehanded with the sugar. (I used a generously rounded 1/4 cup). This is a definite keeper.
I have no idea how cornbread is supposed to taste,as it is not traditional food for us in Europe - but this tasted great! I used slightly less than 1 cup of cornmeal, as that was all I had left! I made this in a loaf shape tin, which turned out really well. We are going to save some of this cornbread and freeze it, to try out a stuffing mix with it over the Christmas holidays. Thanks for posting this lovely recipe Lavender Lynn - FT:-)