Got lucky with this recipe! Never tried it before. Read the suggestions to cut the sugar - I cut the sugar down to 1 cup. Still plenty sweet. Everyone loved it. Will definitely make it again. It went great with our chili.
The husband and I loved this corn bread. I did make one adjustment, I added 4 or 5 slices of jalapeno (I diced the slices if that makes since). I will definitley be making this again. Thanks for posting.
I love sweet cornbread, but WOW, is this sweet. I made as written. Will follow the recommendation of other reviewers to significantly reduce sugar. I used Jiffy corn muffin mix. The cornbread has a great texture. Thank you.
This is some of the best cornbread that I've ever had. It reminds me of the corn cake that used to be served at Chi-Chi's. Everyone should try this.
Nice and moist. Reduced sugar to 1/2 c. and still very sweet.
We reduced the sugar by half and it was still plenty sweet. What you're doing here is modifying the mix; the result is a very soft, cakelike cornbread with the creamed corn as an accent. Very good eating! Made for PAC October 2008.
This is the richest, moistest, easiest, and most economical cornbread I have ever had! I love sweet and moist cornbread, and this certainly fits that description. I don't see any need to use any other recipe again! Thanks for sharing; this is a wonderful recipe that I will reference often.
A hearty, rich and delicious cornbread!