8 Reviews

Finally found a cornbread that is not only very very easy but tastes good too. Have had bad luck with many cornbread recipes and this one looked to simple to be so good. Because we try to curtail sugar intake I cut back by 2 tbsp. and even then that is sweet enough. Might substitute some honey instead next time. Definitely better made with the yoghurt (or you can use sour cream). Thanks again ..............

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waynejohn1234 June 17, 2013

It's very similar to the Neelys on Food Network; they used 1 cup each of cornmeal and flour and I changed to these amounts, also cut back on sugar and added vanilla

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Valerie E. June 23, 2013

I will never buy a package of corn bread mix ever again!

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Stefani #2 October 29, 2011

Made for PAC 2009. I didn't have a go-to cornbread recipe--just usually used Jiffy. Not anymore! This is an easy, tasty cornbread recipe I will use often. I used the version with 3 tsp of baking powder, 1 cup milk & 2 T of shortening. Yummy. My 16-year-old said it was great! ***Update*** I made this again but used 2 tablespoons of bacon fat instead of the shortening I used last time. It was even BETTER! A good down-home country flavor and delicious! I think next time though I will try 1 tablespoon of the shortening and 1 tablespoon of the bacon fat. I love how you can experiment with this but I think the bacon fat is great.

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Queen Puff September 28, 2009

This is a delicious and easy cornbread! I used olive oil instead of shortening and used 1/4 cup whole wheat flour for part of the flour. I also used Greek yogurt and skim milk instead of just milk. After mixing, it seemed extremely thick so I added more milk (probably another 1/4-1/3 cup) and although the batter seemed right, it was very wet and gooey in the middle when the top and edges were perfectly golden brown and done. I baked it in an 8" cast iron skillet. I cut about 1" off around the edges, as that was perfectly baked, put aluminum foil over the skillet and put it back in the oven for another 10-15 minutes. The inside baked and it ended up turning out fine, but the bottom was more brown than I liked - but it was my own fault for adding too much liquid. Will make the recipe as written the next time (still using olive oil though) to see what the consistency of the batter is supposed to be like before I experiment with Greek yogurt and milk again! Still - the flavor and texture are delicious. Saving this recipe as my go-to. We used to always use Jiffy but I wanted to know exactly what was going into the bellies of my family!

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2GreenApples February 22, 2015

It was a good recipe except for the sugar. I grew up in the south and I never had sweet corn bread!

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mariondavid_6991226 November 09, 2014

This is a really good cornbread recipe. I used the oil as recommended and it comes out perfect. I did cut the sugar down to 1/4 cup.

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tmslparrish October 06, 2013

Mmmm, what a tasty sweet cornbread! I really liked its texture and the taste was spot on, too. I followed your lead and used oil in place of the shortening, which worked very well. I used the version with milk and baking powder. Due to personal taste preference I reduced the sugar to 1/4 cup and the bread was still rather sweet for me. This comes together quickly and easily (my oven hadnt even finished preheating when the dough was done), so that its perfect for busy days. THANKS SO MUCH for sharing this great keeper of a recipe with us, ccferne! It will be made again!

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Lalaloula July 19, 2009