148 Reviews

Great recipe! I think that the amount of baking powder in this recipe really makes a difference! I used No Salt Added canned corn with mine, and it was great!

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Jeremy July 10, 2002

This recipe turned out great! I just love corn bread w/ maple syrup and milk and a big bowl of chili!:o)

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shortstuff November 21, 2002

Great 'simple' cornbread, just perfect for soup or beans. Very good recipe, quick and easy! Thanks for posting it.

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momtojyz July 09, 2002

mmm mmm wonderful stuff !!! followed the recipe exactly and used buttermilk. I was making it for a bake sale and made it into muffins instead of a loaf, wow did they turn out great!! puffed way up and looked outstanding. also had to have a taste, so we had one with our pea soup supper , what a wonderful combination, great meal. I should add too that they sold very quickly at the sale, thanks!! I will be making these again for sure!!!

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Derf May 31, 2010

This is an absolutely wonderful recipe. I did change it however and will specify the exact change so I can also make it again. 1 cup all purpose flour 2/3 cup of corn flour 1/3 cup of yellow corn meal ¼ cup sugar 4 tsp. baking powder ½ tsp. salt 5 whole dates pitted and cut into pea sized pieces 2 eggs 1 cup milk ½ a Granny Smith apple grated 1 tsp. bottled lemon juice ¼ cup of Crisco butter flavored Honey Mix and blend dry ingredients to include dates (you don’t want them to stick together in a glob). Lightly mix wet ingredients and add to dry ingredients and barely stir until blended. Dish, drizzle top with a little honey, & and bake as above. WOW! Light and fluffy! You can see the dates but can’t identify the taste. You can’t tell the grated apple is in there. Apple was added as often corn bread is dry and I didn’t want it to be dry. It was NOT dry. Wonderfully moist. I added the lemon juice because I learned in making pancakes that adding a little lemon juice will make the batter really puff up. Add a spot of lemon juice to baking powder and watch the reaction. I drizzled a little honey on the top before baking so that when you put the corn bread in your mouth, your senses will pick up the sweetness of the honey first. Hope this all helps. If you incorporate any of my suggestions, it may make an award winning corn bread (Hope I do not sound egotistical). Enjoy Jim in So. Calif

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Chef 565650 Jim June 12, 2009

When I read Sharlene's review I almost didn't try this recipe. I'm glad I did though. My batch turned out perfect. My experienced taste tester (husband) and two amateurs (kids) gave it a thumbs up! I thought it was great. Thanks!

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Kelly Schafer February 13, 2004

Love this!! I live alone so I only make half the recipe. It makes a cute little 6 inch cornbread in a glass skillet. Makes the outside nice and crispy!!

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Francine88 April 13, 2013

This was fantastic! I used butter instead of oil and made it in my cast iron skillet and it turned out perfectly. I prefer this type of cornbread to serve with chili or soups over the sweet, cakey type - which is not always easy to find. Thanks for the recipe!!

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Tigerfly_5-0 February 03, 2013

Wonderful Corn Bread!!!!! :D I used vegetable oil, milk and added drained corn. Served this at my chili cook off contest. Yummy! Yummy! Yummy!! I'm not sure what else to say other then moist and delicious!!

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Chef LiLNascar July 04, 2010

Wonderful... Since my husbands by-pass surgery I must find recipes I can convert to heart healthy and this one is perfect. I followed measurements exactly substituting heart healty items such as Fat Free buttermilk, egg beaters and olive oil in place of the butter. The only thing I added that wasn't in the recipe was a packet of dry Butter Buds for butter flavor and then as suggested in the recipe a four ounce can of green chili's. My husband is a happy man!

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goldbows January 28, 2010
Cornbread