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This is a very good cornbread recipe. I think it's the buttermilk that makes this dish. I like my cornbread sweeter so instead of 1/4 cup sugar I used 1/2 cup honey. I also reduced salt to 1/2 tsp (I might keep it at 3/4 tsp next time).
Turned out perfect. I only used 2 teaspoons of baking powder, and next time I think I'll try it with a little more sugar.
Excellent cornbread - just like I remember from growing up in E. Texas. I baked it in my iron skillet and it was perfect.
First cornbread I've made that wasn't dry! Thank you! I also substituted plain lowfat yogurt for buttermilk and it worked great! Also, I had self-rising cornbread so I only added 1 tsp baking powder.
This is fantastic!! Very moist...great flavor. I followed the recipe exactly. Thank you!!
Excellent cornbread! The texture was moist and the flavor was just right, not too sweet. Very nice and just what I was looking for. Thanks for posting!
Excellent cornbread recipe. I used milk and canola oil. Next time will use shortening and buttermilk, and maybe try less sugar than suggested.
The best cornbread I've ever made. Even being made with white corn meal and 2% milk, it was...fabulous. Great crumb and moisture content. Be sure to grease your pan very well, because I always forget to add extra and mine sticks but not like that stops me from practically burying my face in it.
Great corn bread, we loved it. The recipe worked perfect.
Great recipe and super easy! I made in muffin tins and cooked for about 12 minutes. Delish!