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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).

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myoungp January 08, 2011

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.

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jayne.ewing April 24, 2010

Excellent cornbread - just like I remember from growing up in E. Texas. I baked it in my iron skillet and it was perfect.

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davidsundin April 17, 2010

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.

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linn.griffin January 25, 2010

This is fantastic!! Very moist...great flavor. I followed the recipe exactly. Thank you!!

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Jada29 January 24, 2010

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!

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Chris from Kansas January 21, 2010

Excellent cornbread recipe. I used milk and canola oil. Next time will use shortening and buttermilk, and maybe try less sugar than suggested.

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LetsEat January 10, 2010

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.

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*Lena* January 09, 2010

Great corn bread, we loved it. The recipe worked perfect.

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kelly in TO January 02, 2010

Great recipe and super easy! I made in muffin tins and cooked for about 12 minutes. Delish!

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andrea185 January 02, 2010
Cornbread