149 Reviews

This was great!

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Mirramar August 07, 2009

Simple comfort food. We made this last night to go with our rib dinner and we LOVED this. No more packaged corn muffin mixes for this family. It was easy to put together and it baked up perfectly. I doubled this and baked in a 9 x 13 pan. Thank you so much for sharing this recipe with us......yummy.

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mommyoffour August 03, 2009

I made this to go with chili I made from another website, the chili was horrible, but this cornbread saved the day. This made the meal. I have made a lot of cornbread recipes and this is by far the best, it is thick, great texture and just the right amount of sweetness. Hats off to you and this recipe, thanks so much for posting!

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children from A to Z July 13, 2009

Have to say this was a winner with my husband. My children asked for more. In my permanent collection! Updated to add that I have a grain mill now and use freshly ground sweet corn to use in this recipe. The flavor is now astounding. If you get the chance to get some fresh ground corn from a friends or your own mill don't hesitate! We have the Family Grain Mill and crack it first on 3 then do a second grind on the finest setting. Beautiful!

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dontfencemein July 13, 2009

This was delicious. I was out of all-purpose flour, so I used about half a cup each of whole wheat and bread flour. It was good both with my chili soup and simply buttered.

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Lironah June 03, 2009

This turned out nice for us. I used my moms cast iron frying pan and I also added a little bit of corn. The only reason it got 4 stars is because it was a bit dry.

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Queenofcamping March 24, 2009

I made this last night because I had some leftover corn meal. It was fantastic and easy. I like a slightly sweet cornbread and this delivered. It had a nice flavor without being overly sweet or bland. A real "keeper" in my recipe file. Thanks.

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CruellaDeVille March 24, 2009

I made this recipe on 3/14/09 as part of mine and SO's dinner. I did however have to use a white cornmeal since that's all that I had. Other than that, the only other change I did was to make it in a cast iron skillet. Instead of dirtying up another dish,I just melted the shortening in the skillet while the oven was pre-heating. The baking time was right on the money. The taste was very good, but just "a tad " on the dry side. But other than that, the cornbread was very good. Thanks for posting and, "Keep Smiling :)"

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Chef shapeweaver � March 15, 2009

Have never made cornbread from scratch before. This was soooo easy! I made it for an office function and it was a huge hit. Thanks for the recipe!

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beth622s March 10, 2009

Made in a cast iron skillet; added chopped jalapenos and 1 cup sharp cheddar cheese - Awesome! Ate with Ground Beef Vegetable Soup #184585. Yum!

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Chef SEvans February 24, 2009
Cornbread