Made this in a 12 inch cast iron skillet in the oven, baked for about 25 minutes, turned out very nice. I greased the skillet with bacon grease and added 1 can of no-salt-added corn. I will add a tad more sugar next time, as I like a sweeter cornbread. Served with "Chili Con Carne With Beans". THank you for supper!
This turned out great for me. Thanks for a good basic cornbread recipe.
Really nice and firm. Cut well and was enjoyed by all
Very good cornbread. I like mine a bit sweeter so will add more sugar next time. thanks!
Really good indeed, as everyone else has attested to! I added some frozen corn (thawed by running warm water over before putting in batter), a little chopped jalepeno and a drizzle of honey. Will make again for sure!
This was really easy and very tasty.
This is a quick and easy cornbread recipe that can be made in no time. I sometimes substitute all-purpose flour for whole wheat (but it will be a bit drier). Goes great with chili!
This is so easy. A tasty and moist cornbread, with a lovely golden brown color. I have made this twice, the first time, since my mom likes a sweeter cornbread for breakfast, I doubled the sugar and followed the rest of the recipe exactly. I found it a little bit oily (or mayby it just me, because my family didn't say something about that). The second time, I used 1/4 c of sugar and 1/4 c of Splenda. Work well. I tried half veg. oil, half applesauce, and the cornbread wasn't as moist as the recipe stated, but I guess that a few more tbsp more of applesauce would correct that. The house smelled so good :)
I don't know what is going on with SoulofaJedi's experience with this recipe, but it came out GREAT for us. It rose beautifully and was a lovely golden color when done. The taste was excellent; just the right amount of sweetness. Thanks for posting!