As advertised, this is very moist. Loved the texture (not crumbly) and flavor. I made one small change. I used a full cup of sour cream (light) and cut back the milk to compensate. Didn't want to store 1/4 cup leftover sour cream :) Baking time was perfect. Thanks for a keeper.
Great recipe! I evened out the ingredients for ease of remembering and doubled the recipe. The addition of sour cream made a nice change and the flavor was wonderful. I cooked it in two pans so that the cooked evenly. This will become my basic, no cheese, no fuss, no cream corn recipe for daily use. Thanks
Best I have ever eaten!! I had white self-ricing meal and adjusted the recipe accordingly. Baked in cast iron skillet.
This is a wonderfull recipe, I love how moist it is, the first time I made it I could not believe it's flavor, I keep this posted to my frig. so I can find it quick. Thank You
Cut sugar in half, used F/F sour cream, F/F milk, and egg beaters, to cut down on calories, and baked it in my cast iron skillet. Still came out nice and moist and flavorful. It's a keeper.
The flavor was good but if I had left it in any longer the top would of burned but the middle pieces were inedible they were so undercooked. Could do it for a longer time at a lower temperature but I think next time I'll do it in a larger pan so they are a little thinner as well.
Cut the sugar in half and used Low Fat Sour Cream. Made rest of recipe as it was. YUMMY! It is moist and has a nice rise to it. Sometimes cornbread can fall flat. I baked in a glass dish and the bottom turned a nice golden brown. Not only is it good and easy to fix, it is also a great cutting cornbread and it looks pleasing to the eye. LOVE IT! A KEEPER and thank you! Hubby loved it too!
Hi Rachel,Â I followed your recipe and made no changes.Â Our cornbread was done in exactly 20 minutes. I'm glad I found your recipe. It was nice and moist and had just the right sweetness for our tastes. Thanks for sharing, I will be making this recipe again.
Excellent recipe. I threw in about 1/2 cup of corn I had leftover and it was great. I don't like my cornbread sweet so I cut the sugar down to 1 T. Cornbread came out moist, will definitely make again.
Best cornbread I've ever made! Seriously! Thanks for posting this, it's definitely a keeper!