21 Reviews

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.

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Outta Here September 27, 2012

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

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Maeven6 November 29, 2010

Best I have ever eaten!! I had white self-ricing meal and adjusted the recipe accordingly. Baked in cast iron skillet.

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cook from scratch November 04, 2010

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

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Squash Puppy February 27, 2010

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.

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AustinCFos January 04, 2010

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.

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sgolemme September 13, 2009

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!

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Food Sorceress April 30, 2009

Hi Rachel,  I followed your recipe and made no changes.  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.

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Chatty Patty December 07, 2008

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.

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PickledSeeds February 10, 2008

Best cornbread I've ever made! Seriously! Thanks for posting this, it's definitely a keeper!

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jmelyn January 20, 2008
Cornbread