I made this to go with our Chili tonight. Very good! We like a sweet cornbread and this really complimented our spicy chili. Next time, instead of eating it right away, I will let it cool a bit because it crumbled aound the edges some when I went to slice it.
Made this tonight to go with Mole Chili. cut the sugar back to 1/2 cup. Loved it! Will definitely make it again.
This is a super corn bread loaf!.......made it for dinner last night with baked chicken. It was moist and baked out very nice.....It is hard to find good corn bread recipes, as usually they turn out dry, but not this one!....The only thing I changed was I didn't have frozen corn, so I added one large can of corn niblets, drained of course. Thanx for a great recipe ellie2, I will be making this again! :-)
This is a wonderful, moist, full flavored cornbread. I love the loaf shape and it made great slices, since I let it cool completely before serving. I did cut the sugar in half and it was still very sweet. I even liked the little crunchy corn bits in the bread giving it double corn flavor. I'll have a difficult time picking another cornbread recipe over this one next time I want to make some.
Hello ellie, had been looking for a moist and light cornbread and I found it, your cornbread loaf! It is utterly deelish! I used Splenda instead of sugar and measured for equivalent of 1/2 cup of sugar, & used canola oil. It tasted great with baked chicken with mojo! I love the loaf shape because it is easier to slice the next day for toast, yummy. Thanks for posting this great find, Diane :=)
Le Bus! Take me back to my college days in Philly, Le Bus restaurant. Looking for a cornbread recipe I stumbled across this mile post from memory lane. Was NOT disappointed! Divine. Easy to make, fantastic result. I doubled this recipe for two loves with no problems. I think I could have tripled it without difficulty...which I will probably do soon, since these two loaves will soon be gone. Thanks!
Delicious! I was afraid it might be a little too sweet, though, so I reduced the sugar to 1/2 cup. I used canola oil, rather than margarine or corn oil, and used powdered buttermilk (mixed 4 tablespoons with the dry ingredients, then added a cup of water with the remaining ingredients). This was perfect with our stew--thanks for posting!