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Wonderful! I had an OLD cookbook that had a recipe called "Spider Cornbread" but it somehow got lost in a move--and this is that recipe. Love it!

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DeborahSu March 31, 2012

This is a wonderful cornbread. It's very moist and delicious. I used corn flour instead of wheat flour because of a gluten allergy. And I loved Joyce Lamont's broadcasts. Did you know there's a new cookbook out by her? Check Amazon for it.

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dandllarsen January 14, 2010

this was delicious, moist cornbread. the preparaion was a little different and i was a little worried but it worked out great. i substituted the cup of buttermilk for a cup of cream of corn as i like corn kernals in my bread..i also used course ground cornmeal..it worked well but i would like to try it again with regular cornmeal. i also found that this bread is a lot better if eaten fresh from the oven and not reheated. but a definate keeper. thanks. made it with regular meal and regular buttermilk... WAY better!!!! mmm mmm i even but a little less liquid on top and it was just so moist and heavy all the way through! i want to try it without the flour (gluten sensitivity) and maybe just put cornflour in it. i think i added some vanilla the second time too. so good!

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sprue July 02, 2007

YUM! The custard-like texture that the bottom half of the cornbread had was quite satisfying and unexpected. I only wish the WHOLE cornbread had that texture, but since the top half is like that I'm more accustomed to, there's no complaints. Will try again FOR SURE. Thanks!

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Chef AprilAllYear July 31, 2006

The preparation was very different than any recipe I have used to make cornbread. The cornbread was very moist and had a great flavor. Thanks Bec. Bullwinkle.

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bullwinkle July 07, 2005
Custard Cornbread