"Best cornbread I have ever had!", declared DH. This was decidedly sweet, almost like cake. The recipe produces 4 cups of batter. I used Paula Deen specialty cornbread cast iron molds (6 together) which took about 1/2 cup batter for each mold (although I learned it is wiser not to overfill). This was so easy to put together, using my stovetop skillet as a mixing bowl as Chef GRPA explained while the cast iron molds preheated in the oven. My only problem is that I will have to make 2 times the recipe to feed 4 of our bread-loving family. Thank you for sharing this gem! Made for Please Review My Recipe tag game.
First, I must confess... I am not a huge fan of cornbread, but I must admit, this is tasty. I made this tonight (as written steps #1 thru #3, the rest had me confused a bit). I made this basically as a test-run for our up-coming Thanksgiving dinner. I made this as a side for Apple-Bourbon Country-Style Pork Ribs, Slow Cooker (along with a couple other sides), and it went very well. I also made your Honey Butter 101 to use with the cornbread, but I think that was over-kill. It seemed way too sweet with the 2 recipes combined. The corn bread was fine with plain butter. (Don't get me wrong, the Honey Butter 101 would be great on plain rolls or even toast for breakfast, but just a bit much here). Hubby and I (along with a guest) very much enjoyed the cornbread with dinner. And I should say that this WILL be gracing our table on Thanksgiving Day. Thank you for posting... I have it saved. (Made for PRMR)
Delicious! I cooked it in a cast iron skillet a 10 inch one...I melted the stick of butter in the pan while the oven heated up...by the time I had all the ingredients mixed in a bowl the oven was preheated and the butter was melted...I cooked the cornbread for 30 mins even though the pan was a bit larger...came out perfect...hubby said this was the best corn bread he ever had...he just loved the crusty bottom and sides of the bread...I served it with butter on the side...but neither hubby or I used it...the bread is packed full of butter flavor...made it to go along with my Cu's Chili...it's a keeper and going in my best of 2013 cookbook...thanks for posting it...=)
Thank you so much for sharing this lovley recipe Chef GRPA it makes a wonderful cornbread. It was perfect, beautiful flavor and texture. Loved the crispy bits. It was quick and easy to make with great results. The cornbread was excellent served with meatloaf, silver dollar fries and steamed vegetables. I can't wait to add this into stuffing, I love cornbread in my stuffing and will keep the rest for that.
We loved the flavor, texture, and especially the color of this cornbread, which we cooked in a 13x9 glass baking dish. We got a sweet, smooth, cake-like cornbread a little reminiscent of Marie Callender's. We made it explicitly to use half in a turkey stuffing, and it was a little on the sweet side for that, but perfect for eating. I don't know if we've made another cornbread with buttermilk, but it worked great! Made for Name That Ingredient tag game.
This is my go-to cornbread recipe from now on, I made it for tomorrows dressing but will have to make more, this will not last til then...Cooked in a 9 inch cast iron , pre heated skillet, 35 minutes and perfect.
WOW !! This is wonderful cornbread. I used a 9x13 inch baking dish. Made for a great dinner along with some chicken noodle soup. I don't recall making cornbread with buttetmilk, but this will have to be made again. This recipe will be invited to my home during the winter holidays. It was fabulous. Made for PRMR Tag.
Loved this :D. I made it with no sugar as I don't care for sweet cornbread. The texture is excellent and so is the taste it went very well indeed with White Chili. Very easy to make and it should be a hit with the entire family. :D
This is my go-to sweet cornbread recipe NOW!!..the BEST cornbread 10 STARS ++ THANK YOU LIKE YOU I can do my happy food dance!! Happy Cooking to you and y'all! Thank You!