- Most Helpful
- Highest Rating
Glad I tried the recipe but I think I like it better without the corn and a little sweeter. Thanks for posting.
Sugar does not belong in cornbread, at least not in real Southern cornbread.
I followed your recommendation for using 1/3 cup of sugar instead of just a tablespoon. I think the recipe definitely needed that sugar. It would have been bland without it. Also, I don't have a cast iron pan, so I used a round stonewear baking dish that I preheated in the oven like the directions said. The stonewear worked out just fine. Overall, this was a good solid cornbread.
This is delicious! Wonderful flavor and texture. Not an overly sweet cornbread, lending itself well to accompany chili, ham or barbecue. I loved the use of buttermilk and creamed corn! Thank you so much for sharing this, 2Bleu (Bird&buddha)!
Wonderful! Added some jalapenos for a little kick and next time will up the sugar for some more sweetness. Great recipe!