Yum! I made it in my 10" cast iron skillet preheated and greased. I added a handful of cheese and two crumbled slices of bacon, and served with Beer Cheese soup. A delicious dinner, Thanks, BK!
Great cornbread! The only thing I did different was to pour the oil into my cast iron cornbread skillet instead of adding it to the mix. Then placed the skillet in the oven while it was preheating. That way I got a nice crisp bottom with no sticking, and also seasoned my skillet in one step! This cornbread was sweeter than what I am used to, but it was delicious! Thanks for posting. Made for Southern/Cajun Tag.
This recipe was included in Book#228608. November 5, 2008 -- This is an absolutely superb cornbread. Your technique of mixing the cornmeal and milk together for a few minutes before continuing the recipe makes cornbread that has a nice texture without all the grittiness. I used an 8x8 pan and added 1/2 cup cheddar cheese. This recipe makes a really moist cornbread, not dry like so many can be. This is now the only recipe for cornbread I'll use. Thanks, Baby Kato.
This is my new PERMANENT cornbread recipe. I added four slices of bacon and found it to be not enough. Next time I will add eight. I also added some paprika and some cayenne. The texture was so great in this. It is light and fluffy but not dry. Wonderful!
Made for the FF&F FYC Tag Game & I admit I tinkered w/your recipe by design. I cannot buy cornmeal here in Iceland, so I use cornflour instead & was able to skip the soaking step. I used slightly less sugar (1/4 cup) because I served your recipe with http://www.justapinch.com/recipes/sauce-spread/spread/bacon-maple-butter.html?p=1 by Cookgirl. I didn't use any optional adds, but there was bacon in CG's recipe. My Final Confession: I like your cornbread better than my own which was a collaboration between my sister & me. It was served w/baked fish & broccoli salad, but I would've been content to pig-out on the cornbread by itself. Loved this recipe, BK. Thx for sharing it w/us. :-)
My DH hates cornbread because of the "grit". Last night I made this recipe in a half amount sans sugar and he likes it a lot. It was yummy with a bowl of homemade chili. If a recipe can make my hubby enjoy cornbread it's a magic recipe. Don't know why it took me so long to try this but I'm glad that I did. Made for DH and For Your Consideration Tag.
Fantastic cornbread. Made exactly as directed and it came out perfectly, I used an 8 x 8 pan.
This was delicious, our 2-y.o. granddaughter ate a whole wedge and looked for more! I forgot to buy whole milk, so this time I made this with skim milk. I am happy to inform you that the cornbread forgave me for that substitution. But I will make this again, using whole milk and perhaps adding some bacon. I used a 12" porcelain-coated iron skillet, so my cornbread was rather flat.
This cornbread is so light and cake-like. We absolutely loved it ! DH wanted to make it without the bacon or cheese as he just wanted plain cornbread -- it wasn't plain in the least. We started to reduce the amount of sugar, but I am glad we didn't -- this cornbread is not overly sweet at all. This will be my new go-to recipe for cornbread and I'm placing it in my Best of 2013 cookbook. Made for Everyday is a Holiday tag, January, 2013.
This went together so quickly and easily, and it turned out great. I made it plain (didn't add anything to it) but I would like to make this again and use Pepperjack cheese, as one reviewer suggested. My kids are the real cornbread lovers in this family, and they all loved it! Thank you for sharing your recipe, Baby Kato. Made for ZWT8 ~ Mexico.