Kato's Cornbread

This is my go to recipe for corn bread! Its great as is but I like to add cheese, red pepper, and oregano. Thanks for sharing.

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this was fantastic took me back to my honeymoon in the states. I will be making it again. cheers

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5 stars for a wonderful tasting cornbread that was x-tra ordinary in taste. DS#2 who is a corn bread nut, gave this one high marks. He likes it much better than when I add corn like in other cornbread recipes. As you can see I made mine into cute little muffies. In this way they're a bit easier for packing for lunches. Thanks for a keeper~ Made for ZaarStars! ETA - 12.19.09 - I have since made these with added fruit, such as frozen raspberries, blueberries, etc. Thawed a bit first). A wonderful addition.

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I love cornbread & have never made it this way before - soaking the cornmeal. It really does change the texture, making it lighter. I made it without the add-ins (to get the true taste) and I decreased the sugar by half (trying to cut back...sigh). Great taste! Made for Everyday Holiday Tag-Dec '09.

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First time trying and making cornbread and the only recipe that I need. I loved it. As I haven't tried it before, there's nothing for me to compare it with. It's good for its texture,sweet taste and even if I'm not really sure what I'm suppose to eat it with I'll make it again.

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Mmm, Kato, what a lovely,lovely cornbread!!! It is so moist and full of flavour! WOW, my new go-to recipe for conrbread, for sure! I left out the bacon, but added in some feta cheese, which was a great addition! As feta is quite salty I reduced the sugar to 3 ts, which worked out perfectly. As you can see I used a bundt cake pan for the bread. This didnt affect the baking time at all. THANKS SO MUCH for sharing this absolute winner with us, BK! Made and reviewed for Everyday Is A Holiday Tag Game November 09.

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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.

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I really loved the texture of this bread. It was light and airy. No gritty or grainy taste here. I made this without the add ins. It was baked in my cast iron cornbread pan which yielded 8 wedges along with 4 muffins. It had a delicious golden brown crust. Made for Aussie Swap.

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This is a light and flavorful corn bread that my family ate up! I am for sure going to try the add ins. They sound sinful which is right up my alley!

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This is a very light and fluffy cornbread. I used white cornmeal and added grated cheddar, 1/2 diced fresh jalapeno, and green onions. Cooked in a preheated cast iron skillet so had a nice crisp base. Terrific served with Southern Pinto Beans because it soaked up all the juices.

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Excellent flavor. Excellent texture. Easy to make. I cooked mine in a cast iron skillet but other than that made as written. Thanks for sharing BK. :)

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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.

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This is soooo good! I have been looking for just the right cornbread recipe, and this is pretty darn close!!!

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oh yeah this was good! you didn't mention what size pan to use so by the list of ingredients I decided to use an 8x8 pan and that worked out well, I also added in 3/4 cup shredded cheddar into the batter with 1/4 teaspoon cayenne pepper and also used Tabasco sauce (we like thing extremely hot!) didn't use the bacon, this is one i will make again, thanks for sharing BK!

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Excellent cornbread. I baked it in a hot, greased iron skillet for southern authenticity. I love the way the bread turned out with the expected cornbread coarseness but without being gritty. Thanks for posting.

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So easy! I was really pleased with the way this turned out! I agree that the grittiness was gone after using this method, which is the one thing that I usually don't like about cornbread.

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Great cornbread. Thanks, Baby Kato! Made for Cookbook Tag game.

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This is great cornbread. It is absolutely right about soaking the corn meal. This is the softest cornbread I have every had that wasn't more like a cake. I followed all the ingredients. Made for Market Tag 2008.

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Excellent cornbread thank you.

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Since I'm a southern girl born and raised in Tennessee,I know my cornbread.And let me tell you,this has to be one of the best recipes for cornbread that I've ever put in my mouth.Before making this recipe I've never even heard of soaking the meal in milk,but I'll tell you something it really does take away the "gritty taste".And you were "right on the money"with the baking time.Thank you so much for posting,this will be made again."Keep Smiling :)"

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