I call this MOST EXCELLENT cornbread. Loved it but I perfected it just a little. Take 2 1/2 tablespoons of BUTTER and place it in the dish you will bake the cornbread in and place it in the oven to melt while the oven is preheating. After you mix the batter pour it into the hot baking dish with the melted butter. Bake for 20 minutes. This will get a nice buttery crisp crust. This is the first time I have not felt like I needed to add anything (butter, honey, jam) to my cornbread to improve the flavor. Thank you to the chef who shared this wonderful recipe.
I thought it was very good. I used white whole wheat flour. Next time I would reduce the flour by 2 Tablespoons to adjust for the denser flour but it wasn't dry even with the whole wheat. Make sure you don't compact your flour. Just spoon it in the cup and level without shaking or tapping.
I love this recipe, it is the only recipe that I use for cornbread. I use the leftovers to make stuffing.
I agree with jaskowski - this is the closest to Marie Callender's exquisite cornbread with the added butter in the pan - and it stops sticking. I serve it with the honey butter but it doesn't need it. It's perfect!
I cut the sugar to 1/3 cup and the recipe turned out perfect. 2/3 cup of sugar is far too much.
Great cornbread! A tad grainy as it is written. However, the recipe allows for flexibility. On occasion I will add a tsp of wild blackberry or raspberry honey before baking-YUMMERS. Thank you for sharing.
Very nice and moist cornbread. We really enjoyed it and it was so quick and easy. thanks for the recipe!
Fantastic! I've tried a similar recipe, but it was very crumbly. This bread tastes great!
Mmmm..... Easy and delicious. Husband loved it. I used white wholewheat flour.
This recipe is really good, I always use buttermilk, I love the flavor. It doubles really easy and is a favorite addition to big pots of chili!