I never liked corn bread growing up. I remember making it in Girl Scout camp and I remember my mom making it. It was always dry and gritty (sorry Mom!) and tasted bland. When my husband asked me to make cornbread for him, I reluctantly looked up a recipe on Zaar. Now I can say that I LOVE cornbread! This recipe is perfect in my mind. I make this recipe every chance I get - chili cook-offs, pot luck dinners, and my husband often gets requests from his friends at work, so I'll make up a batch for him to bring them every so often. Make a double batch and put it in a 9x13 pan - you won't be sorry you did. It will come out perfectly moist and the sweetness will make you wish your mama had known how to make it this way.
Perfect cornbread!! I've already had to share the recipe. Moist, slightly sweet and very delicious. Thanks! UPDATE: I make this usually once a week. Since a few family members though it was a bit too sweet, I cut the sugar and salt in half. (If you cut the sugar without cutting the salt, it is too salty...been there done that!! ;) ) It still is an incredibly flavorful, moist, sweet cornbread that we all ADORE! It also work well to bake it a day or two ahead of time. It keeps beautifully! I found this out when I was going to be gone for two nights but would need a meal within minutes of returning home. This recipe saved me a lot of hassle! Thanks again for sharing it!
This is a fabulous recipe. I'd give it more stars if I could. I'm not a big cornbread fan but even I love this one and my picky DS can't get enough of it. I follow the recipe exactly and it always turns out perfect, but one time I forgot the melted butter in the microwave and couldn't tell the difference -- so if you're cutting back on calories and leave out the butter you'll still be in heaven with this winning recipe. Thanks Lvs2Cook!
I have never made cornbread before and barely ever ate it, but watching food network, saw cornbread and gave it a whirl... YUMMY! Made it in muffin tins and baked for 25 minutes. So delicious that the whole dozen are almost gone between 2 of us!
This is awesome, probably the best cornbread I've ever made! It turned out moist and tender, with just the right amount of sweetness. I doubled the recipe, and omitted the honey, as I didn't have any handy. I poured the batter into a 9" x 13" pan, and it took about 45 minutes to bake. This will be our default cornbread recipe from now on! Thanks!
LOVED IT! I thought I loved my Marie Calandar's copy-cat recipe, but this one's got it beat! I only tried this one because I ran across Nancy on FB and thought I'd check out her recipes. I had my cornbread recipe on the menu for this week, and thought, "what the heck? I'll give THIS one a try". This was so light and flavorful. I think I found a replacement to my old stand-by. Thanks, Nancy!
This is the perfect blend for cornbread. I have tried so many recipes that are either too sweet or too bland. I will be using this recipe from now on. I combined it with Fabulous Beef Stew and it made a great side dish for a cold winter night. Thanks for posting!
Great basic cornbread recipe, fantastic texture. I doubled it and baked in a 9x13 and it looked beautiful, as well. My kids ate it up fast!
This was so good! I used a Lodge cast iron pan with cactus forms and baked it for 30 minutes. It turned out perfectly! I will definitely be making this again. Thanks!
Over-mixing is a dangerous thing. <br/><br/>The first time I made this, I ended up with something resembling cake batter. It was a bit runny when I poured it into my baking pan. I figured it was because of the flour to cornbread ratio. It seemed to have baked just fine, but when I cut into it, I immediately noticed that the texture was very dense and even a bit gummy. The flavor was fine so I went with it and cut myself a slice. All was going well until I got a mouth full of baking powder. I don't wish that on anybody, so I'm glad I tasted it myself before serving. <br/><br/>Well, I'm not one to give up so easily, so I tried it again. This time I put the dry ingredients in my mixer and had the whisk going while I added the baking powder and salt. Then I moved the dry ingredients into another container so that I could put the eggs in the mixer. I whisked the eggs for about 5 seconds on medium-low. I added the rest of the wet ingredients to the eggs and whisked them for another 8-10 seconds on medium-low. Then I SWITCHED from the whisk to the flat beater and added the dry ingredients to the wet ingredients in the mixer. I mixed this on the LOWEST speed for about 5 seconds, or just until everything was combined. This time my batter looked much thicker and condensed. This baked perfectly into a light, fluffy texture.