I live in Germany and used the American measurements (cups instead of grams, etc.), but after the first time, it took over an hour in an 8x8 pan at the given temperature and was crumbly. For my taste, it needed more cornmeal. The second time I tried it, I added a third egg and used 1 cup of flour and one cup of cornmeal. I then baked it at 150° Celcius (170° is the recipe equivalent). As far as tasting more corny the second time, it was fabulous! I still have the problem that after almost an hour in the oven, it's still not done in the middle. I believe next time I will be using a larger baking pan at the normal temperature. My guess is it won't be as thick, of course, but it will only need the given 35 minutes to bake and be done.
Definitely more than 5 stars!! I usually buy the Marie Callendar's mix but thought I'd try this one. Boy, am I glad I did. Now I don't need to buy anymore mixes and hubby said it's better than Marie Callendar's. So we have found our recipe for cornbread. Thanks so much!!
This is exactly the type of cornbread I was looking for! Excellent! I did adjust the amounts a little to 1 C. cornmeal and 1 C flour, omitted the butter and used 1 whole egg and 2 whites. It was very moist and had a great light texture. I will definitely be making this again and again! Thanks so much for sharing this :-)
This is an excellent recipe. I have been looking for a good Corn bread recipe for the longest and I finally found it. However I added my own touch with some COCO LOPEZ on top and it came out delicious.
This is such a great cornbread recipe. I've tried tons of recipes trying to find one that both my husband and I like. Just for the sake of trying to cut back on sugar, I only used 1/3c of sugar and 1/4t of salt and it was still great. I also had to cook mine for about 45 mins (but that is due to my oven temp never being correct). I will definitely be using this recipe again!
I had corn meal in my pantry (which was bought by mistake) and wanted to get rid of it. I figured I would try and make cornbread. This recipe is absolutely delicious! I substituted milk with soy milk and butter with oil (to make it non dairy) and it came out so good! I might start buying corn meal now :)
When I was younger I didn't like cornbread, but I've recently grown to love it. It was amazing. It's a keeper for my home. Thank you!
This is by far the best cornbread that i've tried. My family loves it!! A winner in my house thanks for sharing. Moist and sweet but not too sweet its just simply Delicious!!
The cornbread was sweet and moist. I'd recomend the recipe to others. I did mine in a much smaller and taller pan. It took about 45 minutes in my oven to bake.
I always make double batches and freeze it. Also, this recipe works perfectly using skim milk. Actually I've never used anything but skim milk. I've baked this cornbread in a 9" cake pan and the GoldTouch mini loaf pan from Williams Sonoma. A double batch will yield sixteen mini loaves which is perfect with a bowl of homemade soup/chili in addition to freezing in ziplock bags. I've given out this recipe to many friends and family and it always gets rave reviews. If you prefer your cornbread to the sweet side, I highly recommend it.