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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 :-)
wow! love this!!!! my sister told me she wants this for Birthday cake. :) thanks for the recipe!
This corn bread was awesome,I will definitely continue to make this cornbread recipe. Thank You
Tried this recipe and loved it!!! I cooked it a little longer (5 extra minutes) because the middle was still "jiggly" after 35 minutes. Turned out great!
We are a cornbread-loving family and this recipe fits the bill! I was looking for a quicker/easier recipe to work in when I don't have as much time, but I think this will be my go to now! I grind my corn and wheat, so I used whole wheat for the flour and it worked great. I halved the recipe for my first go and only used a 1/4 cup of sugar instead of 1/3 cup, baked at 400 for 18 minutes. Thanks for the great recipe!
These BEST corn bread I've ever tasted!! My whole family loved it and I even let a few friends try it. It doesn't get any better than this.
Simply put, the best cornbread I've ever had!!!
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.
Perfect! Followed the recipe as stated.