My kids are not a big fan of traditional stuffing, so I prepared this recipe for my cornbread stuffing recipe. It was so yummy. My kids loved it. It was a big hit. I would make this recipe again.
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.
This is an amazing recipe, like the others I am (was ) not a big fan of making cornbread. I purchased jiffy on a regular bases. I am 100% sure that I will no longer be purchasing my sweet cornbread from a box. I will be making it from scratch.
Wow! Excellent flavor and texture! I couldn't find my 8x8 metal pan so i used a round pyrex dish. Perhaps that is the reason there was a huge crater in the middle when it was ready. It didn't mess up the texture in any way. Realized that i had only one egg so substituted with my usual ground flax in 2 tablespoons of warm water mixture (till it was sloppy like an egg) It worked PERFECTLY! Also decided to add a tablespoon of vinegar to the milk to turn it into buttermilk. Was great! No honey in the house so used maple syrup. I plan to double the recipe next time and make it in a 9x13 pan.