As my husband said last night after eating this," its award winning cornbread!" It is my go to cornbread and it is just delish. I've made it at least a dozen times and each time its wonderful, light, and sweet with just the right amount of cornyness. All its needs is a nice plop of warm butter and its a treat all by itself. Seriously awesome recipe. Thanks a ton.
I have never made corn bread and thought it needed to be cooked a bit longer than 35 minutes. Next time I will follow the directions and only cook it for 35 minutes to make sure it stays moist. I will also let is sit a little longer before putting into the oven so it is not as crunchy. Very good!
Was very good. I didn't find it overpoweringly sweet, and the butter gave it a nice touch. Moist and springy. I let mine sit while the oven warmed, as I always to with cornbread. I love all the little bubbles that form while the B.Powder does its magic. Great recipe. Thanks for sharing!
This is, without a doubt,t he best cornbread I have ever made. Super moist and not at all crumbly, great flavor with the perfect cake-like consistency. Thanks for posting...this is my secret weapon now!
Great base recipe. I made some modifications for our tastes. I don't like very sweet things (though I agree that cornbread is meant to be sweet), so I used 1 1/2 cups of buttermilk instead of regular, with a splash of soy milk to thin the batter a little. The buttermilk itself was very thick so the batter was thicker than I thought it should be, hence the splash of soy. I used brown sugar since that is all we have in the house. The sourness of the buttermilk balanced the sweetness from the sugar and honey perfectly.
living in the UK i have never eaten cornbread but always fancied trying it after seeing it mentioned in films/books i don't no if this tastes like it should but it is fabulous the whole family loved it
Love this recipe. Super easy. Super wonderful!