I made this cornbread yesterday and it definitely beats the pants off my old recipe! This bread is pleasingly sweet without being too sweet. Also, the texture is very nice--it's just right! Although the recipe doesn't specify, use unsalted butter and it will come out perfect. Oh and by "canned" milk, the author of the recipe means evaporated milk, by the way, not condensed (I asked). Anyway, this is my new favorite cornbread recipe! I can't wait til tomorrow morning so I can have another slice, warmed in the microwave, topped with butter. Yumm!!
I found this to be very wet in my breadmaker. I had to try to finish baking it in the oven. It tasted very good once it was coked all the way. I would recommend altering this recipe some.
I made this tonight and it turned out amazing (I posted my pic!). I chose to use the cream-style corn instead of the butter and/or olive oil and instead of using an additional 1/4 cup of corn, I added a 1/4 cup of cream-style corn. Thank you for posting.
CORNBREAD PERFECTION! Over the top good- thanks so much :)