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I can't have enough of this cornbread. I used butter since i had no crisco. This really is a good cornbread. I highly recommend making this
This is the most delicious conbread I have ever made!!! I used buttermilk in place of half and half, (after asking KITTENCAL) and butter, slightly less than a full teaspoon of salt. I baked the cornbread in my 10-in cast iron skillet at 375 degrees for 25 minutes. I will use this recipe often!
Very good! We like to eat this topped with a little butter and maple syrup. I didn't have butter flavor shortening so I used butter. Not overly sweet, I might actually add a couple TBSP of sugar next time.
Moist and firm (but not too dense), a good cornbread for pouring beans or stew over, it holds together well when soaked. To me it has just the right amount of sweetness without being over-sweet. I will make this again but next time I may omit 1 egg because I like cornbread slightly less firm, the eggs I use are pretty big so smaller eggs may be just right. Great taste, I liked it a lot.
Excellent and so easy to make!
As you can see I made these into 12 delcious sized muffins instead of using a cake pan. In this way I can put them in the freezer to take out individually for any-time. The addition of the honey is such a + in my book as I tend to like my cornbread on the sweeter side. Wunnerful, Wunnerful~
This was very good!! I baked it for 20 min,but I think I'll leave it in for another 5 min next time. I used buttermilk instead of cream or milk,because that is all we had,and it was awesome!
This was very good served with honey-butter spread, in spite of the fact that I am relearning to cook with a gas stove after 15 years. I tend to overcook everything in this oven, which i did with this cornbread and it was still very good. I plan to add a bit more honey next time as I like a sweeter cornbread.
This was super it was gone in no time. I will make again. Easy to make.
i used butter, whole wheat flour and whole milk. this was yummy!