33 Reviews

I made this cornbread last night and it came out perfectly! It was very moist and had just the right amount of sweetness. I left out the cayenne and the canned corn, and used 1% milk. This recipe is a keeper!

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ladeethecook March 13, 2012

This cornbread is fantastic. I would cut the sugar to a half cup to make it a little less aggressive with the sweetness and use low-fat milk to cut calories. This cornbread is amazingly moist (as advertised), but still has that distinct cornbread texture. The only problem is that it's just me and my husband in the house and we're eating it all up!!!

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klnoe3 January 16, 2012

I made this with Chili and served the chili on top with sauteed corn and cheese. Wow, it was amazing. I used buttermilk and fresh corn and omitted the cayenne pepper. It is more like a cake, but for that's what I like. I hate dry cornbread. Again, this was amazing!!!!

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amey98 August 11, 2011

Made this last night for dinner. Did the milk and olive oil options, and substituted half of the all-purpose flour with whole wheat flour. I opted out of the cayenne because my DS doesn't like spicy foods yet. Followed the recipe exactly and DH and I loved it! We didn't even use butter or anything else; it's good all on its own! Forgot my DS doesn't like corn, though, so he only had a few bites. Next time I will make it w/o corn for him, but I think the recipe is perfect, corn and all.

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Seresuto February 11, 2011

This cornbread was true to its name and SO easy to make. This recipe did double duty on Thanksgiving. I served it as cornbread and used it in homemade cornbread stuffing. Everyone loved it and was impressed by seeing actual corn! It was gone by Thanksgiving evening. I omitted the cayenne and used milk; had to bake several minutes longer than the recipe to get the center cooked. This was a winner on my first try, THANK YOU for posting!

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ABay December 07, 2010

Loved this cornbread...we made it for a July 4th barbecue and I almost forgot to zip it right into my cookbook. It's a keeper!

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CaliforniaJan August 29, 2010

We really enjoyed this cornbread! Using 3/4 cup of sugar, it was slightly too sweet for my tastes, so I'm going to try 1/2 cup next time. We ended up cooking it 15 minutes longer than specified and it still was not completely cooked in the middle, which is unusual considering that things usually end up dry for me since I live in CO! Thanks for posting!

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noway March 27, 2010

Very good and Easy to make! Used the smokey bones butter with it and delish!

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Chef T in Atlanta, Georgia January 29, 2010

Excellent! Best corn bread recipe I've tried (it's restaurant-quality!). I had a serving with my meal, and another for dessert! I did have to increase the baking time to 40 - 45 minutes, but I have a slow oven. Thanks for posting.

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Chef Elma January 20, 2010

This has to be the best cornbread I've ever tasted! Oh, so moist and sweet. It's hard to stop at just one slice! I omitted the cayenne, and used milk & olive oil. This was so rich and delicious, I didn't even find the need to butter the cornbread (which is my custom) before serving! Thanks for posting this gem, Kittencal! :)

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truebrit January 08, 2010
The Best Moist Sweet Cornbread