By Tendoy5 on June 21, 2006
Photo by Breezytoo
Photo by Breezytoo
"Straight from the Dinosaur Bar-B-Que and Biker Bar in Syracuse, NY. Not like any cornbread I have ever had - this is so sweet. I usually use a lot more honey than the recipe calls for but, you decide"
Serving Size: 1 (90 g)
Servings Per Recipe: 9
"Most excellent! I added 1 Tbsp honey to sweeten the pot. It didn't need it. lol Very light and moist. Grt share. Thanx"
"This is our FAVORITE cornbread recipe!!
We've made it using buttermilk powder (blending the powder in with the dry ingredients and the water in the appropriate amount of water in the wet ingredients); we've made it with sour milk (1T lemon juice then filled the rest of the way to 1c with milk). Now that I have to avoid dairy due to my nurseling's reaction to it we've successfully made it with "soured" rice milk, though it is a bit crumbly.
My husband particularly favors the balance of sweetness."
"Yum! I love me some sweet cornbread! I made these as muffins. I coated the pan with oil and filled the cups to almost the top (1/16" lower than top). This recipe made 12 regular sized muffins. They came out incredibly easily. I used 3-4T honey that I warmed up on the stove so it would spread evenly and easily. I put on two coats, and served these with honey margarine. Wonderful, thank you!"
"Great cornbread! I easily halved the recipe and made into muffins and got 8, filling the paper baking cups 2/3 full and baking for 15 minutes. I skipped the honey on top (persoanl choice). The addition of vanilla really makes this taste like no other recipe I've tried. Thanks for sharing! :) Made for PAC Spring 09"
"Delicious! I altered it a little to suit our tastes. First, rather than brushing the top with honey, I added the honey to the melted butter, then added that to the other liquids. Second, I added about a cup of cooked and cooled corn kernals to the liquids. Third, I skipped the vanilla. We thought it was excellent with our chili. Definitely a keeper. Thanks for posting, Tendoy5!"
"I used maple syrup instead of honey and served this with breakfast. This is my new cornbread recipe. Outstanding."
"This is delicious cornbread. It is very similar to one that I make and my family loves it. I used 1/2 tsp. salt, (salt was mentioned in the directions but not in the ingredients), and it worked out fine. I baked this at 325 degrees in my cast iron skillet (this is the only way I bake cornbread). I will be making this recipe again, soon. Thank you for another wonderful PAC recipe."