By Kittencalskitchen on August 25, 2007
Photo by Bev
Photo by Bev
"This is more like a cake it's so moist and light, you may want to add in some green chilies or shredded cheddar cheese --- for a less sweeter taste reduce sugar to 1/2 cup --- this is very good!"
Serving Size: 1 (77 g)
Servings Per Recipe: 16
"I made this bread for a family dinner and they absolutely loved it. My husband said this is a keeper. I didn't have enough half & half as the
recipe called for; used 1/2 cup of half & half (fat free) and and 3/4 cup of skim milk.. It took longer to bake then recipe called for. You will not be disappointed with this recipe. I tried other recipes in the past and they were not as moist as this one."
"This is hands down the best cornbread I've ever made. Made it as written and my husband agreed . . . best yet. For two people, I will cut recipe in half and still have enough for leftovers. My 8"
"Made this in the bread machine (used the Cake setting) and it turned out incredible. So happy to have a moist, sweet cornbread recipe that I can throw together in the bread machine!"
"Wow, its like eating cake for dinner. We really like the sweet cornbreads and this one is wonderful. DD couldn't get enough. We served this with a 15 bean soup. Thank you for sharing."
"I am not really a fan of cornbread, but I have to say that this recipe has converted me! I did make a change to make this gluten and dairy free: I subbed Gluten Free Café All Purpose baking mix for the regular flour, gluten free masa harina for the cornmeal (because I don't care for the grittiness of regular cornmeal), and Earth Balance in place of the butter. Just fabulous! Thanks for the great recipe!"
"Made these as muffins a couple of days ago...oh wow totally yummy totally delicious..moist even after a few days..I did not add the cayenne nor the corn...but delicioso all the same!!! Def will be my go to recipe for corn muffins."
"Another winning recipe by Kittencalskitchen! After 55 years of trying every cornbread recipe I could find, this is the ultimate winner. It has first place in my personal recipe book. Thanks Kittencalskitchen for including it."
"This was the best cornbread. I made it exactly as suggested. I choose to use 1/2 & 1/2 and no pepper. Like some of the other reviewers it took longer to bake than called for in the recipe, but that wasn't a problem. This will be the only recipe I will use for cornbread."
"Tried this last night for a family dinner. Every single person there raved about the cornbread. They LOVED it. Hubby says it's the best he's ever had."
"this is the best cornbread you will ever make. i only used 1/2 cup of sugar, regular milk, and one cup of frozen corn that i thawed out first. i added a handful of grated cheese, and 2 spoonfuls of diced green chilis .It was outstanding, but it took a few minutes longer to cook than the time listed, and i think a 9 inch square baking dish would be perfect. it really puffed up high in the 8 inch pan. i plan to use this recipe for cornbread from now on."
"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!"
"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!!!"
"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!!!!"
"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."
"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!"
"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!"
"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!"
"Very good and Easy to make! Used the smokey bones butter with it and delish!"
"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."
"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! :)"