By Lavender Lynn on November 01, 2007
Photo by Mikekey
Photo by Mikekey
"This is the basis for our turkey stuffing. I usually make a double batch so we have enough for our stuffing recipe and enough to eat some cornbread."
Serving Size: 1 (110 g)
Servings Per Recipe: 6
"I have made this several times now. It is always a favorite. If I have it on hand, I add about a 1/4 cup of honey to the mix. Thanks for posting."
"Great taste! Very moist. Very easy to make. We enjoyed this very much. Thanks for sharing your recipe."
"Great tasting cornbread. It's almost the same recipe as on my box of cornmeal. Only change is the shortening and the amount. It uses oil and a bit less. Served this with a nice chili for a very delicious meal. Thanks for posting. :)"
"Pretty tasty and very easy. I baked mine in my pre-heated cast iron skillet so it got a nice crust. Served with a bowl of chili. I thought the amount of sugar was just right. Some cornbreads are too sweet. I have never made cornbread stuffing, but I may try it and will use this recipe."
"This was very good. I am, as you suggested, using it for my Thanksgiving stuffing. The only thing I changed was I substituted melted butter for the melted shortening. And I was a little freehanded with the sugar. (I used a generously rounded 1/4 cup). This is a definite keeper."
"I have no idea how cornbread is supposed to taste,as it is not traditional food for us in Europe - but this tasted great! I used slightly less than 1 cup of cornmeal, as that was all I had left! I made this in a loaf shape tin, which turned out really well. We are going to save some of this cornbread and freeze it, to try out a stuffing mix with it over the Christmas holidays. Thanks for posting this lovely recipe Lavender Lynn - FT:-)"
"My family loved it. It is a bit chewier than most cornbreads. It is not chewy just not as crumbly I guess since it uses more flour for the amount of cornmeal. Anyway we loved it!"