By Dawn on December 30, 2003
Photo by DarksLight
Photo by DarksLight
"Long before Boston Market cornered the market on cornbread, the women in my family were making up a darn good corn bread themselves. Every BBQ or potluck this cornbread was in demand. I finally handed one of my aunties a measuring cup (you know they never measure anything) and learned how to make it. It really does resemble the taste of Boston Market, almost could be a dessert with that sweet taste of honey and some butter on top..."
Serving Size: 1 (128 g)
Servings Per Recipe: 12
"Wow! These are so delicious -- and they came out nice and moist, not dry like a lot of other cornbread recipes I've tried. They cut into squares nicely too, not a lot of crumbs all over. The whole family loved this cornbread. I'll definitely be making it again!"
"We have tried many cornbread recipes and always seem disappointed. This recipe is a KEEPER! YUM YUM! I was leary about the large amount of salt and baking powder and about the lumps in the batter after mixing. BUT, everything worked out beautifully! I made 22 muffins, cooked for 13 minutes at 375. We used a course ground yellow cornmeal. This is fantastic! Thank you!"
"Great! Used 3/4 cup of sugar and they were perfect! Also, used half white corn meal and half yellow. Thanks!"
"Dinner for 9... Everyone loved them!!!! End of story! (The only changes I made was: I used 1cup sugar instead of 1 1/4cups and put them in muffin tins and baked for 15 minutes.)"
"I am giving 5 stars because it is the perfect texture and moistness for me, I prefer my cornbread a little sweet but I thought this my be too sweet for me so I cut the sugar to 1 cup and no honey and I used buttermilk in place of the milk and water and I love it, everything else I followed exactly. I will continue to make this from now on, thanks!"
"Very good - nice and moist with just a touch of sweetness. I used another reviewer's suggestion and subbed cream corn for the water."
"I was looking for a sweet cornbread recipe to take to work to go with our chili for our chili cook-off. I printed this up in a hurry and began to prepare the recipe the night before. I kept thinking I was missing something when I noticed there was no egg mentioned. I was a little worried but made the recipe as written. It came out perfect. Sweet and moist and not crumbly. I didn't win the cook-off but the corn bread was a big hit. You made me look good! Thanks!"
"I so much loved this.It is very tasty and after we ate it with chili,homemade chicken soup(instead of crackers)we still had a couple of pcs. left for cornbread and milk.Thank You Very Much.Colleen G."
"Delicious! Nice sweet taste!"
"This cornbread was fantastic. The only change I made was to reduce the sugar to 3/4 cup and they were still plenty sweet. The kids loved them, too, and I will be making this again. Update: I have made this numerous times now and have found that it is just as good with only 1/2 c sugar and 1/4 c butter with 1/4 c applesauce to substitute for the other 1/4 c of butter. Just thought I would share a way to make this wonderful cornbread a tad healthier."
"I'm a *big* fan of extra sweet cornbreads, and I also cut the sugar down and it was too sweet. But because it doesn't have enough cornmeal in it, it doesn't really have anywhere near a normal cornbread consistency. It was more to me like a failed cake that turned out flat and slightly rubbery - more like a polenta cake, rather than a cornbread. I wouldn't make this again. :("
"Wonderful cornbread and my family loved it! This is a great recipe for breakfast or dinner, especially BBQ! Consistency was moist but not crumbly and the crust it yummy!"
"Completely perfect. I baked for 35 minutes though, and used 1c sugar and added a few extra Tbsp honey. I could have just used less sugar and it would have been fine. Very much like the cornbread I remember my mom making. Thank you for this wonderful recipe."
"I made these into muffins last night and DD couldn't get enough of them. I served them with ribs and mac and cheese. We had honey to go on top, but didn't need it. Thank you for sharing this with us."
"I made these into muffins to go along with some jambalaya and they were reeeeally good. They held together nicely and were good and moist. I used buttermilk and subbed a can of cream corn for the water. The batter seemed awfully thick so I went ahead and added a few tablespoons of water to it. I also cut the sugar to 3/4 cup and they were still plenty sweet for me. I looooove cornbread and man is it awesome straight out of the oven with some melted butter :)"
"Very yummy! I halved the recipe with no problem. Thanks!"
"My husband love this. I made it as listed for my very first cornbread from scratch attempt, and husband only likes "johnny cake" that's sweet. This is a really dense bread, but boy is it good. I think next batch I'll use 1C sugar though, cause it's almost too sweet. Nice and moist, very tasty."
"amazing. so moist. i have found our new cornbread recipe. thanks so much!"
"This cornbread was amazing! I remember making some like this when I was a little girl, and the recipe got lost in a move..I have been searching for this recipe ever since. Thankyou so much, and tell your Auntie thankyou for me too!"
"i don't know boston market, but when I was a kid (in NY) my family would pay to have our relatives in Colorado ship us a case of Marie Calanders cornbread mix. This is the closest i have found! I made it once with white cornmeal per the directions and um yummy it waslike cake. Today I made it with ground organic corn meal, alittle less than a cup of succanut,and 4 T of oil (b/c i was out of butter!) Its not out of the oven yet, but I am sure it will be delish!"