83 Reviews of Cornbread

From: Jenny Mac

On Mar 17, 2005

Well I was cooking Chilli for our evening meal last night, and thought I would give a Corn Bread a try. Now you are looking at a Corn bread virgin here. It isn't something we Brits go for .Chilli generally comes with rice!Chose this recipe because it didn't have oil in it, and I'm so glad I did. Lovely husband and I REALLY enjoyed it. Never made Corn Bread before but will certainly make it again and again. What else can you serve it with? and can you put corn kernels in it as well? Well done for a great recipe

From: ~Bekah~

On Feb 18, 2005

Wonderful, easy to prepare bread. Nice and crisp on the outside, and tender on the inside. I don't like cornbread with the so popular cans of corn added, and this was perfect. Thanks!

From: Mirj

On Apr 25, 2005

I made this on Purim together with Di's Colorado Chili, these two recipes go great together. I used soy milk to keep the corn bread non-dairy, and it came out moist and wonderful. I'm going to try these again next week as mini-muffins. Thanks so much for a keeper!

From: occasionalbaker

On Sep 1, 2005

Wonderful taste ,texture, easy to make...and versitile.I have made it in a square 8" pan,pie plate, as muffins, with chopped jalepenos, corn niblets and plain and it always comes out perfect.Thanks for sharing!

From: Maystar

On Dec 9, 2006

Great accompaniment to collard greens. I liked that the recipe was very simple with ingredients that are always on hand. I used about 1/2 the sugar though, and it let the "corn" taste come through very nicely. If you top it fresh out iof the oven with hot butter, it tastes great!

From: Miss Kitty

On Oct 10, 2007

This was great cornbread! I doubled the recipe (except for the sugar, baking powder, and salt) and baked it in a 9x13 pan. The sugar I left at 1/2 cup; salt was 1/2 teaspoon; baking powder was increased to 1 tablespoon plus 2 teaspoons. I baked it for 25 minutes. I thought I had done something wrong, because the batter was more like a sponge when I spooned it into the baking dish. But it came out great, everyone loved it.

From: Japanese Delight

On Aug 10, 2007

i've sure picked a winner of a cornbread recipe with this one! REALLY good, sweet, and soft & with the perfect ratio of moisture to crumbley-ness... We loved it! It's nice that this recipe doesn't call for much butter. I used buttermilk because we didn't have regular milk. I made it to accompany chili, then had it for breakfast warmed up with butter in the morning. UPDATE: I made this again, but increased the buttermilk to 1-1/4 cups, and it made the cornbread so tender and moist. I loved it even more! I just make chili as a excuse to make this recipe!!

From: Melissalinn

On Jul 7, 2005

Very tastey recipe. I followed the directions exactly and it turned out great! I ate the entire pan myself!

From: Jennywonder

On Jun 28, 2005

Moist, with nice texture. I altered this basic recipe somewhat... okay a lot. Reduced sugar by half. Hand blended a 170g can of corn nibblets until creamy. Added that to the wet ingedients. Then, tossed fresh berries (blackberries/blueberries)in in the dry ingredients (to coat with flour and prevent the berries from sinking to the bottom of the pan - good tip!)and added wet ingredients. Cooked for 25 min and had a 'rustic' desert cake.

From: bonniekm

On May 25, 2005

This was the easiest thing to make. I can cook but I have been known to mess a cookie or cake recipe up one too many times. But this was a piece of cake!! I have never made cornbread that was so moist and flavorful. I added 4 oz of shredded extra sharp chedder and 2 jalepenos for an extra kick. I took this pan of goodness over to a friends for dinner and left w/ nothing left!! There was only 3 of us!! Thank you so much!