231 Reviews of Sweet Cornbread

From: CMSANDER

On Nov 17, 2005

A couple of added "secrets" for this: Use a CAST IRON skillet, then add a fine layer of half/half or light cream to the top of the batter before baking... try it, you will be AMAZED!!!

From: babygirl65

On Nov 1, 2005

I have the same recipe, except I add 1 tbsp of honey. It is SOOOOO GOOD!! I will try making corn muffins with it, never tried that!!

From: Chef Gary in Mesquite, TX

On Jul 22, 2007

Mr. Garcia... For years I have searched for the perfect cornbread recipe. I have tried it with cheese, cake mix, chopped peppers...all were "eh"...just OK...then I found your recipe. One bite and OH MY!!! I relished the look on the faces of my family as they took their first bite of this heavenly bread. Sir, this recipe is tops, and I will never again purchase store bought cornbread. There is no need for chili peppers, cheese, or anything else. This is the PERFECT cornbread! I salute you, and this recipe will become one of honor in my cookbook! Thank you so much for sharing!

From: zaar mate

On Oct 27, 2006

This is excellent cornbread! I doubled the recipe and baked it in a 9 x 13 pan which was perfect. They raised nicely and were very moist and delicious! Definitely a keeper! Thanks!

From: ChelCBellC

On Oct 13, 2006

I can't tell you how this made my day! I had some sweet cornbread in kindergarten, yes, kindergarten and have made many dozens of recipe's over the years searching for the right one - this is it! I also love the tip about the half and half, I tried it on only a few of them and it really made a difference - they rose more and were beautiful! Thank you, Thank you, Thank you!

From: Ðamien

On Nov 26, 2006

This stuff is just amazing. Being diabetic and loving cornbread doesn't go hand in hand so I just started making this with 1/3 cup Splenda for baking in place of the 2/3 cup sugar. You can barely tell the difference and it cuts down a bit on the carbs. It's so good I just can't stop making it Thanks Mike!!

From: Lawni

On Apr 4, 2007

I made this recipe almost exactly as written. The only change was I used an 8" Round Pan instead of a Square one. Cornbread came out incredibly moist and delicious. It was just my wife and I to eat the whole pan, so it lasted a few days, and even on the last day it was just as moist as on day one.

From: Nicdon

On Nov 17, 2005

From: Cpics9

On Apr 22, 2004

This the best corn bread I have ever tasted. Just like eating a sweet cake. Good with butter, also.

From: HaraLoft

On Apr 20, 2004

My husband said that these corn muffins were better than the ones we get at the restaurant. They are tender and sweet - very good!