Homesteader Cornbread Recipe
This moist cornbread with a crisp, golden crust is great with chili or as a quick side dish.
I really liked this recipe. It doesn't fall apart as easily as some cornbreads and it is very easy to make. My husband has a cornbread recipe that calls for 3 cubes of butter and I was happy to find a recipe that's quite a bit healthier and still delicious.
I'm afraid this corn bread recipe is nothing at all like a 5 star recipe. It was dry and tasteless. I followed the recipe exactly, used fresh ingredients, and even left it in the oven a bit less than the time called for. I regret making it for company. :-(
I have searched long and hard for the perfect cornbread recipe, and I've finally found it! Of course, it sparks the great Southern debate--Can you put sugar in cornbread? My answer is, ABSOLUTELY! This tastes like dessert! But if you're one of those southerners who is offended by the addition of sugar...find another one.
Best cornbread recipe I've found yet. I made it according to the recipe.
Delicious! I was low on milk so I used 1 1/2 cups milk and one 14oz can of cream corn. I wasn't certain about switching the flour and cornmeal amounts so I compromised and used 1 3/4 cups of each. My sons, who detest anything even remotely related to corn, ate it up. My youngest even took a leftover piece to school for lunch. Definitely a recipe I will use time and time again.
This is hands down the best corn bread I've ever tasted! I've been hesitant in the past few years to make corn bread because I always find it so dry and crumbly. This was incredibly moist and so delicious! I checked the comments first and made a few changed to the original recipes. 1-I used even amounts of cornmeal and flour (1 3/4 cups each) 2-I used 1/4 melted butter and 1/4 vegetable oil. 3-I added maybe 1/4 cup of creamed corn (I was using it in another recipe anyways so thought I'd throw some in here) 4-I beat it for 5 minutes on medium high. This was an important step and you could actually see the batter getting larger in the bowl! 5-while I was beating, I put my 12" cast iron pan in the oven with about 2-3 tbsp of butter. I made this 3 days ago to go with some chilli. It's STILL moist and so delicious! I will definitely be making this again!!