We like this a lot and have made a few times. This time I decreased the sugar to 1/2 cup and it turned out great. I am going to do that from now on to make it a bit better for us and I like it better not being so sweet.
This tasted OK, but not as good as I was hoping. Mine came out a bit dry and the cornmeal was a litlle gritty tasting even though I tried soaking it in the milk before adding other ingredients as another reader suggested. Maybe I'm just too picky, but I want corncake as good as the Cheesecake Factory! Wah!
I LOVE this recipe. This cornbread is BETTER than Jiffy. Which is the gold standard of sweet cornbread. Well never again, and it was incredibly easy to make. Who doesn't have these ingredients on hand? And if I don't I just head on down to my local Sprouts and get a couple cups of yellow cornmeal...If you've always wanted to make good cron bread from scratch, here's your recipe!
Very good! This was my first time making cornbread from scratch. Hubby and I enjoyed these. I baked them in my muffin pan for about 25 min....they looked beautiful! Nice flavor too....but I prefer a more buttery flavor so maybe next time I will use half butter/half oil. But nonetheless these were delicious (not too sweet either).
This was fantasic. I don't think it is super sweet AT ALL!. I had left over corn meal and I actually used some 1/2 and 1/2 that I had left over from making "award winning white chicken chili" that beberogers posted. I hope that when I don't have 1/2 and 1/2 on hand that it will taste as good with with just plain old milk....GREAT RECIPE!