Cornbread

Whoa BABY! I've been looking for a recipe like this for so long...

It was moist, held together well, it cut well, it crisped on the bottom but didn't get too done in the middle and best of all, it was hands down the best tasting cornbread I have ever eaten. We eat beans and rice once a week and I will be making this every week now that I have found it. I'm not kidding..you can stop looking! This is it.

I used a cast iron skillet that I heated on the stove and greased with shortening. This did result in a crispy bottom but didn't really shorten the cooking time (oddly enough). I used stick margerine. I was concerned about how much sugar was in this recipe. I thought it would be too sweet but it was PERFECT. LOVE IT. Thank you for posting this!

I didn't have butter, had to use margarine substitute (veg oil spread)...used splenda instead of sugar. I'm trying to cut down on using a lot of butter and sugar, anyway. It was quick and easy, and the end result was surprisingly good!

This has become my go to recipe for cornbread. Takes all of 10 minutes to mix up and 25 minutes to bake. I use a wire whisk. I do reduce the sugar and add one additional egg, as I like to add sweetness through honey or jam depending on what its being paired with (i.e. BBQ Ribs, Chili, eggs for breakfast with sliced avocado sprinkled with fresh ground pepper, salt and olive oil drizzle). Additionally, I've used Almond milk as a substitution for regular milk and it tastes the same (be weary of nut allergies of course). I find it keeps for about 3 days on the counter covered...I do suggest if not eating it right after its prepared, slice up and throw it on a grill pan to toast it up!

I used the 2 eggs and 1/3 c sugar since i didnt want sweet cornbread. Recipe only makes a bread loaf pan. Tastes just like moms. My new go to cornbread recipe.

This is the best cornbread I have ever had! I've been told by all my family that it is better than any restaurant. I constantly get requests to bring this to pot lucks and parties. I have made it jalapeño cornbread by adding 2 freshly chopped de-seeded jalapeños. It is not hot at all but adds an amazing flavour to the loaf. Also I sometimes put shredded cheddar on top after pulling it out of the oven. I have also made it maple cornbread by exchanging the sugar in the recipe for granulated maple sugar. You just can't beat this basic recipe! Its sweet, southern, classic recipe with simple ingredients that are always on hand! I love it.