Very moist & delicious. Next time I’ll cut the sugar by half because we like less sweet cornbread. Stoneground meal makes it have great texture…will definitely make again!

Wonderful and easy! I made this as part of the Thanksgiving stuffing and was really glad I had some left over to put out with the rolls.

Delicious! I used a mix of fine and coarse ground cornmeal because I like more texture but a great recipe! Maybe do a bit less salt if you like your cornbread to be sweet and savory

added honey to top when I took it out of the oven. could also do honey butter. VERY good. ate w turkey chili

Soooo good. Moist, buttery, and crispy. I added a cup of cheddar cheese, and, since I didnt have buttermilk, I used 1 cup milk and 1/3cup plain full-fat yogurt. Then baked in a preheated cast iron pan. Scrumptious.

Perfect! A wonderful moist non-crumbly cornbread. Only recipe I will use from now on.

Very tasty, but it falls apart easily

I really like the taste of this recipe. It was a bit grainy in terms of texture though, compared to other cornbreads I have had

This is the best cornbread I have ever made, I followed the recipe, it took longer to cook, after 25 min I turned it down to 400 and cooked 10 minutes longer so it wouldn’t burn on the bottom, it was very tasty. Moist and beautiful crust edges.

Followed recipe exact and turned out bland and really crumbly.

This is my GO TO...sweet cornbread recipe. My family loves it.

This turned out great. My husband loved the crispness outside and the moist sweetness inside.

Turned out perfect! Easy, quick recipe. My 10 year old said “this is the best cornbread I’ve ever tasted!”

Easy to make and very moist! added butter on top while still warm so good!!

Although I do a lot of baking, this is my first time making cornbread. It turned out wonderfully! Moist and with terrific flavor. Husband loved it!

The buttermilk is the key... what a great recipe! Loved it all around at our house

Cornbread turned out very well, next time I would add more flour, but it really was pretty good.

Very good cornbread. Not too sweet, which some can be. Whole family enjoyed it

Replacing my old recipe. Love it.

I added best creamed corn recipe (made with 2 ears sweet corn) to batter before baking. It turned out light and fluffy. Delicious.

SOOO yummy 😋 I wouldn’t change a thing.

Wonderful with the cinnamon butter! I added sweet corn cut right off the cob to the cornbread. 😋

Super easy and delicious. It had a great texture and lots of flavor. I always use Bob’s Red Mill cornmeal, which is a little grainier and coarser than some other brands of cornmeal, and this recipe came out perfectly with it. This will be my go-to from now on.

This was delicious cornbread. My family thought it was very good. We really liked the cinnamon butter.

Best I’ve ever had! Very moist and flavorful!

Delicious. Crispy edge. Moist were it needs to be. Kids loved it.

You can go either way with this one. Sweet or savory. We’ve eaten it with chili, jambalaya and just for breakfast. If you’re like me and you keep the powdered butter milk on hand it’s super easy.

Look no further!! This is THE BEST cornbread ever. Simple and oh so tasty. My 6 yr old daughter referred to it as cake (not that it’s overly sweet, but just that it’s SO GOOD!)

SOOOOO good! Truly the only cornbread recipe you'll ever need.

Great cornbread recipe -- would definitely make again. Made this for a dinner with friends to go with turkey chili and it was a huge hit. I used Cup4Cup gluten-free flour and you wouldn't be able to tell that it was gluten-free cornbread. Ended up baking for about 15 mins longer than the recipe called for because I added a can of corn kernels to it, which added extra moisture (I drained the kernels in a strainer and pressed on them to get any excess water out). I would definitely recommend adding the corn kernels, they gave the bread really good texture and extra corn flavor. I also added fresh thyme leaves, some coriander, cumin, and smoked paprika to the flour mix to give it some additional oomph. I used an 8x8 glass baking dish, but would probably try the cast iron next time to get the crust on the outside that I love on cornbread (and to get a more consistent bake on it than glass can provide).