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|Calories470Calories from Fat270|
|% DAILY VALUE|
|Calories from Fat270|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sarah Mathis 5 months ago
SOOO yummy 😋 I wouldn’t change a thing.
Davina Kavanaugh 7 months ago
Wonderful with the cinnamon butter! I added sweet corn cut right off the cob to the cornbread. 😋
Karen L. 7 months ago
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.
Karlene 8 months ago
This was delicious cornbread. My family thought it was very good. We really liked the cinnamon butter.
Hello 9 months ago
Best I’ve ever had! Very moist and flavorful!
Bikelocke 9 months ago
Delicious. Crispy edge. Moist were it needs to be. Kids loved it.
Carol 10 months ago
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.
Elisabeth Bieber 10 months ago
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!)
GDawgMom 10 months ago
SOOOOO good! Truly the only cornbread recipe you'll ever need.
Bob a year ago
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).
Brittany Clark a year ago
Doubled the recipe but did not double the butter, as I wanted it to be just a smidge dryer for sopping up juice from the beef stew I made. Still turned out fantastic, even the piece I nabbed before the stew was finished. Nice, subtle sweetness and not dry at all! The cinnamon butter is great as well, goes good with the cornbread, and is super yummy on bagels and toast.
King a year ago
Really is amazing! Only had milk but it still turned out great
Daisy a year ago
This was my first attempt at cornbread, and it turned out beautifully. I may add a little more sugar next time, but that's a personal preference. The cornbread was moist and delicious, and I'm glad I get to hoard it all for myself.
Deldi Burger a year ago
Delish! As a South African, always wondered what the fuss was about. I get it now! Will continue to make.
Mike 2 years ago
Made this last night and it was the best cornbread recipe I’ve tried, and I’ve tried many. It was nice and crispy on the outside and moist and full of cornbread flavor on the inside. Not too sweet nor too “cakey” on the inside. This was awesome with the pot of chili beans last night.
bsting9 . 2 years ago
very good texture and flavor!
Donovan B. 2 years ago
Turned out well. Super easy to make.