Delicious! Like another reviewer I replaced the sugar with honey. 2 cups of buttermilk was a tad too much, next time I'll decrease by 1/4 c as my batter was a bit too thin. I used a 9" cast iron pan.

Didn't make it. It's to cold to go get buttermilk.

5/5 For me. Followed the recipe and got great results. Easy to make, even for someone who isn't confident about his bread baking skills like myself. I love the cast iron skillet method as I had one on hand. Nice crispy bottom. Plopped right out of the pan onto the cutting board. Added honey butter to the top. Great side. Thanks for sharing.

So good 👍 sprinkled some fine chopped jalapeno on top and the baked.

It had no taste. It didn’t even taste like corn. And it was VERY dry. I really don’t think any of above is user error. I followed the recipe to a T and I even added some honey at the end and it STILL tasted like cardboard. I put it in the oven, on the same temp for the same amount of time as the recipe said and it STLL was so dry you couldn’t eat it without a drink. It gets one star because it was VERY easy to make. There’s gotta be some better cornbread recipes out there. Unless you’re using this recipe as a base to go nuts with flavors or whatever don’t bother with this one.

My very favorite cornbread recipe. Perfect in the iron skillet.

Good at 400 in 11” square black iron

Very good. Will definitely make again.

Awesome! Next time I make it I think I'll bake it at 400 because the top was a little dark. Also instead of sugar I used honey and it turned out awesome I loved the taste and texture and so did my husband. It went great with my chili.

First time I made this I set my oven to 400 and set the timer for 25 minutes as per the cornmeal box. It took longer than that, maybe 15 more minutes total. I did, however, have a smaller cast iron skillet so it was rather full. I just made this again today and I set my oven to 425 at 25 minutes, and since I have a smaller skillet this recipe makes two batches! It was perfect!!!

This was hands down THE BEST cornbread.

The texture is spot on, but I found the flavour to be kind of lacking. For my oven and tastes I’d probably shave about 3-4 min off the baking time as well

Beautiful and yummy! I made it as the recipe stated - this is first time making

Perfect I used oat milk in place of butter milk due to a lactose issue Thanks

The cornbread was delicious and super easy to make. I followed the recipe as written, except I cooked the cornbread at 425 as others stated their cornbread was a little over cooked at 450. Mine came out perfect after about 23 minutes in the oven. Nice crispy outside and soft inside. I did use a little leftover bacon grease in the cast iron skillet in the cooking process. I’ll make this again for sure.

Just enough sugar. Soft inside and crisp around edges

Exactly like my grandmother’s cornbread! Perfect! I added pickled jalapeños for a kick! If you don’t have buttermilk on hand, I used 2 tablespoons of white vinegar to 2 cups of milk! Seemed to work out well!

First time ever making cornbread. Followed the instructions, even added a T. honey from another review. May add a bit more sugar and maybe a little more honey next time otherwise it was perfect. My husband even enjoyed it, will make it again.

Great crunch on the outside, moist with good texture on the inside. I did add a tbls of honey, but just my preference. Overall, the best tasting, texture of any recipe I've tried. It's a keeper.

Very good now that I have all the ingredients

Delicious, moist. Just right.

Pretty decent and easy. There is a lot of butter in this and it can be a bit messy when you first melt it in the skillet. Also make sure your wet mixing bowl is big enough for two eggs and two cups of milk. Might take a little less time to cook next time as my edges were quite brown.

It was fluffy but I should've added a little more sugar for taste.

very moist, but not very flavorful

Really good! Will definitely make again!

Great!!!! Followed the directions exactly the way they were written with no modifications. I have been looking for a more moist, less crumbly corn bread. Part of the key I think is using buttermilk instead of regular milk.

Cooked it for less than it said and the bottom was still a little overdone. May try cooking at 425 degrees next time. Otherwise, it was the most beautiful cornbread I’ve ever cooked from scratch and tasted delicious! If you’re worried about the fat, it could do with less butter and probably still turn out great.

Very tasty and not too sweet. Crispy edge and moist not dry at all.