Most helpful positive review
Minor tweaking for perfect cornbread. I’m a transplant to the south and understand cornbread is NOT supposed to be sweet but I snuck two tablespoons of sugar and used bacon grease (yes I did) for the vegetable oil. It came out PERFECT with the expected crisp bottom! Our friends father in Alabama made it that way for decades so I followed his lead and it is wonderful! Saving this to my recipe box!
I am not expert on cornbread, but I thought this was good. It doesn’t crumble in your hand and it isn’t sweet, both pluses to me. Thanks for sharing.
Excellent bread with the addition of 1/2 cup sugar. My husband doesn’t normally care for corn bread, but ate this up, as did my 2 year old. I coated the pan with oil before preheating it and the bread slid right out of the pan after cooling for a bit. The bread came out crispy on the outside, soft on the inside, and minimally crumbly. This is my new recipe for cornbread!
My family loves this recipe. I’ve made it twice and the first time I made it exactly as the recipe detailed and it was a hit (especially with the honey butter I made to accompany it). The second time I added 1/4 cup honey to the recipe just to lighten it up a bit. It was still fantastic. This is my go-to corn bread recipe now.
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