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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Buttermilk Cornbread Recipe courtesy Tanya Holland Show: Melting Pot Episode: A Melting Pot Holiday Overall User Rating:  |
Good Recipe
12/25/2004 at 03:48pm
User: JAMES from Savage, MN User Rating:
Very good texture and very easy to make. It can be made without the corn. I think creamed corn would be nice addtion rather than whole.
Buttermilk Cornbread
12/16/2006 at 03:03pm
User: Susan from Scottsdale, AZ User Rating:
Had to throw it away ~ too salty. Two teaspoons of salt is way too much. Checked several other recipes and all call for only ONE teaspoon of salt. Very disappointed. Is there an error in the recipe?
Nice cornbread
11/25/2005 at 05:06pm
User: Mindy from San Marino, CA User Rating:
The first time I followed the recipe EXACTLY, and my cornbread turned out terrible! It was so salty!! I tossed that one away and made it again, this time using two tablespoons of sugar and no salt. The cornbread didn't have much taste, but that was fine, since it was going into my stuffing! But the cornbread did turn out very moist and not too crumbly.
Killer Cornbread
09/28/2005 at 08:27pm
User: LARA from Huntsville, AL User Rating:
Cornbread was moist and fabulous! The buttermilk makes the bread! The only thing I could suggest - heat the butter or oil in the oven. Then pour it in the batter and mix. Sprinkle some corn meal in the bottom of the pan and then pour in the mix. It will make for a crispy crust with a delicious, moist center. My grandmother always made cornbread that way...
Moist and Deliciouis
08/24/2005 at 09:41pm
User: Anna from New Orleans, LA User Rating:
The cornbread is very easy to make, it's moist, and delicious.
Fantastic Recipe!
08/16/2005 at 07:23pm
User: Anonymous User Rating:
One of the best cornbread recipes I've tried! This rose up high and cakey, not too sweet, a perfect accompaniment to gazpacho and spinach-lentil salad. Another plus is how relatively little butter it has in it- 4 tablespoons as opposed to the 8 and more in many other recipes.
southerner approves!
06/05/2006 at 09:04pm
User: sARAH from kure beach, NC User Rating:
reduced the flour by 1/3 (to 2/3c) & used entire can of crisp corn kernels - can't wait for summer corn to make with fresh off hte cobb! Substituted peanut oil for butter & crust was nicely browned & crispy with tender crumb - served with red beans & rice - was only missing the collards (it's June so good collards not available)
Great
04/05/2006 at 07:06pm
User: kristan from houston, TX User Rating:
This cornbread is great. I used my 11 inch cast iron skillet. Very good.
no fuss cornbread
03/31/2006 at 09:44pm
User: raena from Portland, OR User Rating:
This is a fast and easy recipe that doesn't mess around with separating wet and dry ingredients. My only complaint: too much salt. I'd cut the amount in half next time.
delicious with alterations
02/04/2008 at 09:16pm
User: chris from arlington, MA User Rating:
Instead of 2 teaspoons of salt, I used 3/4 teaspoon, 3 t. of baking powder instead of 4. I also added 1/3 cup of grated sharp cheddar cheese. Loved the suggestion of sprinkling cornmeal in the bottom of the preheated skillet. Also it's important to use the muffin method to combine ingredients, separating dry and wet, and stirring just to combine. It came out of the oven puffed and tasted moist and delicious.
Best cornbread EVER.
01/07/2007 at 07:20pm
User: Jamie from San Francisco, CA User Rating:
This was the best cornbread recipe I've ever had and I've tried a few. Don't tell my grandma, but it's even better than hers! I took one of the reviewer's advice and dusted the pan with corn meal, it turned out perfect. I served it with Emeril's turkey & white bean chili and it was a perfect dinner on a cold night.