Buttermilk and Sour Cream Corn Bread

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So easy, full of flavor and surprisingly moist. I will definitely makes this one again.

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This is by far the best cornbread, I have made it several times, always muffins, super moist, turns out perfect every time, and easy!

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This is exceptional!. It is moist, flavorful and completely easy. To the people who have a problem, with this recipe, go to cooking school. This is easy , quick and well done.

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I used a 9" cake pan and it took about 35 minutes. Tasty and moist - exactly what you want in a cornbread.

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Very good although very crumbly...and it baked for the 25 minutes...I would bake this again!

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Wow - I have made at least 30 versions of corn bread - and this will now be my go to recipe. It worked exactly as written and I cooked it for the 25 minutes recommended. Nice job - Giada!

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I really don't have much experience eating corn bread, but this was good. The recipe worked out just fine, no problem there. It probably would have been better if I had used the buttermilk rather than regular milk, but I had no choice, since I realized the buttermilk went bad just as I went to add it in. All the same it was very nice.

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This was awesome! Wonderful tasting and easy to prepare! It did need to cook a bit longer than 25 minutes...and perhap a larger pan would have worked well...but the corn bread was simply Deee-lish!

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No go!! It spilled over in the size recommended, which burnt on the bottom of the oven and made the whole house smell horrible! After 28 minutes at 400, it was completely raw in the middle! The ends were done, so I salvaged those, tasted them, and yuck! I was very disappointed in this catastrophe! Gosh, that cheap little box of Jiffy corn bread would have been the way to go with my homemade chili. If you still decide to give this a whirl, bake it longer, use a sheet pan underneath loaf dish, or make muffins so you know they will all be cooked through.

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Awesome, fast, easy recipe that's delicious! I modified the recipe slightly by adding 1/3 cup frozen organic white sweet corn and baking the cornbread in a spring-form baking pan, which allowed me to easily remove the cornbread from the pan for a pretty presentation.