Moist and Easy Cornbread

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My husband has been waiting for the perfect cornbread for years- like his grandmother made. Mine was northern cornbread, he said- too sweet.
He thinks this recipe was fantastic. I followed the recipe to a T and I put it in an 8 inch cake pan. It overflowed. He says the authentic way (Grandma's way is to cook it in a preheated iron skillet.

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I was literaly the moistest cornbread I have ever had, but it needed more sugar. It called for 1 TBSP, but I put 2 in it. It needed 3 maybe 3 1/2!!!

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I made this cornbread tonight to go with my collard greens and it was delicious. I added a can of drained corn to the recipe and I loved it. When you cook it, you may think it is not done because it does not look like other cornbreads - completely dry. But it is done, that's just the moistness. Word of caution - make sure you put this on the top rack of your oven. I initally put it on the bottom rack under my chicken I was baking. I ended up having to bake it longer as it was still to gooey in the middle.

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This cornbread had no taste and wasn't very moist and I only baked for 20 minutes. I added a little extra sugar and it was still a very bland cornbread. I usually make the cornbread recipe on the side of the Quaker Oats cornmeal package and that one is much, much better! I usually like recipes from Paula but this was a huge disappointment. I ended up throwing it out.

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There are certain things I would turn to no other for than Paula Dean and corn bread is one of them. I never used to like it because when you buttered it it would fall apart: not this one. My twist on it is that I omit the sugar and only use one cup of buttermilk and one half of a cup of sweetened condensed milk, delicios! Everyone loves it, mosit, a little sweet, and it dosn't fall apart.

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The bread had great texture and looked great. The only problem I had is it was a bit bland. I am used to more of a sweet cornbread. I may try adding some more sugar or some honey next time. I was a bit dissappointed. I ended up throwing it out, my family didn't like it. :(

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This corn bread was some of the best I have ever had. Paula and her son Bobby really hit it out of the Ball Park on this recipe. My only problem I had was I baked the corn bread as muffins and I used the papercups and the paper ripped up the bottom of the muffin. The flavor is outstanding it just looked bad. Thanks Paula and Bobby Deen for this great recipe

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Being from the south, we love our cornbread!! This is the best cornbread that I have ever cooked and was a great hit with my family. Very tasty with greens, chicken spaghetti, or just right by itself with a hunk of BUTTER!!

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This is basically the cornbread recipe I have used for years. The buttermilk makes it so moist! Sometimes, I add a few tablespoons of sour cream, too! I usually bake mine in in a preheated iron skillet. You can't go wrong with this one!