Moist and Easy Cornbread

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The cornbread was very moist, but a little bland. I agree with the others it needs more sugar, next time I make it I will try more sugar, sour cream like lisenbury made hers.

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I thought it was a great recipe and very easy to make

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I took this advice from "Lourdes Cooks" - mostly: "Like other reviewers, I too adjusted the sugar to 1/3 cup, salt to 1 tsp, buttermilk to 3/4 cup, and added 1/2 cup of sour cream; plus I added 1 tsp vanilla. Delicious!!"

I put in 1/3 c. sugar, 1 tsp salt, a 3/4c MINUS 2 t. 1% milk + 2 t apple cider vinegar (to sub for the 3/4 c buttermilk, 3/4 c. sour cream (oops - more than she used. oh well.. The batter puffed up after mixing, like biscuit batter. I think that bodes well. The batter was delicious. I'm writing while my cornbread bakes. Oh, I'm also making it as MUFFINS, not a pan. Golden and gorgeous in 11 minutes. Ohh... and so tender and tasty. Really great. THIS is what I want in cornbread!

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So, after dropping pan, burning hand and catching rag on fire...this is the BEST recipe I have tried. We gladly ate this...even if it did fall out the pan! I am a southern girl and have tried several recipes lately...this one rocks...Thanks Paula! I will make this recipe again and again and again. YUM!

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This was an epic fail ugh! I have made a lot if corn bread and as I poured the soupy batter into the pan I was pretty sure it was not going to turn out! Should have listened to the other negative comments it was really wet and almost slimy! Save your time and ingredients and keep looking for another recipe!

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Like other reviewers, I too adjusted the sugar to 1/3 cup, salt to 1 tsp, buttermilk to 3/4 cup, and added 1/2 cup of sour cream; plus I added 1 tsp vanilla. Delicious!!

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I love this cornbread!! I almost always modify a recipe a little, but this one didn't need any tweaking. It came out moist and delicious, just as promised. A great side dish for my chicken chili.

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This is too moist...tastes like it is not baked but it was ...not much flavor either...too bad!

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Some may like it but I did not care for the tasteless, tangy taste of this recipe. I will stick to the recipe I have, sorry Paula!

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My grandmother was from Elizabethtown, Ky, and made the best old fashioned cornbread. I never thought I could find a recipe close to being as good as hers...but this is it! So moist, flavorful and EASY! I used self rising flour though with remaining ingredients and of course left out the baking powder. I also used a whole stick of cold butter and cut it into the mix before adding liquids.