Peerless Cornbread
Recipe courtesy of Marion Cuningham
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- Recipe categories: Grains, Cornmeal, Rice,
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Average Rating:
Total Reviews: 6
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By izods_6198863
Warrenvile, IL
on September 20, 2007
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We are big cornbread fans in my home and love it as a side dish for chili as much as we love it for desert with honey and butter. This particular recipe is very easy and everyone (even my very picky husband loves it. I have tried to save it to use for stuffing but we always finish it. I have tried adding fresh corn and cheese to the recipe but I keep coming back to it simple richness as is. My suggestion is to make a nice pot of rich dark roast coffee and have this cornbread with unsalted butter and honey instead of a pastry. You will love it!
By cre8iv1@qwest.net
Spokane, WA
on September 05, 2007
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but it still did not improve the flavor. Used 3 instead of 1 TBSP of sugar [ as we were having spicy chili ] and used buttrmilk instead of regular, which I thought would enrich the flavor. It didn't. There was a good sweet but overall that flavor lacked depth. I will not make this recipe again.
By lenoresnoke_7603295
Fruita, CO
on June 26, 2007
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This recipe is good, but if you want to make it great, use buttermilk instead of milk and use 3 TB of sugar instead of one. I also upped the cooking time to 18 min.
By grimjet_7558885
Bayport, NY
on April 08, 2007
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Very easy and very moist. However, they were not sweet enough for my taste. I used all purpose flour instead of the cake flour. Next time I will add much more sugar.
By georgecataldo_4...
Quincy, MA
on March 06, 2007
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ezcellent
By cparkerr_6995486
bethel, CT
on January 07, 2007
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Easy and quick - don't bake longer than the recommended 15 min. cook time. I baked it in a pre-heated cast iron skillet in the oven. I've been looking for a moist recipe for a long time and this did the trick!