Maryanne's Cornbread

This is very good, my family loved it. Traditionalists should be aware that it is not your standard "southern" cornbread...it is rich and a little sweet and almost cakelike rather than crumbly....

I had good results when I cut the recipe in half, using 2 eggs and 1/2 cup milk. Cut all other ingredients exactly in half. I made corn muffins using paper liners sprayed with cooking spray. Mi...

This is the best cornbread I've ever had. I decreased the milk by 1/4 cup and used creamed corn. It was moist and delicious. My 2 year old grandson and my husband have almost eaten the whole pan...

The cornbread was moist and delicious. The family went back for seconds. The only thing I found I would do the next time would be to thaw the corn before adding it to the batter.

I followed another reviewer's suggestion of halving and making muffins, using 1/2 c milk, 2 eggs, and half of all other ingredients. I also replaced half of the sugar (1/4 c) with 1/4 c honey. B...

I don't know what happened! Reading the reviews I thought for sure this would be it! What a disappointment. First, I cut back the sugar to 3/4C..I'm glad I did, as it was STILL a bit too swee...

The first time I made it, I followed the recipe exactly. Holy Moly yummy! For leftovers, cut into squares, freeze, and microwave for 30-45 sec per piece. Add more butter of course. Sooooo delici...

This is so moist! I followed the suggestion to add creamed corn instead of kernels - which was awesome. It did require another 20 minutes or so to cook through. I love this recipe. :-)

Finally, a cornbread that is moist and delicious! I left out the corn, only because I have some picky eaters. This is a keeper without a doubt! Thanks for sharing your grandmother's recipe wi...