This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.
This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have ever tasted. It's great with chili con carne or as stuffing for your holiday turkey.
If your bread is too dense try beating the batter longer next time. In the original recipe It stated to beat for 5 min. I know this seems extreme, but it will help. This helps whip more air into it. When Allrecipes listed this recipe they modified it. Patricia BergstromRead More
I'm afraid this corn bread recipe is nothing at all like a 5 star recipe. It was dry and tasteless. I followed the recipe exactly, used fresh ingredients, and even left it in the oven a bit less than the time called for. I regret making it for company. :-(Read More
If your bread is too dense try beating the batter longer next time. In the original recipe It stated to beat for 5 min. I know this seems extreme, but it will help. This helps whip more air into it. When Allrecipes listed this recipe they modified it. Patricia Bergstrom
LOVED THIS CORNBREAD!! Its so soft and fluffy and full of corn flavor. My husband is from the south and I've been searching for 5 years for "my" cornbread recipe. I think I finally found it! Cant wait to try it on the inlaws!
If you try this cornbread, with a few suggestions, you will never make another cornbread recipe. I rated Grandmothers Buttermilk Cornbread from this site as the best ever, but this surpasses that one by a long shot! It is very important though to read reviews where the submitter of the recipe says to beat the entire concoction for at least 5 minutes before dumping it into the pan to cook. I must admit, I was very skeptical - every bread recipe in the world talks about not over-mixing. But I couldn't find my staple recipe and feeling adventurous, I gave it a try. So glad that I did! What I did was 1) Half the recipe and only use 1/4 c sugar instead of 1/3 c. 2) While the milk/cornbread mixture is sitting for 5 minutes, give it a good whip with a whisk 5-6 times, 3) Beat the entire concoction at least 5 minutes (and set a timer) before dumping in the pan, 4) Put about 2 TBL butter in a 10" cast iron skillet to melt in your 400 degree oven for about 5 minutes while you are beating the mixture then take it out and pour in the cornbread mixture (believe me - this will make all the difference in the world - it is very important to cook it with a cast iron skillet) 5) Only bake it for 20 minutes! This will yield you the most fluffy, corny, airy, moist, slightly sweet but not to powerful to go with anything, piece of cornbread heaven in the world!!! Thanks for such a wonderful recipe!! It is my staple from now on - I am not even looking for another!
I made this for a big gathering this past Sunday. I made it to go along with both a white chili and a regular beef chili. It was awesome!!! Note that I did make the suggested changes below: I used 2 cups cornmeal and 1-1/2 flour; I soaked the cornmeal for 10 minute; I added 1 full cup of sugar and I baked it at 375. It was wonderful. This one's a keeper! Thanks y'all!
This was my first time making cornbread from scratch, and it turned out great!! I followed the advice to whisk the mixture for 5 minutes before pouring it in the muffin pan, and there were no problems. I lowered the cooking time to 25 minutes since we chose to make muffins. This recipe is definitely a keeper!
This went over very well at dinner. I think my only issue was the corn bread taste wasn't very strong. It was very light compared to others I've tasted and I tend to like very strong flavored cornbread. However, if you're into a lighter cornbread, you'll probably really like this recipe.
I'm afraid this corn bread recipe is nothing at all like a 5 star recipe. It was dry and tasteless. I followed the recipe exactly, used fresh ingredients, and even left it in the oven a bit less than the time called for. I regret making it for company. :-(
My husband and I have made this recipe several times and we love it. This is a sweet, dense cornbread, but I find that it's sweetness is a good complement to a spicy chili. It keeps fairly well, but any cut edges will dry out quickly -- however, since the bread is dense, it will still be moist just beyond the cut edge. Only cut off as much as you plan to eat at a time. We also like this at breakfast with a little molasses.
It wasn't bad, it wasn't great, it was just so-so. The flavor was very light although the bread was of average weight for corn bread. Not sure what to say- wasn't sweet, wasn't corn flavored, wasn't buttery, wasn't much of anything...
After the previous reviews I expected something spectacular, so I was a bit dissapointed. Good, but would not rush to make it again.
Excellent recipe! Very moist. Used honey instead of sugar, otherwise kept everything else as written. Baked in muffin pan for 27 minutes, until muffin tops were golden brown.
I run a cafe that serves comfort food, including three soups a day. When I wanted to try cornbread with my chili one day i tried this recipe. It was such a hit that I make it to serve as an option to buns every day. The customer response has been terrific. I have substituted portions of whipping cream when I've needed to use it. I double the recipe and pour it into two lasagna pans. It stores well in a plastic box and I stick it under the flame for a few seconds to crisp up for serving. Awesome!
I made half of this recipe as muffins (12 regular) and baked for about 15 minutes. I also used melted butter instead of oil. I liked the more cake-like texture as I don't care for the more gritty taste of the corn meal. **I just tried using honey in place of the sugar. . .I don't recommend this. The cornbread is soft and almost chewy. I'll stick to using sugar as the recipe turned out great that way.
I've been looking for this recipe for 30 years -- this cornbread was amazing! I'm not sure why some people said it didn't have a lot of "corn" taste, as I thought it was perfect. It is a heavy, sweet, cornbread, so if you're looking for light and fluffy "old-fashioned" (dry) cornbread this may not be what you're looking for. I threw in a can of (drained) Niblets corn, and per other reviewers, adjusted the corn meal and flour to 1-3/4 Cups each, and it was the recipe I've always wanted. My husband isn't a big cornbread fan, and he couldn't stop eating it. I served with the "White Bean 'n' Ham Soup" on this site, and it was a perfect meal.
This is a great recipe. DO NOT skip soaking the meal in the milk. Also, DO stir by hand for five minutes after all the ingredients are combined. I made this to go with my husband's chili. He doesn't like cornbread because it's "tasteless and boring" and he ate 3 pieces! He was also miffed that this cornbread overshadowed his chili. Everyone at the table loved it. Excellent. It's in my recipe box now.
this is one of those 'ohmigosh, how did I ever live without it' recipes! Moist, east, delicate flavour, and makes a nice LARGE bread.. plenty for seconds, which no doubt you'll be asked for!
This recipe is excellent though I like my cornbread a little sweeter i added 1 1/4 cup of sugar it was great just like boston market type of corn bread.yummm this is by far the best cornbread recipe in this site.
My family LOVED this cornbread. I did add a small can of drained, diced jalapenos and some shredded cheddar. This is a great recipe to customize, and will be my staple cornbread from now on. Thanks for sharing!
This is a simple and delicious cornbread. If you do not like sweet cornbread scale the sugar back a bit. I however do. I kept it as is. I love it.
I baked this two weeks ago and it was rubbery as stated by some reviewers. After some thought, I realized that I had old baking powder. I baked it again with new baking powder and it was five star, just like my grandmother's. Bakers should make sure that their baking powder is fresh
The best cornbread I have ever made. Next time I'll decrease the sugar to 1/2 cup though -- it was a little too sweet. Moist and cakey.
This bread is a winner for me... Sweet and dense a good little snack with friends.
Very good, very quick, very easy. Slightly sweet, which I like.
I just read some of the reviews on this that said that they didn't like it and that they said it was tasteless and one said it was DRY!!! You had to have done something wrong. I have been making this for 2 yrs now and it is the best D*** corn bread we have ever tasted. My Mother is from the South and my Father from the North, and they both say that it's the best they have ever had. I am a very accomplished cook and know what good food is and have quite an sophisticated pallet for food. If you have read the other reviews that said that it wasn't good, DON'T listen to them. If you follow the recipe right, you won't be disappointed. One thing I do though, is measure the corn meal in a measuring bowl ( such as Pampered Chef) and them pour said amount of milk into the bowl, whisk it together and let it sit. When it settles, it might measure less, but don't worry about it, it'll be fine. It measures less for me and I get told how great it is. Thank you so much for this recipe! :D I hope you enjoy it.
This cornbread is great! My husband doesn't like cornbread because it always seems gritty and heavy. This bread was perfect, a nice light corn taste,not to sweet and very light and moist. I can't wait to eat my lunch (Yay! leftovers). Perfect with the slow cooker taco soup on the website.
My husband and I love this cornbread. It's easy to make and delicious.
This was the best cornbread. My husband and I like cornbread that is just a little sweet. This was perfect. It was very moist and held together perfect.
Not very good. Lacking in flavor, wholly uninteresting dish.
This recipe GREAT. Easy, fast and ALWAYS turns out perfect. I have a business where I cook meals @ home to sell to families and I have used this recipe over and over...raving reviews. Also as a manager of a bed and breakfast I served it with Chicken & Dumplings for dinner, slam dunk every time. ONE minor adjustment, when it says "grease the pan", I put in 1/2 stick of butter in the pan, place the pan in the oven to melt the butter. When all the butter is melted, I pour in the batter. Gives the edges a crispy, buttery taste. To die for!
This cornbread is not dry in the least. I bake it in a cast iron skillet and get a really crisp crust on it and the inside stays moist. Excellent reheated.
This was the best recipe for cornbread I have ever tasted! No more boxed cornbread for me. It is very very moist and dosen't crumble like most cornbread. (If I could I would give it ten stars!)Thank you Patricia for such a wonderful recipe!
It was alright. I might try this one again in case I did something wrong. I made this again this week and it turned out fine. My husband loved it.
Easy and delicious. Reduced sugar to 1/2 cup. I like to sprinkle paprika on top for a little color. I generally serve 1/3 with dinner (usually chili) and freeze 2/3 of the bread in a plastic freezer bag. This helps control our carb intake (yum!). The other 2/3 of the cornbread can be thawed for other meals. I like to slice it into cubes and toast it in the oven to accompany stews, chili, salads as a hearty crouton.
This cornbread recipe is hte best I have gotten off of the net. It is quick and easy, but best of all it is DELICIOUS!!! It has a subtle sweetness to it also. The only modification I would make is to possibly add corn. It is great without it though. I highly recommend this recipe.
I just made this and it turned out perfectly! I must admit, I made several adjustments based on everyone's comments, so my 5-star rating is a bit skewed. I increased the cornmeal to 2 cups, reduced milk to just over 2 cups, reduced flour to 1 1/2 cups, increased sugar to approx 3/4 cup, and reduced oil to a bit less than 1/2 cup. It cooked pretty quickly in my oven - only about 20 min and it was done. We lived in Montreal in the 70's and used to by these things called Corn Toasties from the grocery store (so good with melted butter!). This flavour & consistency is the closest I can remember to how those tasted.
Had to make this after seeing all the 5 star reviews and it is indeed very delicious! The batter was very runny when I poured it into the Pam-sprayed pan, but that is how it looks because it turned out just fine. Absolutely scrumptious hot with butter and honey!
Unfortunately, I didn't read the comments before I made this, and the cornbread turned out very dense.
We made this for Thansgiving this year. It was excellent. Very moist and tasty. Even the picky kids loved it. It has a nice cake-like consistency.
This recipe is the best! I made it for a chili party we had and everyone raved. So moist.
UMMM! Word to the wise: soak the corn meal for about 15 minutes - no more or the bread will be too dense and raw or doughy in the middle as one baker commented. I added a tablespoon of vinegar to the milk for that buttermilk effect. Tnis is one of the very best corn breads I've ever served - a hint of crisp on the outside and just perfect crumb on the inside... Thanks for sharing!
This is the best cornbread recipe that I have ever made. If you like a slightly sweet cornbread you will love this one. This is great!!
I have made this twice, and this cornbread came out delicious! I soaked the cornmeal a bit longer than recommended, about 10-15 mins. I mixed for between 5 and 10 minutes. The first time I didn't soak or mix as long, and it came out a little too dense. The second time, with those changes, it came out PERFECT!
I have been looking for a good cornbread recipe that wasn't dry and I finally found it. This is the only cornbread I'll make.
This is a delicious, tender, sweet cornbread. I made it into muffins and used freshly ground corn. They came out perfect...a little crispy on the outside and tender and moist on the inside. They are lighter in texture than other cornbread muffins I have tried.
Whoo-ee this was nice. Cooked and moist and just slightly sweet. Perfect match for Cincinati-style Vegetarian Chili (Also available from allrecipes.com) or any chili for that matter. Very quick and easy too!
Everyone loved it. Even those who don't really like cornbread. Great recipe, quick, simple and delicious.
I don't know what makes a corn bread worthy of 5 stars, but to me this corn bread just wasn't that special. I followed the recipe exactly and it wasn't all that moist. It was OKAY. I probably won't make this again.
Replace milk with buttermilk...makes all the difference!
This is SO easy! Everyone loved it, including the kids!!
Delicious! I added about 3/4 cup of freshly cooked corn to the batter at the end, but otherwise followed the recipe exactly. I let the cornmeal mixture sit for about 10 minutes, but I don't know why I would otherwise get a huge air pocket in the middle while baking. Great recipe though!
good all-around recipe.
This corn bread is amazing! I like to substitute one of the cups of milk with a cup of yogurt. It makes it that much more moist and rich. I really like using a thick product like greek or icelandic yogurt to make it more decadent.
I stopped trying different cornbread recipes after I found this a couple of years ago. Have made it numerous times since and it is perfect every time.
The best ever!
the best ever. no need to look for any other cornbread recipe. this is it.
Best cornbread I've ever had! I did use half whole wheat flour and half all-purpose - which is normal for me when I bake. Also, I did cut the sugar back to 1/2 cup. The first time I made this I baked it 30 min. at 350 by accident - it turned out good, but I baked it at 400 for almost 30 min. the second time and I think that was better. Soaking the cornmeal makes a huge difference in the texture - I ended up soaking mine for 45 minutes while preparing other food for the meal, but 5 minutes should work just as well. I served this with baked Ham, then we had the leftovers (because it make a lot!) for breakfast the next morning. Very very good recipe!
I am french-canadian and we have always made our cornbread this way and its delicious. I have never used another recipe, nor do I think has anyone else in our family. I believe our family recipe came from my great, great grand father on my fathers side.
Excellent results. This is the first recipe that I've seen where you soak the corn meal, but it makes perfect sense. I baked it in a cast iron skillet and it rose beautifully. It was sweet and moist - perfect with the stew. I think it could easily be converted into Mexican cornbread with the addition of a few ingredients.
I made this strictly according to the recipe. It turned out to be the best cornbread I have ever eaten and to give further credit, it was the first time I had ever attempted to make cornbread, so that should tell you how easy it is.
I made this last night for a soup supper (green chile stew + ham and bean soup) and it was a big H-I-T. I think I would like a different ratio of meal/flour, more cornmeal, but everyone loved it as is!
This is super cornbread. Making it with Italian grind polenta gives it a great texture. I also pre-heat a cast iron pan in the oven, melting some butter in the bottom; then pouring the batter in - SUPER crust that way.
Great start for further experiments.
I also expected something great after all the good reviews. I followed the recipe exactly, including the sit time and the whisking for five minutes. It turned out awful. The flavor was okay, but the texture was terrible. Instead of being "moist" cornbread texture, it was gloppy and sticky, more like corn pudding than cornbread.
This is by far the BEST cornbread I have ever eaten. It is very moist with the perfect amount of sugar. I have a huge sweet tooth but my husband doesn't - and we both loved this cornbread. I have never written a comment on this site - but I felt that this recipe deserved it. If you are like me and have never liked cornbread because it is too dry and bland then you will LOVE this cornbread. I followed the recipe exactly and it turned out perfect.
Great and easy to make. Quite moist and flakey. One thing though is that it was a little to consistent in texture, not like some cornbreads that have a grainier texture - perhaps due to the cornmeal I used (stoned ground yellow cornmeal).
Great recipe for muffins. Made recipe as listed, just poured into muffin cups and baked at 400 for 20 minutes.
My search for a moist cornbread is over-this was dense and tasty, not dry at all. I did use less sugar, I'm from TN and we don't make sweet cornbread. Otherwise, perfect. Thanks for the recipe!
Never given a bad review before, and I wonder if I somehow did something wrong, but no. I followed this to a tee. The Cornbread turned out heavy and uncooked, back into the oven for more than what ended up to be twice the cooking time, still just a big pan full of heavy wet dough.
I've been using this recipe for several years and it's still the best. Always moist and fluffy and enough to feed all six of us. I preheat the Pyrex pan with butter as this helps with moistness and sticking, though it's fine without this step.
Good, but I am still searching for the perfect cornbread. I like it a little sweet. Also, try serving it with honey butter. Just mix some honey with regular butter until smooth - yum
I scaled this down to 7.5 servings and baked it in a 9x9 pan, which was more than enough for 2 people. I added about 1/2 cup thawed frozen corn. To store, I put the leftover cornbread, pan and all, in a gallon-sized ziploc bag. Stays good even after a few days! *****
I made muffins instead of a loaf - very good. Cooking time was about half.
Good flavor with a smooth texture if you let the batter rest 20-30 min. before baking.
This is my go to cornbread recipe with a couple of modifications. I use less sugar most of the time - usually 1/4 cup. And I always substitute 1 stick of melted butter for the oil. Occasionally I'll add some frozen corn and green chilies and maybe some cooked breakfast sausage. To save time, I've started just mixing as I would any other quick bread, mixing dry ingredients and adding wet ingredients, skipping the soaking. There is probably a difference but we like it fine that way and I like saving those few minutes. I use a somewhat coarse cornmeal but the bread still has a soft texture. My husband said the other day that he used to enjoy the box mixes that he always made before we were married but that the cornbread I make now ruined those forever :)
I only gave it 4 stars since I did make changes. I swapped the flour and cornmeal requirements since I wanted a bit more 'corn' taste. I also added 1 tsp vanilla since that is what I've tasted in the corn breads I like best. I also dropped the bake temp to 375 deg. for 25 minutes and still ended up with a 'crust' on the bottom and sides but a light moist cornbread. I did not 'over' stir for 5 minutes as so many have suggested, as this is how gluten develops. Muffins and cornbread should be stirred only long enough to get all the ingredients stirred in and may even have a few lumps. This is not as dense as a pound cake but it's not as fragile as many cornbreads. It would hold up well to bean dishes or chili.
Very good recipe--I followed it almost exactly (with exception of baking at 375 degrees F and adding 2 tbsp. jalapeno peppers). The cornbread rose beautifully and was soft and fluffy (not oily, greasy or too crumbly like other recipes I've tried). Some reviewers spoke of the cornbread being dense/heavy, but I found it to be just the right (however, I let the cornmeal soak for 10 minutes, and I sifted the flour mixture before adding the oil and eggs). The only drawback is that the cornbread was lacking in flavor, even when I added 2 tablespoons jalapeno pepper (seeded and chopped). It also was not very sweet (but that's ok, as I like to add honey and butter when I eat it). I will make this again but I will do as other reviewers suggested and switch the amounts for the flour and cornmeal (2 cups cornmeal and 1 1/2 cups flour) and perhaps reduce the baking powder to 2 1/2 teaspoons. Also for more flavor, I will add a whole jalapeno (seeded and chopped) and 3/4 cup thawed frozen corn. I think that this is a great foundation for cornbread that you can alternate it to your own personal tastes!
I normally do another cornbread recipe on here, which is so moist, it's almost like a dessert. I was looking for something that was a little dryer and pair better with chili. This fit the bill perfectly. I also cut up the leftovers & made it as the base of a breakfast casserole the next day. Very tasty.
Great! Nice moist texture and not overly sweet...just sweet enough. I halved the recipe and baked it in an 8x8 pan.
I have made this several times and it is the only cornbread recipe that I have tried that gets raves from my children. They beg for me to make this and absolutely love it. Thank you so much for a recipe that makes my picky eaters HAPPY!!
This is my favorite recipe for the style cornbread that "I" like. It's cake-like and sweet. My DH, on the other hand, likes it non-sweet and little to no flour in his. The battle rages on and neither of us is yielding a lick!
This is my favorite cornbread! It is sweet and moist. I use it as a side for nearly everything! Occasionally, I'll decrease the milk by 1/2 cup and add 1 cup creamed corn. I made stuffed cornbread (with chili and cheese in the middle) and both my DS and DH scarfed it down and asked for seconds.
Tasty. I did switch the cornmeal to 2cups and the flour to 1 1/2 cups after reading a few reviews. It was great.
This really is the best corn bread recipe I have ever used. I was recently laid-off from my job, so when I ran out of milk and couldn't buy any more, I substituted water for the milk, and the bread turned out just as good. A personal tip for the bread- I like to lightly sprinkle sugar on the top of the batter just before baking. Makes the top crunchy and tasty.
I've never had cornbread this moist! I followed the recipe to a T and it came out perfect. I agree with others, the trick to it being so moist is to soak the cornmeal for atleast 5 minutes. Not a very sweet recipe, but I'm sure you could change the sugar to 1 c. if you wanted it a little sweeter. Very good!!
Nice texture, grainy and interesting. The flavor is a little bland, probably not as sweet as the average person is used to (albeit more authentic as is).
People on here rating low need to check to make sure they followed the recipe exactly and read the 1st comment which was by the author. Allrecipes edited out the very important step of beating the mixture for 5 minutes. This recipe is amazing. It is the sweetest, most dense cornbread recipe I have found. I don't change the recipe one bit unless making it specially for something in particular. If I'm serving with chili, I add a bit more sugar to complement the chili. Sometimes I add corn to it to add the taste, but this recipe exactly as written is fantastic!!! Just be sure to follow the directions and amounts exactly, especially the first time you make it. If it turns out dry or anything, you did something wrong.
I followed the recipe exactly. I made this for a family dinner and everyone liked mine better than the other cornbread someone else had made. Great consistency, fluffy and tasty.
Flavor was good but extremely dense. Will try beating it longer as the others suggest.
This is a very good recipe. It's very moist. I used only a 1/2 cup of sugar which made it was just the perfect light sweetness that I like in my cornbread. Great recipe!
I usually make the 'Grandma's' recipe but decided to try this one because it didn't call for buttermilk. It was not a successful tria. and I ended up dumping the entire batch. I did take away the technique of soaking the cornmeal in the buttermilk, which I did in Grandma's recipe. It came out more delicious. Thanks for the tip. To anyone making this recipe I would definitely advise against using so much flour (maybe 1 - 1 1/2 cups) and over mixing. I'd mix it by hand until just blended. I followed the instructions and it came out dense but in a doughy way and flavorless.
My husband love it. asked me to keep this recipe. I do not usually like cornbread, but I liked this. I let the milk & cornmeal sit for at least 5 minutes, I had a heaping tablespoon of baking powder like some else suggested. will be making this again.
Loved this. Made this recipe with the exact ingredients, but let the batter rest for 30 minutes and used muffin tins. Very moist and full of flavor, sweet but not overly sweet - just perfect and easy to boot. Will definitely make this again.
All Recipes has two fantastic cornbreads, this one and Grandmother's Buttermilk Cornbread. Both are super and if you don't have buttermilk, make this one. Don't overmix. I do like a can of drained corn niblets in the bread. I mix the dry ingredients ahead of time and then fold it together, pop in the oven, and have a fresh hot cornbread to serve with a salad dinner or soup.
Pleased with this one... I like my cornbread sweet and this, surprisingly enough wasn't not enough... I saved this and will definitely use it again...
A little on the bland side but liked the denseness. Didn't crumble like some cornbread recipes. The whole pan was eaten and my really picky 10 yr. old liked it best of all. Go figure!
Very good. Makes quite a bit so be ready to have it for another meal.
I made this to go with my chili for Super Bowl. Everyone loved it! I made it using the recipe ingredients exactly as written. I did mix all wet ingredients together(after the 5 min. cornmeal soak) before I incorporated it into the dry ingredients. The result was rich, flavorful cornbread with an every so slight sweetness. This is the only recipe for cornbread I use now.
I chose this recipe for the great reviews, lower sodium content and because it uses oil instead of butter. Due to health concerns, I omitted the salt and substituted light olive oil for the corn oil. I also reduced the sugar to 1/4 c sugar and 1/4 c splenda. It made 22 medium sized muffins which I baked for 20 minutes. They were golden brown and yummy. I decided on muffins because they freeze better.