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My review
Amusement Park Cornbread
Trish
"A delicious cornbread that will transport you to a magic kingdom of flavor. This recipe can also be used for cornbread muffins."
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Ingredients
30 m servings 328Original recipe yields 8 servings (1 - 8 inch skillet)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet.
- In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended.
- Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 456586 Ratings
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Most helpful positive review
9/2/2003
I thought it was great. I loved the sweet taste to it. However, I did make some of the changes suggested by other reviewers, 1 1/2 cup flour instead of 2 cups and 1 1/4 cup cornmeal instead of...
Most helpful critical review
10/14/2002
This recipe has real potential, but is not perfect. The cooking time is completely off, as many have pointed out. Using an 8 inch dish you have to cook 35 - 40 to get it done all the way throu...
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9/2/2003
I thought it was great. I loved the sweet taste to it. However, I did make some of the changes suggested by other reviewers, 1 1/2 cup flour instead of 2 cups and 1 1/4 cup cornmeal instead of...
10/14/2002
This recipe has real potential, but is not perfect. The cooking time is completely off, as many have pointed out. Using an 8 inch dish you have to cook 35 - 40 to get it done all the way throu...
8/21/2002
this recipe made 6 large muffins...and delicious by the way. I have searched for a cornbread recipe that is not too sweet, not too bland, and not too dry...I have found it. I cannot believe how ...
12/31/2002
This is the best cornbread I have ever had!!! I did change the recipe a little bit, to make it more of a cornmeal texture, I put in 1-1/2 c. flour and 1-1/4 c. cornmeal, I also added a little b...
7/16/2001
For my family of 10, I doubled the recipe and poured it into a 10x14 pan. I cooked it for about 40 min. It was wonderful, very moist and sweet. Everyone in the family loved it!
11/6/2002
After reading several of the reviews, I decided to make this recipe with 1/2 cup less flour and 1/2 cup more corn meal to get a more cornbread texture as suggested by another review. It turned ...
12/17/2002
I tried a lot of cornbread recipes on this site and this is the best. I will only make this one from now on. It's not dry and it's very tasty. Thanks for the recipe.
4/20/2002
Great cakey cornbread! I put in an extra 2T. of cornmeal, and the kids loved it. Was gobbled up in no time. --For those who are allergic to eggs/dairy, the eggs, butter, & milk can easily be sub...
12/15/2002
Absolutely loved this recipe! Added 2 extra tblspns of corn starch for better texture & it turned out great. I made regular size muffins & the 20 minute cook time was perfect - golden brown & ...