Original recipe yields 8 servings
Based on a 2,000 calorie diet
Real cornbread isn't supposed to be sweet! This is how my mother has made cornbread for years, except I don't recall hers having milk in it. I think it has another egg and maybe more sour crea...
This cornbread was good, though rather dense. I would definately take the previous advice and add some sugar. I will make this again.
Boy, did Debbie ever give this recipe an appropiate name! From the ease of the mixing of the batter to the smell it generates in the oven...this IS the best cornbread you'll ever put in your mou...
So moist and yummy. I don't have an iron skillet, so I just baked in cake pan. Turned out wonderful. Doubled and cooked an additional 15 minutes.
This recipe didn't have as much flavor as the recipe I usually use. I thought the creamed corn and sour cream would really jazz it up, but for some reason, it was just so-so.
I tried this recipe and contrary to the name it was not the best cornbread I've ever eaten. The people at my party did not like it. It lacked flavor and I will not use it this recipe again.
This cornbread was moist but not really what I was looking for. I was looking for a sweeter cornbread. I may try this again and add sugar.
This truly was the BEST cornbread I've ever eaten! It was very moist and was a huge hit at my barbeque. My friends are STILL talking about it!