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Reviews & Comments

Buttermilk Cornbread
full spoonfull spoonfull spoonfull spoonempty spoon (47 Ratings)

47 Ratings

5 spoons 47%
4 spoons 15%
3 spoons 6%
2 spoons 4%
1 spoons 28%
Buttermilk Cornbread
Baking this cornbread in a cast-iron skillet gives it the crusty goodness that says home cooking. Cornmeal and buttermilk are ingredients that lend authenticity and flavor to this recipe.
Prep: 10 MinTotal: 28 Min
1 - 10 of 10 Reviews « Previous 1 Next » 
Posted 7/14/2011 1:11:14 PM REPORT ABUSE micrieeau89 said:
Rating:
Love this!! Moist and absolutely delicious!
This reply was: Helpful  Inspiring
Posted 9/17/2010 2:54:17 PM REPORT ABUSE ChefAspired said:
Rating:
This is an awesome recipe! I love to make it in my cast iron skillet. But I also 1/2ed the recipe and it made 6 perfect cornbread muffins. It is a very quick and easy recipe that anyone can use. It even works GREAT at 7200 ft altitude. And my husband LOVES this recipe, too!
This reply was: Helpful  Inspiring
Posted 10/27/2009 1:55:38 PM REPORT ABUSE Mrs_Cronk said:
Rating:
This is an awesome recipe! I love to make it in my cast iron skillet. But I also 1/2ed the recipe and it made 6 perfect cornbread muffins. It is a very quick and easy recipe that anyone can use. It even works GREAT at 7200 ft altitude. And my husband LOVES this recipe, too!
This reply was: Helpful  Inspiring
Posted 9/13/2009 6:02:57 PM REPORT ABUSE jwvwmw said:
Rating:
This was one of the worst recipe I've made for cornbread. I was too mealy tasting.
This reply was: Helpful  Inspiring
Posted 11/11/2008 9:14:27 PM REPORT ABUSE cougarMom said:
Rating:
When using a square pan the edges were too brown while the center was still undercooked. Taste and texture were fine (but it was a little crumbly). Maybe loosely covering it with foil near the end would allow the center to finish cooking without burning the edges.
This reply was: Helpful  Inspiring
Posted 10/20/2008 10:43:09 PM REPORT ABUSE DetroitGuy said:
Rating:
The cooking time of the recipe needed to be adjusted upward, even though my oven is carefully calibrated and the temperature is checked with a thermometer. Also, the cornmeal tended to be coarse in texture, and to cook the interior correctly, the outside browned too much. Perhaps a longer cooking time at a lower temperature would work more effectively. Also, the cornbread was lacking in flavor and coarse in texture. This recipe is disappointing.
This reply was: Helpful  Inspiring
Posted 2/11/2008 12:08:59 PM REPORT ABUSE crc said:
Rating:
This is one of the very best cornbread recipes I have tried. My husband likes the course cornmeal in cornbread and this recipe has the nice consistency of a moist and very tasty country cornbread.
This reply was: Helpful  Inspiring
Posted 8/9/2007 3:26:16 PM REPORT ABUSE csachtjen said:
Rating:
I''ve always made cornbread from a box and saw this recipe on the recipe of the day so I tried it and my family raved about how much better my cornbread was this time!! So I will never do the box idea again!
This reply was: Helpful  Inspiring
Posted 1/15/2007 10:12:10 AM REPORT ABUSE KelAzz said:
Rating:
Very light & tasty, perfect with a pork roast, stew or soup.
This reply was: Helpful  Inspiring
Posted 1/2/2007 2:38:37 PM REPORT ABUSE sunshine1208 said:
Rating:
This cornbread is very good. It is the light fluffy type, not the heavy coarse kind. I added about 2 tablespoons of real bacon bits to this recipe and have added a handful of shredded cheese at times, also. It is a good basic recipe and very versatile.
This reply was: Helpful  Inspiring
1 - 10 of 10 Reviews « Previous 1 Next » 
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