Total TimePrep: 15 min. Bake: 25 min.
I just made this and had a small piece of it and it is very good. It came out a little bit dry,but that could be my fault,as I have never made any kind of corn bread,and had it in the oven a little longer,because my toothpick came out wet. Will I make this again? Absolutely! I also creamed the butter /sugar for exactly 7 minutes, until it was a nice pale yellow color.
Best corn bread ever! Love the simple ingredient list. We like them as muffins.
To much flour, not enough cornmeal.
I like this recipe, easy to make and tasty. I made a few changes: used Pamala's gluten Free baking flour; instead of sugar I used ½ cup monk fruit sweetener; and cut the butter to ½ cup. It baked up really nice. I think I will put some corn kernels in next time.
This is delicious corn bread. I don’t care what you want to call it. Thanks Nicole.
The buttery flavor and soft crumb is wonderful. I always cut the sugar by half (or more) since my diet can't tolerate all of that. But give this a try!
Love this cornbread! best recipe I've found!! Been using it for awhile..
Love this cornbread. Followed recipe, added just a little more milk because I thought the batter was a bit thick
Very good. I switch between this recipe
Can this be made with sugar substitute