A slightly sweet cornbread cake that is equally delicious served with butter and jam as it is alongside a bowl of chilli con carne.
Very nice. No vegetable oil because I used most of it to fry chicken, so I used all butter. I also used buttermilk. Even when I cut the recipe in half, it baked up beautifully. Thirty minutes and wa-la, perfect. No issues with sinking bread when you thought it was done. And the flavor is very fluffy and sweet. My kids and husband especially liked this. I served it with whipped butter and extra honey. Thank you for sharing your recipe. NOTE: I served this with Tanya's Louisiana Southern Fried Chicken and Broccoli Salad. It was a nice comforting dinner. EDITED: I've made this three times now, in 24 hours. My family has dubbed this the best cornbread they've ever had. - 04 Feb 2010 (Review from Allrecipes US | Canada)
This cornbread is one of the best on the site! It rivals "Grandmother's Buttermilk Cornbread" 'til now I thought that was my favorite. I cut the recipe in half and used one up of cornmeal and one cup of flour. It was perfectly done in 38 minutes - moist and delicous. I think the only thing that could possibly make this better would be to replace the whole milk with buttermilk. - 25 Feb 2010 (Review from Allrecipes US | Canada)
This is exactly what I was looking for. Instead of putting all the flour asked for, I used only a cup and a half and for the rest I used masa (or corn flour) to give a more cornlike taste. - 25 May 2009 (Review from Allrecipes US | Canada)