Bake this cornbread in a heavy cast iron pan or a muffin tin. Muffins are easier to freeze - that way you can grab some for a picnic or defrost quickly to serve with chilli or thick soups.
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 the 3/4. You gotta taste this cornbread! Good job, Trish... - 02 Sep 2003 (Review from Allrecipes US | Canada)
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 through, then the edges and bottom are - while still edible - burnt. I liked the sweet flavor, but the texture was just not really a cornbread texture. I liked this well enough because I poured chilli over it, but when I tried it bare, it was too much like eating cake. This is, indeed, the cornbread for people who DON'T like cornbread. As many have pointed out, it is similar to Marie Calendars in flavor, but I usually use Marie Calendars mix for cornbread, and the texture is COMPLETELY different. Note: Made it the second time with 1/2 cup less flour and 1/2 cup more cornmeal and the texture was MUCH better - 14 Oct 2002 (Review from Allrecipes US | Canada)
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 good this recipe is. I did cook for add'l three minutes. we made this sunday with the chili recipe on this site..it's listed just as chili...but if you type in a few ingredients in your search, it's made with dark beer and coffe amongst other amazing ingredients...takes minutes to prepare, 2 1/2 hours to cook and we've been making it nonstop since last fall...a winner for sure teamed with this cornbread! thanks!!! - 21 Aug 2002 (Review from Allrecipes US | Canada)