This super moist cornbread is quick and easy to make and is the perfect accompaniment to chilli con carne, winter soups, jambalaya and more.
It's easy to make this cornbread dairy free - simply use unsweetened soya milk in place of the regular milk.
If your bread is too dense try beating the batter longer next time. In the original recipe It stated to beat for 5 min. I know this seems extreme, but it will help. This helps whip more air into it. When Allrecipes listed this recipe they modified it. Patricia Bergstrom - 19 Apr 2002 (Review from Allrecipes US | Canada)
since it's impossible just to follow a recipe ( and believe me, this cornbread is as good as gold when you do the original ), here are a few variations on the theme which jazzed it up for my picky crew: switch ingredient amounts between the cornmeal and flour; let the milk/cornmeal mixture sit for 10 minutes or so and whisk it a few times; use half white and half light brown sugar; mix the whole batch for at least 5 min. on low speed; bake in a glass pyrex and reduce oven temp by 25 degrees. then soften some butter in the microwave, mix with honey and a pinch of salt ( to taste ) and slather this righteous bread with that spread. - 07 Oct 2005 (Review from Allrecipes US | Canada)
LOVED THIS CORNBREAD!! Its so soft and fluffy and full of corn flavor. My husband is from the south and I've been searching for 5 years for "my" cornbread recipe. I think I finally found it! Cant wait to try it on the inlaws! - 05 Dec 2002 (Review from Allrecipes US | Canada)