Delicious! I was skeptical it would finish baking in 10 minutes but it did. I increased sugar to 1 tablespoon. I was happy with that amount of sweetness but hubby would've liked it sweeter. Made my own buttermilk by adding 1 tablespoon lemon juice to 1 scant cup of milk. I think that ingredient made all the difference.
The Best Corn Bread
One of the best things about this corn bread is that it takes only 15 minutes to prepare.
7 Reviews for The Best Corn Bread
I was excited to try a new corn bread recipe and the addition of buttermilk made me think this would be moist and tasty. The corn bread was tasteless and flat. We put honey butter on top to make it enjoyable with my chili. I will keep searching . . .
I followed the directions and was looking forward to really good, moist cornbread. I had made the Eating Well baked barbecue porkchops and baked apples & sweet potatoes to go with it. It was OK. Not moist like I expected, looked better than it taste. Don't think I would make again.
Unlike most of the dense, so-dry-it-almost-makes-you-choke cornbread I had grown accustomed to eating, this recipe was pleasantly moist and airy, but not overly "fluffy". The whole family loves it, and it's an easy quick bread, especially as an accompaniment for vegetarian chili.
*I skip the sugar--personal preference.
*I replace canola oil with olive.
*When I'm low on buttermilk, sour milk stands in as an easy alternative. Just mix 1 tablespoon of white vinegar with enough milk to reach the 1 cup line on your measurer and let sit for about 10 minutes. Takes a little time, but it works.
*I love adding about 1/2 a can (maybe 1/3 to half a cup? I'm not sure) yellow corn. It contributes flavor and dimension.
Added 1 T sugar based on comments below plus 2/3 can of cream style corn. Made it moist and delicious....!