Total TimePrep: 15 min. Bake: 25 min.
In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, butter and cream; stir into the dry ingredients just until moistened. Spread into a greased 13x9-in. baking pan.
Quick, easy, delicious! Sometimes I take it up a notch by adding finely diced jalapenos. (just one per batch)
This is a perfectly delicious cornbread; not too sweet and moist enough. My grandkids love it.
I'm very picky about my cornbread and this is now my new go-to recipe. It is very cake-like in it's texture and taste. Absolutely perfect recipe as written!
My husband loves sweet cornbread. He really liked this recipe. I don't like sweet cornbread very much, but this was tasty. I just ate a small piece will butter.
This cornbread is fabulous! I was having 14 dinner guests and needed a good corn bread recipe. I doubled this recipe, and baked it in a 11x15 inch pan at 325 degrees for 40 minutes. It turned out wonderfully! The best corn bread I've tasted in a long, long time. Served with honey and butter, it complimented a vegetarian chili.
This would have been 5 stars, but it crumbled super easy and was hard to eat with our hands. The taste is absolutely fabulous though!
Very sweet and flavorful corn bread. Turned out a bit crumbly but we didn't mind. I used my 12 in. cast iron skillet instead of a 13 x 9 pan.
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