Comments on: Honey Butter Cornbread

By: Dana

Dana — Wed, 05 Apr 2023 00:54:15 +0000

Thank you, this was delicious. I baked it in a buttered 9 x 13 glass Pyrex for 20 minutes and it was perfectly done. I melted the butter in a pan on the stovetop. Then I whisked in the honey, then the milk, then the eggs. Then I stirred in the dry ingredients. This is how I make my usual cornbread recipe and it seemed to work well here too and I didn’t have to concern myself with bringing things to room temp.
My family likes the honey flavor of this cornbread and I like that it is not overly sweet. I’ll definitely try it with maple syrup too.

By: Janis

Janis — Fri, 31 Mar 2023 19:26:43 +0000

In reply to Emma A.

Argh, I wish I saw this comment before I tried the 8×8 dish as well. Cooked it for 35+ minutes and it was *still* gooey in the center. I wish I had taken it out sooner. The outside area still tasted good but ended up being a little dry due to the extended cooking time. I had to discard the cornbread in the center of the dish since it was not cooked. Kate, maybe update the instructions to prioritize larger baking dishes…? Still delicious though, like all your recipes. :)

★★★★★

By: LaShaun

LaShaun — Sun, 19 Feb 2023 21:33:22 +0000

I love this recipe. I have always baked cornbread and one day my brother wanted to make it and asked me for the recipe, I couldn’t remember what recipe I would use, but sent him to your site because I love your recipes and this one didn’t disappoint. I’m assuming you either edited the recipe or folks didn’t read/remember step 1. And technically you are not putting the batter BACK into the skillet, you are putting it INTO the skillet in step 4. Such a great recipe, thank you!!

★★★★★

By: Kate

Kate — Thu, 02 Feb 2023 01:35:32 +0000

In reply to JJ. I haven't, but I think it would be great to serve with it!

By: Stephanie

Stephanie — Mon, 30 Jan 2023 02:11:25 +0000

We LOVE this corn bread in our house! We grind our own corn that my husband grew In the garden. It’s the best tasting and healthiest cornbread that I’ve ever had! Thank you for the recipe. I shared it on my blog.

★★★★★

By: JJ

JJ — Sun, 29 Jan 2023 20:02:51 +0000

Have you ever made your (vegetarian) chili and topped it with this cornbread? I have a new La Cruseut brazier and want to try a one-pot slow cook method, and these ingredients are at hand. I’m one to give it a try, and will probably cook it very low and slow so as not to burn the chili.
I know the allure to this cornbread recipe is the yummy crunchy top, bottom and sides, but I gotta kick the tires on this new pot. Wish me luck! I welcome your thoughts. :)

By: Kate

Kate — Fri, 27 Jan 2023 00:54:45 +0000

In reply to Ann. I love to hear that, Ann! Thank you for your review.

By: Ann

Ann — Sat, 21 Jan 2023 15:19:11 +0000

Kate, I love all the recipes of yours I have tried. Thank you for all your work testing them until they are perfect. Though I believe you are vegetarian, hopefully you are not upset, I substituted leftover bacon fat for ½ the butter in the recipe. WOW!

★★★★★

By: Ann

Ann — Sat, 21 Jan 2023 15:11:37 +0000

Kate, I’ve never been disappointed. Your granola and muffins always bring smiles to faces. My grand daughter says,”Nana always has treats at her house” and 9/10 they are your recipes

★★★★★

By: Nancy Broadwell

Nancy Broadwell — Sat, 07 Jan 2023 18:16:40 +0000

Delicious. Made it dairy and gluten free with almond milk and Bobs Red Mill 1-1 Baking Flour. Will definitely make it again. Thank you!

★★★★★