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Cornbread that's moist and tender on its own, but even better served with butter.
Heat oven to 400°F.
Combine flour, cornmeal, sugar, baking powder and salt in bowl. Stir in all remaining ingredients just until moistened.
Pour into greased 8- or 9-inch square baking pan. Bake 18-22 minutes or until toothpick inserted in center comes out clean.
Dietary Fiber: 1g
Best cornbread ever! So moist and just sweet enough. I didn't have half and half so I used the whole milk I had on hand- still turned out great. Just be careful not to over-bake... mine looked pretty pale under the oven light but I pulled it out at 18 minutes and toothpicked it anyway and am glad I did because it was perfect. Thanks for an awesome recipe!
I have tried many Corn Bread recipes, an I have to say that this is the Best!! My husband loved it! I will send this recipe to all my friends an FB!!!
Best cornbread ever! And VERY EASY! I do not bake. Actually, I do bake but it turns out awful 80% of the time. I made 4 dozen muffins with this recipe in less than 2 hours and they all turned out perfect. I never have to buy Jiffy again! (Well maybe for cornbread pudding.) I do recommend buying local fresh honey and not use those honey bears from the grocery store. I ran out of fresh on my last batch and had to use the bear; it had a twang I didn't care for.
We have been on the search for a great cornbread recipe for years. This one is the winner. We took it to a recent neighborhood event & people raved about it. Not crumbly or dry, but just the right density & flavor. Highly recommended!
Best one I have ever done so far and I think this is it for me. I've done so many recipes and they were either too dry, too salty, too crummy or just not right. But this one is so moist and yummy it almost taste like cake!! LOOOVE IT!
OMG, the easiest and best cornbread I've ever made and I've tried several different recipes!! Thank you Land O Lakes!
There are no words to explain how great this recipe is!!!! I made it tonight with dinner and it was a hit! I followed step by step and it came out perfect! I can't wait to share with my dad I hope he says it tastes like my granny's that would make me proud!
I made this receipe years ago and lost it I wiil be makeing it this weekend. Thanks so muchI rate this recipe 5 stars
This was the most moist cornbread I have ever made. And, I used low fat milk in place of the half & half. I served it with homemade vegetable soup. Yum!
Love this recipe....just served it with chili. I added one 14.75oz can of creamed corn as I usually do with cornbread. Awesome and so moist. Everyone loved it, even my picky eater.
Best cornbread ever. I ad corn sharp cheddar, jalapeños and bacon.
I have made this recipe for years. My mother-in-law gave me the Land O Lakes cookbook about 15 years ago, which calls for whipping cream instead of half-n-half. I've made it both ways, and it is always a crowd pleaser. I've started making them in mini muffin pans, filled all the way, and baked for 11-12 minutes. Less mess, and kids seem to love them this way.
Best cornbread ever! I use lowfat milk instead of half and half because that is what I have on hand and add an extra tablespoon of either butter or oil to make up for the missing fat.
This is a very good homemade recipe for cornbread. It goes extremely well with just about any kind of soup and it's easy to make. I even gave part of my very first pan of this away to a sick neighbor, it's that good!
Coming from the south myself, this sounds like what I & my Mother before me have always made. There is notning better. Carolyn
Love this cornbread! This is an excellent recipe.
This is a favorite at our house. I serve it with chili. I have used whole milk when I don't have 1/2 and 1/2 and it works wonderfully, too.
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