I added 1/4 cup flour and 1/4 cup cornmeal, and 2/3 can of cream corn. Delish!

Easy to make and tastes delicious! I reduced the salt (50%) based on family preferences

Awesome recipe! Didn’t change anything about it. Was perfect in my 10” skillet

Really liked it. That minute in the stove just makes the nicest crust will make over and over again

Did not rise and not a very good taste

Great flavor but dry

It turned out perfectly!

🙂🙂🙂🙂🙂🙂🙂 definitely make it again

This is perfect consistency...followed recipe as written.

Simply delicious. Used bacon drippings instead of shortening and, therefore, cut down the salt a little. It was crispy on the outside and moist on the inside.

Easy to make. I tried it because it only took one egg. The batter just fit my small iron skillet. I will definitely make it again.

Cast iron is a must. I was taught to heat the empty skillet as the oven preheated; add oil/(bacon grease is best!) and batter immediately before placing into the oven to bake. Cooking the batter for 1 minute on top of the stove is a game changer! It lets the batter form an immediate crust so there's no sticking at all - not once! This IS my cornbread recipe, but cooking it on the stove made it better. No sugar needed, really!

This was nice and moist! We used it for dressing

It turned out slightly dry, and the edges got really burnt and crispy, but I followed all the instructions. Maybe it was the type of skillet I used, not sure. Tasted good with chili and honey otherwise.

Turned out great. Used less salt than called for.

Really great. I made my own buttermilk using “osu” (no buttermilk in Japan), everything else was pretty close to recipe

FANTASTIC!!! It could not have turned out any better! Crispy edges and moist inside. I added frozen corn that I steamed and puréed the and added it to the mixture. To me it just added a little more depth. I enjoy a sweeter cornbread so about a half to full cup of sugar...don't worry, it won't be overly sweet. I promise