I made this tonight to go with some outstanding chili. The texture is good. The taste is great. I made this exactly by the recipe, I happened to have some buttermilk from an earlier recipe. My one complaint is it wasn't done after 25 minutes. It was more like 35 minutes. I did use a pie plate, too. This is not reflected in my rating because all oven temperatures are different. This is my new 'go to' cornbread recipe.

I made this and substituted with Bobs Gluten Free Cornbread mix and I also used Bobs Brown Rice flour, with a tsp of Xanthan Gum (the first time I used Bobs All purpose flour. (it didn't come out that well as it adds a metallic taste to it) I followed the recipe exactly but added more sugar (about 1/2 cup) this time around too. Glad I gave it a second go around, because it came out great. It was very moist and doesnt crumble when you try to butter it, which happens too often with alot of other corn bread mixes or recipes.

The previous reviews were so complementary that I decided to use this recipe. It was dry and salty, even though I did add a little extra sugar. I think I will stick to Aunt Jemima's recipe-it tastes better.

This was great cornbread. Super moist and very tasty. Easy to make. If you don't have buttermilk on hand use 1 tblspoon of vinegar in 1 cup of regular milk.

Everyone loves this recipe, and my family includes both Southerners and Yankees! I substitute 2 boxes of Jiffy cornbread mix for the first 6 ingredients. I have also made it with regular skim milk and canned evaporated milk, and it is always fantastic.

I love this recipe! Moist, not gritty and very flavorful. Comes out perfect every time and is wonderful with chili. I've tried a lot of cornbread recipes in the past that weren't half as good as this one. Definitely a keeper! :<)

This came out perfect, first try! I did read the other reviews so increased sugar to 1/4 cup, also had to bake it longer to get a golden crust. Thick, moist, chewy, could not be better.

This is a fantastic recipe! It is so moist and not overly sweetened. I have bookmarked this recipe so I will never lose it!

Ok, so I admit that I modified it ever so slightly, but this recipe would be just perfect as written! I ended up using yogurt in place of buttermilk (I was in a hurry and used what I had on hand), and I always use bacon fat in place of the butter. The bread was deliciously moist, and the slices were TALL! I am adding this one to the family recipe book.