I thought this was just okay. I am used to and prefer sweeter corn breads. I added some chopped up jalapeno since other reviews said it was bland. Mine cooked all the way through, with no problems, in a le creuset skillet. Probably will look for another recipe.
Quick Buttermilk Corn Bread
Hollypop Posted: 09/13/10
missylc Posted: 10/24/10
I buried this in chili and it still was too dry, salty and bleh. Would definitely benefit from the addition of some sugar (maybe honey?) and perhaps some corn kernels. It's a super-fast and easy recipe though. Might work best if you're going to do something else with it like make dressing. Definitely not edible on its own though...
LauraKC Posted: 02/28/10
I've made this twice, and while the batter tastes good, I cannot get it to cook all the way through. It browns on top and stays mushy in the middle.
mb0548 Posted: 03/14/13
too salty for my taste, but that's easily rectified next time i make it, otherwise it's delicious in both flavour and texture. used polenta instead of cornmeal (much more readily available in the uk) and used a mix of plain soya yoghurt and unsweetened soya milk with a dash of lemon juice to replace the buttermilk, as we're dairy free due to allergies. will definitely make this again
snoopy66 Posted: 09/24/13
Skipped the oil since I was making in an 8-inch square pyrex instead of cast iron. Coated pyrex with cooking spray. Cut salt to 3/4 tsp. and added a handful of shredded sharp cheddar and 1 tsp sugar. Baked at 400 for 20 minutes. Could have been a little moister, maybe the oil would have helped, but the taste was good.