Comments on: How To Make Moist Cornbread - 2 Simple Secrets!

By: Alli

Alli — Thu, 24 Mar 2022 05:33:43 +0000

In reply to Mark. So happy to hear you liked the recipe!

By: Mark

Mark — Wed, 23 Mar 2022 16:14:08 +0000

I was skeptical about soaking cornmeal as I have grown fond of the grittiness of your typical cornbread. I was afraid this recipe would be too much like a sweet cake or Northern style sweet cornbread.

I used 1/4 cup Greek yogurt and 1/4 cup sour cream. I was surprised at how balanced my results were. I can describe this a the most perfect cornbread if you desire a moist but not too sweet cornbread that hits all the right notes and no doubt will be great the next day when reheated.

By: Mark

Mark — Wed, 23 Mar 2022 16:01:02 +0000

In reply to Anna.

Also used Greek Yogurt with honey flavor and Sour Cream and results were great.

By: Alli

Alli — Tue, 16 Nov 2021 04:06:52 +0000

In reply to Shelby. Yes, you can make it in a 4x4 disposable pan!

By: Shelby

Shelby — Mon, 15 Nov 2021 14:26:33 +0000

Would it be possible to make this in a disposable pan (taking food to someone) or would I need to cook it and then transfer it to another pan?

By: Alli

Alli — Mon, 04 Feb 2019 23:58:09 +0000

In reply to Anna. So happy to hear that, Anna! Thanks for letting me know you liked it.

By: Anna

Anna — Mon, 04 Feb 2019 23:56:04 +0000

Just the recipe that I was searching for. I used 1/4 C each sour cream and Greek yogurt (plain). This cornbread recipe is so tasty; not grainy at all. I will be passing this one on to my family.

By: Alli

Alli — Mon, 12 Nov 2018 17:56:20 +0000

In reply to Heather. Thanks for pointing that out, Heather! When I updated the photos, I did some experimenting with the soak time and got it down to 15 minutes. I just forgot to update the recipe card. I'll make a note in there that 15-30 minutes is sufficient. Thanks so much!