Sweet Corn Bread

I doubled the recipe, I like mine really sweet, so I also added 1/4 cup more sugar and sprinkled sugar on the top before I baked it in a lasagna pan for a double recipe. Bake at 400° for 25 minutes. Delicious!

No changes. Made as it was intended. Looks beautiful in the pie dish!

I live in the mountains so I baked 25 minutes at 3:50 and turned out great

I went a little heavier on the corn meal and added a little extra 1/2 and 1/2 to compensate. I baked it for 30 minutes. It was probably one of the best corn breads I've ever made. Using sour cream really surprised me. It does not really stand out. I also used a pre heated black iron skillet with oil in it. Super delicious! This will be my "go to" corn bread recipe.

I have to say that I followed the recipe exactly, and found that there was not enough moisture in it to moisten all ingredients, definitely not the consistency I am used to from corn bread, I did not feel comfortable putting it into a pan as dry as it was. I added 1/4 cup of milk and was able to at least mix everything. I baked it for 28 minutes to try to get a little more color on the top, but I didn't want it to dry out. I checked it, and The toothpick came out clean. The following day is when we were eating it, I found that the middle had fallen over night, and upon cutting it saw that the middle was still not cooked, I cut the corners out and put the rest back in the over for about 10 more minutes. I would definitely try this again maybe add a little more time cooking, and maybe a little more sugar, but it was good.

Made 2 batches ,1 8X8 pan for potluck,and another in muffin pans with chilies for me. Vanilla yogurt makes it nice and moist. 22 min. works great

This is the best recipe I've found but it keeps coming out dry. I also doubled the amount of sugar to make it sweeter, but still dry. Can anyone help?Update- I now double the sugar, butter, and buttermilk. I also added 1/4 cup of extra cornmeal. Then also substituted in buttermilk and use half yogurt and half sour cream in the mix. I think it is important to soak the Cornmeal in the buttermilk for about 10 mins. It turned out to be out of this world. Moist, soft, and thick. 400*F for 30 min

This is the best recipe I've found but it keeps coming out dry. I also doubled the amount of sugar to make it sweeter, but still dry. Can anyone help?Update- I now double the sugar, butter, and buttermilk. I also added 1/4 cup of extra cornmeal. Then also substituted in buttermilk and use half yogurt and half sour cream in the mix. I think it is important to soak the Cornmeal in the buttermilk for about 10 mins. It turned out to be out of this world. Moist, soft, and thick. 400*F for 30 min