I made this cornbread as directed and baked for one hour. Though the taste was good, the cornbread itself is rather dry. We have been toasting it and slathering butter on it and it has helped. Will switch back to my original buttermilk recipe. I tried this recipe to see how cornbread would turn out in a Bundt pan.

I think this is a WONDERFUL recipe! Mine did not turn out dry at all, was moist and delicious. Since it makes a lot and there are only 3 of us, we froze some, and it did not lose taste or texture when thawed. The second time I made it, I did substitute 4 Tablespoons of plain, non-fat Greek Yogurt for the butter, and that worked out fine.

It was delicious! I ground up popcorn for the cornmeal and used kefir in place of the buttermilk.

I added 2 eggs to this recipe and the outcome was the best cornbread I have ever made. Moist, slightly sweet, firm, sticks together in a nice slice. Also seems like leftovers will taste good the next day. It's a keeper!