This is the best cornbread I've ever made. Used a 7x9 inch pyrex pan, baked for 35 minutes. It was perfect!

I've made this twice now, and though it's easy & tastes great, there's NO WAY it bakes in 30 or 35 minutes. I put it back in the oven for another TWENTY MINUTES the second time. Perhaps it would bake in the stated time if it were put in a 13 x 9 pan...

...I definitely agree with you. I've been using this recipe for years and I've never once been able to produce a fully baked cornbread within the stated 30-35 minutes. Nevertheless, like you said, it's really good cornbread!

Our family really liked this recipe. Made one and a half times the recipe and baked it in a 9x13 pan - perfect!

The most moist cornbread I have ever made! I love about 3000 ft above sea level and made this in a dark nonstick pan and it took exactly 35 minutes and was perfect. thanks for the recipe!

....I've been making cornbread from this recipe for years and it is in fact truly the best cornbread I have ever tasted. I came back to the site today to print off a clean copy of the recipe because mine has gotten so much use that a fresh copy would be nice. Anyway, I would have to agree with one of the previous reviewers, however, that in my experience, the length of time indicated on this recipe for the cornbread to be fully baked has never once happened for me within the specified 30-35 minutes. I have a "designated" cornbread white baking dish and if I make it in that, it takes about 45 to 50 minutes. This past week-end I placed it in a 9x9-inch metal baking pan AND lined it with parchment paper and it took more than an hour! Needless to say, I won't do that again. Regardless of my shifting baking methods the quality and taste of the cornbread has been consistent: incredibly delicious and very moist. I always get rave reviews from family and/or dinner guests. So, I'm very appreciative to CM for having posted this recipe.

I made this cornbread using a 9x9-inch Pyrex glass baking dish and oven temp of 325°F. Baking time was about 40 to 45 minutes. (Don't remember exactly). It is by far the best cornbread I have ever made or eaten! So moist one could almost eat it with a fork or spoon. Stayed moist for the 5 days I kept it (covered) in the refrigerator, eating some every day.