This is a great recipe but I found that in my oven the baking time was severely different. I set my oven to 415°F and took the bread out at 23-25 minutes and it was well done, maybe a bit too done. The next time I make this recipe, I will set the timer for 20 minutes.

Good recipe but don't over bake. Recommended time is a bit too long. I cut down on the sugar and salt and used melted butter for the shortening and the texture and flavor was great! Super easy too and a great way to use sour milk in this hot summer.

When I found the milk had gone sour, I searched for a recipe and found this one. It's EXCELLENT! However, the baking time was way off. I baked my cornbread in a cast iron skillet, heated ahead of baking, dropped in some butter to grease the hot skillet before putting in the batter,and put it in the oven. Keeping an eye on it, I took it out of the oven at 20 minutes and it was perfect! Your oven might be slightly different, so you'll need to watch carefully the first time you use this recipe. Overall, though, I give this a big THUMBS-UP!