Yummy! I cut the sugar to 3/4 cup, I'll probably try 1/2 cup next time. Perhaps that recipe's author used unsweetened coconut, and that's why it calls for so much sugar? Baking for 14 minutes was perfect, golden and toasty and chewy. I mixed the egg whites for a full five minutes on high.

Reviewed On: Feb. 6, 2008

WOW! I loved, loved this cornbread. The taste is fantastic with just butter, or with honey also. I used canola oil instead of butter (though it smoked when I added it to the pan, a higher heat-tolerence oil might work better), and used a rice flour based flour mix. I used 2 1/2 c corn meal, and 1 1/2 c flour. The crust is the BEST part of this bread!! I had extra dough that didn't fit in the cast iron pan, and baked it in muffin tins. Still tasted great, but I missed the amazing crisp and chewy crust.

Reviewed On: Jun. 22, 2007

I made these for my wheat allergic child. I like them; and they definitely grow on you. I discovered that (with Adam's PB) they are flat when the dough is room temp, and puffy if the dough is chilled.

Reviewed On: Apr. 17, 2007