I gave this 3 stars because it's a great basic recipe to work off of, but it is definitely lacking in flavor. I added 1 teaspoon of vanilla extract (fyi- I cut the recipe in half so adjust accordingly) and used fat free vanilla yogurt instead of plain. Despite those changes, the cornbread was still fairly bland. I was able to make 5 heaping muffins from the mix. Baked at 400 for 15 minutes. The tops were turning brown so next time I will lower the oven temperature to 375. I found these are best eaten straight from the oven. They took on a rubbery texture once they cooled. I'll be using this recipe in the future and will make sure to add some healthy sweeteners such as Agave Nectar.
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I gave this 3 stars because it's a great basic recipe to work off of, but it is definitely...