Even though I loved the final result, I changed A LOT about this recipe. I added a can of creamed corn, cut out the sugar, and cut the yogurt by half (and used full-fat). Baked it for 20 mins and it turned out perfectly! Next time I may put a tiny bit more salt in it though.
UPDATE: I have officially made this recipe 3 times with different substitutions, including the original version. The creamed corn version I outline above is absolutely the best. The creamed corn makes it so moist and perfect! The full-fat yogurt probably helped too. This is obvious, but the more damp the dough is when you put it in the oven, the less dry it will turn out. The wetter the better!
Was this review helpful?
1 user found this review helpful
Even though I loved the final result, I changed A LOT about this recipe. I added a can of...