I made chili tonight and so instead of having the usual corn chips or saltine crackers, I made this cornbread instead!
First off, let me say that I substituted the buttermilk with 1/3 cup butter milk and 1/3 cup Greek yogurt. I had meant to use 1/3 cup buttermilk with 2/3 cups Greek yogurt but I was working too fast, lol! Talk about delicious though. I seemed to have made a wonderful mistake by leaving out the other 1/3 cup of Greek yogurt.
Instead of cooking it for 30 - 40 mins like the recipe stated, I did about 20 - 25 until a toothpick came out clean and the edges were nice and golden brown. Once I removed it from the oven, I smeared a tablespoon of unsalted butter of top for added flavor.
My husband said it was the best cornbread he'd ever had, way better than his mom's (which is saying something since his mom is an awesome cook!). It's a win for the both of us and I'll definitely be making this again!
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I made chili tonight and so instead of having the usual corn chips or saltine crackers, I made...