I have tried many cornbread recipes, and this is the one my family likes the best so far. I always cut down on the sugar in recipes, so used 1/2 cup for this one. May cut it down further next time, but that's really due to our personal preference. Some of the reviews said this turned out dry, but I did not find that at all. In fact, I may even cut down on the butter a smidge next time. I did use regular flour (not whole wheat) and baked for just 30 minutes per the author's addendum.
BTW, I grew up in the South and enjoy the non-sweet cornbread there, but this cornbread recipe is still a keeper – indeed, the author does not claim that this is Southern cornbread. If you're going to flame a recipe for not being regionally correct, check your facts first.
Thanks for sharing this great recipe!
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I have tried many cornbread recipes, and this is the one my family likes the best so far. I...