This is exactly the type of cornbread I want to have when sitting in front of a large bowl of beans & ham. Wonderful! I too made in preheated cast iron skillet - had 2T of butter melted in same and then used 1/8 cup corn oil in mix. I only use freshly milled coarse cornmeal and it gave a wonderfully rustic texture to bread. Just a hint of sweetness, so if you're in the mood for an ooegy-goooey sweet cornbread, this isn't the one - this is the lovely crumbly perch on the side of my bowl of soup, stew, or beans and enjoy type bread. Mine was perfectly cooked in 23 minutes.
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This is exactly the type of cornbread I want to have when sitting in front of a large bowl of...