---DENSE CORNBREAD--- I’ve read of some people baking very dense cornbreads. I don’t beat the batter for 5 min though (which apparently helps by incorporating air into the batter?) - I’m afraid that might make a chewy cornbread (since overbeating causes gluten from the flour to develop) which I’m not a fan of. I make sure to SIFT the flour into the measuring cup, to ensure I don’t take too much flour (which results in too dense cornbread). It’s best to weigh flour since it’s often packed to various densities when we store it, but if you’re lazy and would rather use cups (like me :) sifting the flour helps hugely. It works for me, so hopefully it helps someone else! :) ---ADD CORN--- If you want to add corn like I did, omit 1/4 cup of milk (since corn releases some water). When you’ve made the batter, mix in 2 cups of frozen corn coated in 2 tbsp flour (helps suspend the corn, I think). ---Other--- I find 1/2 cup sugar is plenty sweet. Great with chili, taco, or on its own. As other reviewers said, switching the amounts between the flour and cornmeal is good (though I don't mind keeping the original amounts), and use half white and half brown sugar. I halved the recipe and baked it in a 10” (I think) round glass pan in my toaster oven for 28-30min – lovely, moist cornbread. I've made the original recipe several times (5 stars!) and lately decided to experiment - very easy with this versatile recipe!
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---DENSE CORNBREAD--- I’ve read of some people baking very dense cornbreads. I don’t beat the...
