PERFECT!!! Based on preference and reviews, I used a mixture of ap flour, cake flour and masa. Also, used honey for 1/4 of the sugar. Brushed muffin tin with melted honey butter and brushed the tops as well before baking for 18 mins. Halved the recipe and got 9 good sized muffins. Hands down, the best corn bread I've ever made... A touch sweet, but not overly, good corn flavor (but I subbed part masa which adds more cornyness), no bitter aftertaste, wonderful crispy outside (honey butter helped!) soft moist inside, not at all mealy or too dry and crumbly. Might try adding some whole kernels next time, and/or a sprinkle of smoked paprika, and next time I won't halve the recipe now that I know how good it is! UPDATE: This freezes vey well. Made an extra loaf, froze it wrapped in foil, then a couple weeks later thawed it and threw it in a 350 oven (still wrapped in foil) for about 30m. It was so moist and delicious!!! Next I'm gonna try cubing it and baking the cubes to make 'croutons' to use in stuffing =)
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