I've been looking for a recipe that is like what my mom used to make. This isn't it but it is close. I read the reviews and made the following changes. Used a shy 1/4c of sugar (didn't want it too sweet), added 1tsp of salt, (next time I'll cut back to 1/2tsp.) Used 3/4c of milk and a 1/3c salted butter instead of the cream, and cut the oven temperature back to 375* for the last 5 minutes of the bake. Texture is what I remember from mom's but the flavor isn't what I remembered but still VERY GOOD! Next time I'll shorten up a little more on the sugar and add a little more honey. Thanks for a great recipe Tim. ***Update*** I was still looking for a clone of what Mom used to make. Well I found it at last! Had a friend moving back to the mainland (he's from the south) and made a big pot of Black eyed peas and ham hock and a doubled recipe of this cornbread. This time I used the full amount of sugar left out the honey, and added a heaping tsp of salt. (remember, this is a doubled recipe). The taste and texture is just what I remember from Mom's cornbread! There are times when "sweet" cornbread just doesn't fit in. I am a happy camper now!!
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