Reviewed: Mar. 13, 2009

I omitted the red pepper because I didn't have any. Doesn't matter - Husband went CRAZY for this!! I'm not much of a baker (actually, I'm horrible at baking), but these turned out amazingly light and fluffy. I think the key is to not over-work the batter; just fold everything in together gently. I baked the mixture in a muffin cup sheet thing for about 20 mins. Perfect. As I type, he's eating them cold, drizzled in honey...

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Reviewer:

Caroline C

Cooking Level: Expert

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Reviewed: Feb. 28, 2008

It was wonderfull. I used olive oil instead of vegetable oil and low fat buttermilk.

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Reviewer:

Gabriela Schoof

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Reviewed: Mar. 14, 2007

This was definitely the most interesting cornbread I've ever had! It was fine as is but I think next time I'll use whole kernel corn and see how it comes out. Thanks!

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