Yum! Really nice cornbread. Was running low on butter, so used oil. I was surprised to find that this is a relatively pourable batter compared to other recipes I have used. Because of that, I could beat this batter more readily than some other batters and still no toughness. This is a great first cornbread recipe for that reason alone - though it is a really nice quality bread as well. I think that it would probably be hard to over beat this, though I'm sure it could be done. To help deal with my blood sugar issues, I have to use whole wheat and raw sugar, and this recipe worked wonderfully anyway! Because WW can mask the flavor of corn somewhat, I used 1 1/4 C cornmeal, and 1 1/4 C whole wheat flour. I measured slightly under on the flours, and slightly over on the milk so this would be less likely to be heavy or dry. We may have also left it a bit undercooked. Our 17 yo loves the heavier quality both from being slightly under baked (a bit damp still), and from the whole wheat. He thinks that produces more substance to 'eat'! Karen, your recipe adapts to whole wheat better than any other recipe I've tried to date. Thanks so much for sharing!
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Yum! Really nice cornbread. Was running low on butter, so used oil. I was surprised to find...