I happen to have a 10" X 4.5" "tin" bread/loaf pan I picked up years ago at a yard sale (for a quarter, I think). Given the concerns raised by other reviewers about overflow, I decided to back this recipe in my "super-sized" bread pan. It filled it nicely (leaving me to wonder how my oven floor would have fared, had I used the standard (and called-for) 5 X 9 pan. The recipe is easy, quick, and uses a minimum of tools and pans. It does bake up nicely and has a nice corn flavor. It is a tad sweet for my taste, though. I may cut the sugar back a bit next time. Curious that the recipe doesn't call for eggs, which may appeal to certain folk, but which made for a somewhat less "rich" taste.
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I happen to have a 10" X 4.5" "tin" bread/loaf pan I picked up years ago at a yard sale (for a...