This was quite good although I found it to be way too greasy. I plan to make it again and decrease the butter to 1 cup. I may also lessen the nutmeg a little bit. I liked the flavor, but don't want to be overwhelmed by the flavor of nutmeg vs. cornbread. I had to cook it much longer and put some foil over it to keep it from browning too much. At least 40-45 minutes cooking time. Update: my husband and I now love this cornbread after decreasing the butter to about 3/4 cup or so. We also use very little nutmeg, just a hint of it.
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