Although on the sweeter side, this was pretty good! I'm still a sucker for bluegirl's golden sweet cornbread (it's THE best!), but this was decent nonetheless. I agree with everyone who cut back on the sugar. I only used 3/4 c. and thought I could have used even less. In addition to cutting back on the sugar, I also agree that adding cirn (canned, frozen or fresh) is an absolute must. I added a cup's worth of frozen corn to my cornbread and am glad I did. My only problem with this (other than calling for too much sugar) is that my bread was so crumbly, I had to eat it with a fork! I wish I would have followed EKERR19's advice. She suggests allowing your baked cornbread to rest for 10 minutes, slicing it and then allowing it to rest ANOTHER 8-10 minutes prior to serving. My soup was ready to dish up so I served mine immediately, but I am curious to know if her advice holds true. Mishap aside, this is a fine cornbread but certainly not one of my favorites. Thanks anyways, Shelly! :)
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Although on the sweeter side, this was pretty good! I'm still a sucker for bluegirl's golden...