Even though I made a few personal preference changes to this recipe, I chose this recipe because I liked the equal amount of corn meal to flour. Some recipes have too much flour. I thought the amount of butter in the recipe would make it moist since corn bread can be a little crumbly. The changes I made was to lower the baking temperature by 25 degrees because I used a glass pan. I used milk soured with lemon juice because I never buy buttermilk. Instead of using 2/3 cup of sugar I reduced the sugar to a total of 1/2 cup. I used 6 tablespoons of white sugar and 2 tablespoons of honey. I also let the batter sit for about 5 minutes before putting it in the oven. I made this recipe last night to go with Slow-Cooked Chili. It disappeared so quickly that I had to make another today.
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Even though I made a few personal preference changes to this recipe, I chose this recipe...