This cornbread was just the way I like it - not too sweet, not greasy, but moist on the inside and crunchy on the outside. At first I didn't think it was done because it was so light and looked bubbly, but it was done at exactly 30 minutes. I switched the flour and corn meal (as suggested by other people.) To save time, instead of mixing the batter for five minutes, I beat the eggs by themselves until it was fluffy and added it to the mix. I used Rice milk instead of regular milk and it still tasted good. For me, texture is more important than taste for corn bread, and this was the best.
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This cornbread was just the way I like it - not too sweet, not greasy, but moist on the inside...