My husband and I both liked these very much. I changed the ratio of cornmeal to flour a bit, to trade off more corn flavor for a little more crumbliness, but still pretty uncrumbly. I used a scant T. of white vinegar in regular milk to substitute for buttermilk. I also used about half the sugar called for and that was plenty sweet enough for our tastes. Baked them in a silicone muffin pan brushed with butter, and the amount was perfect for 12 muffins (I brushed more butter on after baking). They rise really nicely, and I liked that about them. I served them with chili and they were a big hit.
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My husband and I both liked these very much. I changed the ratio of cornmeal to flour a bit,...