This was the first time I've made cornbread from scratch. It was an overwhelming success. Everyone at the table raved about this recipe. I followed the original recipe except I couldn't decide if I wanted white or yellow corn meal so I used both. I used 1/2 c. white corn meal and 1/2 c. stone ground yellow corn meal. Correction, I just checked the label and I used stone ground white corn meal. Anyway the mixture of textures added a lot. This bread was flavorful,, buttery, and just the perfect sweetness. I also baked it in a preheated cast iron skillet greased with 2 tbsp butter. This is a prefect recipe.
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This was the first time I've made cornbread from scratch. It was an overwhelming success. ...