Loved this recipe with some modifications. First I halved the recipe and subbed heavy cream and 1/2 1/2 for the milk and used melted butter instead of oil. Used a bit more butter than called for. As one reviewer mentioned the submitter of this recipe said it is important to wisk all the ingredients for 5 minutes before pouring batter in to your dish. I did this and my shoulder was not happy with me afterwards lol. It did make for a light, fluffy and MOIST cornbread. Finally found my recipe. Thanks to all the buzzers who helped steer me in the right direction. I took tips from all of you who answered my post. I also only cooked it for 20 minutes and it turned out perfect.
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Loved this recipe with some modifications. First I halved the recipe and subbed heavy cream...