Loved this cornbread, very moist. My husband does not like cornbread, but kept going back for more. I used brown sugar instead of white, which is the norm for me when I bake bread. I also added 2 teaspoons of vanilla and reduced salt to 1/2 teaspoon. Used a bundt pan since I don't have a 9 inch square pan. Checked the cornbread after 15 minutes and noticed there were cracks in the top, and then lowered the temperature to 350 and continued baking for 18 minutes. Cooled in bundt pan for 10 minutes before turning out on a plate to cool. Delicious!
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Loved this cornbread, very moist. My husband does not like cornbread, but kept going back for...