Finally, I've found my go-to cornbread recipe. I don't know what it is, but I've struggled to find one that would work for me. They've all be gritty or baked unevenly, or haven't been the right sweetness. Plus I don't have a cast iron skillet and rarely have buttermilk around so I was hoping to find something that I could make with what I *did* have! This one was it. And the fact that it uses butter is probably part of what makes it so great. It is the perfect blend of light, moist and just "corny" enough. Even the sweetness worked. I did adjust the balance of flour and cornmeal, doing about 2 cups flour and about 1 1/2 cups cornmeal. I also used someone else's suggestion about a 9 inch cake pan. I buttered it and baked for about 40 minutes. It was crunchy and cracked on top and moist and delish inside. I am looking forward to taking this and tweaking it, such as using honey and trying muffin tins. Just awesome!
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Finally, I've found my go-to cornbread recipe. I don't know what it is, but I've struggled to...