This is a wonderful cornbread recipt that I make into muffins. For myself, they were on the sweeter side so I cut the sugar to 3/4 cup and they were still really sweet. I would probably cut it further to 1/2 cup next time (I used organic cane sugar to make it more healthier). I also used whole wheat flour to get more fibre. Trying the original recipe, I used the amount of cornmeal suggested and I thought it needed more. I added a half cup extra the second time but I think doubling the cornmeal would be even better. This recipe, I believe makes a wonderful base recipe for any kind of muffins or cakes. Just substitute the cornmeal for flour or bran or whatever. This recipes is very flexible. Don't cut out the sugar if you want to make sweet muffins though or cupcakes. Also, if anybody is worried about their cornbread being dense or wanting to convert this recipe into a cupcake or other kind of muffin, just give the butter a good 5 minutes of whipping using the stand mixer. This makes it light and fluffy tasting. I really loved this recipe and look forward to testing it out in making other cake like recipes. Thanks for the great recipe!
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This is a wonderful cornbread recipt that I make into muffins. For myself, they were on the...