I really liked this recipe! I was looking for a slightly sweeter cornbread, and this fits perfectly! I have made it both as written (which is very good) and with a few substitutes. Half whole-wheat flour/half white, splenda instead of sugar, and a no-transfat margarine instead of the butter, and it still works splendidly! The texture is slightly different, but I think you run into that with the change in flour. I dropped the cooktime down to about 25 minutes, but I have a little convection oven that cooks things like this at a super-sonic speed!
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I really liked this recipe! I was looking for a slightly sweeter cornbread, and this fits...