I love the cornbread at our favorite local Cajun/Creole eatery. A waitress confided that it was a Sara Lee frozen cornbread. (this place has currently gone TexMex and is possibly closing down) I’ve always loved cornbread & muffins, & tried many times to make that perfect recipe. This one came so close to Sara. But somehow, I simply cannot get that super-moist, nearly-cakelike texture; you know – the one that doesn’t need any butter at all added at the table. Then, duh, I realized back when I bought my cornmeal, my only option was self-rising. Naturally, my ‘first’ cornbread came out a tad dry, but tasty nonetheless. Then, my hubby suggested that I add some actual corn, as he remembered from our soon to be gone local Cajun fix. So, for my ‘second’ cornbread, I omitted the baking soda (because of the whole self-rising cornmeal), and added one small can (8.5 oz) of corn – chopped up in my Toastmaster Chopster. Number 2 came out like a brick, a moist brick, but a brick. So for the 3rd & final attempt, I went with half a can of chopped up corn & half the baking soda. It was still a hair drier than I wanted, but to no fault of the recipe. I’m sure if I went with the half can & no baking soda it would be superb. I will make this again, but with normal corn meal. I gave four stars – if only to leave room for my own improvement. Thank you so much for sharing your Grandmother’s recipe.
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I love the cornbread at our favorite local Cajun/Creole eatery. A waitress confided that it...