This is perfect. I did only put 1/3 cup of sugar because of some reviews, but I think 2/3 would be fine. It was moist and delicious even hours later. There is nothing cake-like about this. Cooked it for 25 minutes in a cast iron skillet. Served it with spicy seafood stew. Delicious! ***************** ETA a few months later - I made this a second time with 2 cups self rising cornmeal mix (has flour in it so I did not add more flour) and milk (I never have buttermilk, so I usually just add 1 tablespoon lemon juice/vinegar and a little under a cup of milk. let it sit and use it.), the full amount of sugar and it turned out wonderfully as well.
And FYI, I'm from the South and I like my cornbread on the sweet side. I didn't know true southerners had to remove sugar... I didn't get the memo! Though like I said I do not find this overly sweet. The sugar does a great job at keeping it very moist though!
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This is perfect. I did only put 1/3 cup of sugar because of some reviews, but I think 2/3...