This cornbread is good, but from all the reviews, my expectations were higher. I doubled the recipe, used all the ingredients as stated (except substituted Splenda for the sugar), and added a can of corn. Normally when I sub Splenda, I half the measurement because it tends to be sweeter, but in this case I would not halve it. The recipe was not too sweet. I used Polenta instead of corn meal --which makes the bread stiffer. Perhaps the polenta absorbed the oils because the result was dry. I doubled the recipe and baked it in a frying pan as directed. The corn bread was not inedible (I actually liked it); my husband prefers the corn meal.
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This cornbread is good, but from all the reviews, my expectations were higher. I doubled the...