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Recipe Reviews 1 review
Grandmother's Buttermilk Cornbread
I quad-rupled this recipe in order to make 36 servings for a mexican themed party. I made it in an extra large pan and increased the baking time to nearly 50 minutes - as it appeared to be done with a firm middle. Ends up, the middle was too moist and was slightly underdone so I would recommend baking it in smaller pans when making a larger quantity. Otherwise the recipe was great. I prepared it exactly as the instructions dictated and it was moist and not overly sweet. The adults and kids both loved it.

2 users found this review helpful
Reviewed On: Jun. 3, 2013
 
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