We made this recipe last night to go with some taco soup that I had made in the slow cooker. Normally I would use a Jiffy Cornbread recipe because I've been too scared to try making cornbread "from scratch." I followed the recipe with one small modification: yellow cornmeal. I did not have white cornmeal to use.
I didn't have a lot of time to get this made because I was working with it last minute. The recipe was so easy to follow which is a huge factor for me. It had a reasonable amount of ingredients and doesn't require three hours of stirring, kneading and other various baking terms I didn't have time for.
It made a HUGE skillet full. Very thick. So delicious and I don't even like cornbread! Hubby loved it and apparently so did the sugar ants. I am adding this to my "kid tested, mother approved" file.
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We made this recipe last night to go with some taco soup that I had made in the slow cooker. ...