Exceptional! I've never been a big cornbread fan, but husband loves it, so I was on a mission. I substituted melted and cooled butter for the oil, like others, used 4 tablespoons powdered buttermilk (a cook's best friend, BTW) to 1 cup water and cut back a little on the sugars (not much, about 2 tablespoons of each). Baked at 425 for 23 minutes. The top was a little browner than I expected it to be, and when I cut it, husband thought the interior was too dark. But the taste! Wow! Husband used Land o' Lakes Light Spreadable Butter, but I didn't think it needed anything. I'm glad I cut down the sugar; it was definitely sweet enough. The crust was fabulous - very tender yet crunchy, and the interior was very moist. Made a cornbread believer out of me! Thanks for a keeper!
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Exceptional! I've never been a big cornbread fan, but husband loves it, so I was on a...