I've been baking cornbread for my family for over 35 years. The recipe I was using was very good, but had too many steps to accomplish a great end result. I wanted to make a change to a simpler recipe and decided to try this one. I wasn't very impressed at all. My original recipe separated three eggs where I mixed the batter with the yolks, then had to whip the whites into a meringue & fold into the batter. This recipe used only one whole egg, but was a bit on the salty side, including the small amount of batter left behind in the bowl. The finished product came up tasting salty and dry, even with an addition of vanilla that I added after the wet ingredients were incorporated because it lacked flavor. I'm going back to my standby recipe, which has never disappointed me. As the old saying goes, "if it isn't broken, don't fix it!"
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I've been baking cornbread for my family for over 35 years. The recipe I was using was very...