Before making this, I read about a hundred of the reviews. We all know a recipe is a starting point not carved in stone. The orginal recipe with 2/3 cup sugar would be a good base for fresh berries and whipped cream but too sweet for dinner bread. Since I always cook my cornbread in preheated cast iron, I melted the butter in the micro, and mixed the eggs and buttermilk in after it cooled for a while. Per someone else's suggestion,I used 1/3 cup sugar and changed the dry to 1 1/4 cup corn meal and 3/4 cup flour. Because I was making this recipe at my sister-in-law's and she didn't have regular corn meal, I used the coarser polenta grind cornmeal. Everyone loved it. I will be using this as the base for my sausage and cornbread stuffing for Thanksgiving!
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Before making this, I read about a hundred of the reviews. We all know a recipe is a starting...