Love, love, love, this cornbread recipe FOR CORN STICKS ONLY. Really - our family only likes this recipe when we make it up as corn sticks *with these modifications*: swap quantities of flour/cornmeal, use whole wheat flour, use raw sugar, soak cornmeal for 5-10 minutes, bake in preheated corn stick pans w/melted butter - but not overfilling them at all - perhaps underfilling them. For that purpose, we truly love this recipe. Nothing else compares to the crisp crunch of this recipe when a lot of crust is involved, even when/if this recipes is not whisked for the five minutes recommended in most reviews. Oh! the crunch when this is made with a bit of butter melted in pre-heated corn stick pans???? --- it's really wonderful! For other ways of baking cornbread though (muffins, in a cast iron skillet, etc.)? We have other favorites.
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Love, love, love, this cornbread recipe FOR CORN STICKS ONLY. Really - our family only likes...