I took all the other reviewers' advice and reduced the salt to 1/2 teaspoon. I also like my cornbread on the sweeter side, so I increased the sugar to 3 Tablespoons. I also used stone-ground cornmeal because I was not baking these for breakfast but for a pot luck dinner to go along with chicken chili I prepared. I wanted a coarser texture - something that would not turn to mush when you put the chili on top of it. They turned out pretty good! Using stone-ground cornmeal means that your muffin will not rise as much as de-kernalized cornmeal, so they did not come out super big. This recipe actually makes 18, not 12. Also, I baked them exactly 13 minutes at 425 degrees, and they were just borderline ready to burn - when I opened the oven door, all my smoke alarms went off. They turned out crispy and buttery tasting on the outside. Yes, they are moist. I would make them again.
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I took all the other reviewers' advice and reduced the salt to 1/2 teaspoon. I also like my...