Made this last night and it was perfect. I like sweeter cornbread, so I added 1/2 cup sugar like some reviewers, and it was just right for me. I didn't soak the cornmeal; I just mixed the ingredients together. Only other change I made was to sub 1/4 cup buttermilk for part of the milk. Texture was great - only slightly crumbly and nice and airy. I didn't have a 9" iron skillet, so I used a 8x8 Pyrex baking dish wiped inside with Crisco shortening. It was not preheated, so it took about 25 minutes before it was done. Reheated a piece in a 350F oven for 5-6 minutes this morning for breakfast. Will definitely make this again. I'm going to buy a cast-iron muffin pan to make this in for future meals.
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Made this last night and it was perfect. I like sweeter cornbread, so I added 1/2 cup sugar...