3 Reviews

Those church cookbooks often have delicious recipes...and this is one of them. I have never beaten egg whites for corn bread before, and it worked well to make the corn bread nice and light. I noticed that there was very little butter or oil, and was pleased to discover that the bread baked up nice and moist. Seems like the perfect, classic recipe for Southern corn bread. Thanks for discovering it and sharing it with us.

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Geema March 30, 2003

Sorry, I was not crazy for this cornbread. To be fair, though, I really prefer my cornbread sweeter and moister which is why I give it 3 stars and not 2. I did note how beating the egg whites made the bread 'fluffier'; that was a nice touch.

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Little T April 26, 2006
Blue Ridge Mountain Cornbread