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Wonderful! I had an OLD cookbook that had a recipe called "Spider Cornbread" but it somehow got lost in a move--and this is that recipe. Love it!
This is a wonderful cornbread. It's very moist and delicious. I used corn flour instead of wheat flour because of a gluten allergy. And I loved Joyce Lamont's broadcasts. Did you know there's a new cookbook out by her? Check Amazon for it.
this was delicious, moist cornbread. the preparaion was a little different and i was a little worried but it worked out great. i substituted the cup of buttermilk for a cup of cream of corn as i like corn kernals in my bread..i also used course ground cornmeal..it worked well but i would like to try it again with regular cornmeal. i also found that this bread is a lot better if eaten fresh from the oven and not reheated. but a definate keeper. thanks. made it with regular meal and regular buttermilk... WAY better!!!! mmm mmm i even but a little less liquid on top and it was just so moist and heavy all the way through! i want to try it without the flour (gluten sensitivity) and maybe just put cornflour in it. i think i added some vanilla the second time too. so good!
YUM! The custard-like texture that the bottom half of the cornbread had was quite satisfying and unexpected. I only wish the WHOLE cornbread had that texture, but since the top half is like that I'm more accustomed to, there's no complaints. Will try again FOR SURE. Thanks!
The preparation was very different than any recipe I have used to make cornbread. The cornbread was very moist and had a great flavor. Thanks Bec. Bullwinkle.