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This is a Southern-style cornbread featuring the whole grains, with a soft, moist texture as opposed to the fluffy, cake-like variety. The whole grains of corn mean that this cornbread should be refrigerated if not, preferably, served immediately. I was a little concerned about how to add the vinegar without activating the soda too soon or curdling the milk, but ended up dumping it in with the other liquid and all went well. Hearty, full-flavored man-fuel. Made for PAC.

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Lavender Lynn March 19, 2011
Double-Corn Cornbread