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I've made this one from the Fannie Farmer Cookbook many times; in fact, it's the first thing I cooked on my own back in elementary school. It's a good standard recipe for fluffy, sweet Northern cornbread. My mom increases the sugar to a whole cup to no ill effect. I split the difference in mine and use 2/3 of a cup so that she'll eat it but it's not too sweet for me. I also increase the cornmeal to a full cup. You can use skim milk and replace the shortening with fruit puree, and it's still fine. I believe my brother's made a vegan version with egg replacer and soy milk.

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Holly Mercer February 25, 2007
Golden Corn Cake