6 Reviews

Having never made cornbread before , thought I would try this one!! ( The healthier option sold it to me !!!!)I couldn't find cornmeal in my supermarket(I live in England by the way !!) so used "Masa Harina" which I presume is the same or similar thing ????(As an afterthought, could I have used Polenta??)Also couldn't find egg substitute so used one egg instead. Went very well with the recipe by Baby Chevelle for "Weight Watchers Mexican Chicken breasts" and WidlifeDi's recipe for "Salsa" !!!! Anyway the upshot of it all was that we loved it !!!!!!!So thank you Leona from here in the UK !!!

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millimolli August 07, 2006

Very tasty basic low fat cornbread. I usually like mine sweeter, so next time I would add a little splenda. Served with vegetarian chili for a quick and easy dinner.

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ladypit May 01, 2007

Being raised in the south we never use sugar in corbread and being diabetic I dont need it,so left it out ,i do find your use of egg substitute helpful,and skim milk although buttermilk is only 1% fat-so I still used it.Thanks for posting.

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STARTERWIFE November 19, 2006

Delicious cornbread! After reading the other reviews I added about 2 Tbs. extra sugar and a pinch or two of salt. I also used egg whites instead of egg substitute. Thanks for posting! Will make again!

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SugarPlum336 March 29, 2006

This recipe made the perfect consistency cornbread. However, I would also suggest adding a little extra sugar or salt for flavor. I added an extra 2 tsp of equal spoonful and it wasn't quite enough ... it needed a bit more ...

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newbaker June 20, 2005

Beautifully-textured cornbread and I didn't miss the fat at all. I did, however, miss a bit of salt and about 2 T of sugar or sugar substitute. I would definitely add that next time. Thanks, Leona, for giving me a healthier alternative to my husband's favorite, cornbread.

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sugarpea April 16, 2004
Homemade Cornbread