This is a great recipe. I did make some changes as follows. I used 1 cup of regular yellow cornmeal and 1/4 cup of stone ground corn meal. I used 1/2 cup of pastry flour and 1/4 cup of whole grain cake flour. Instead of butter, I used unsalted margarine and I used carnation milk. I also substituted 1/2 cup of liquid eggs for the whole eggs called for. My daughter loved it so did I. Not dry at all.
I found the first two ingredients in this recipe to have the ratio of cornmeal to flour incorrect. I made the recipe as written and found it to be very dry but the texture was tender like a cake. When I reversed the ratios 1 1/4 cups flour to 3/4 cups of cornmeal it came out perfectly moist and tender.
Hi wyojess: good cornbread recipe. I was looking for a buttermilk recipe that used powdered buttermilk and more cornmeal than flour. YOurs fit the bill. It was moist, with a firm crumb that doesn't crumble all over . That is what I was looking for. the fact that it tastes really good doesn't hurt either. I think the reason for 4 stars was that it doesn't really rise and tastes a little like baking powder. Reducing the powder wouldn't do. So maybe as another review said, just double the recipe. What I did do was cook in a pan I preheated in the oven It did cook quickly, with a nice crum, moist and with definite corn flavor. Thanks Judy in WA
This is a great recipe and very easy to "play" around with. Sometimes, I like to change things up depending on the meal. This came out the best savory cornbread I have ever eaten. The ONLY changes I made were to substitute sour milk and then added 1/2 can Cream Corn, about 2 oz good quality feta-crumbled, and about 1/2-3/4 tsp garlic powder, 1/2 tsp ground red pepper. I cooked it in a heated deep cast iron fryer. YUM O!!!
I tried this recipe because I wanted a moist thick cornbread. It came out kind of thin but the taste was perfect. I will try doubling the recipe next time to get a taller cornbread or I will try muffin cups. This the best recipe I have ever tried. Thanks for posting