This was a nice, fluffy cornbread. I was interested in this recipe because of the addition of mayo for something different. It worked out well. I did add baking powder & baking soda. I found the flavor a bit lacking. I'm not sure why. :/ I used the cornbread to make dressing.
I agree with Marsha D -- there's normally not much that one can do to cornbread to make it different AND better -- but you pulled it off, Chef Sunshine! The buttermilk and mayo are a nice touch. I do confess to one little tweak. I got to looking and saw no baking powder listed in the recipe so I used 1 1/2 teaspoons-full (teaspoon-fulls?!?) just for "safety," and my cornbread turned out nicely risen. Also, next time, I plan to also add 1/4 teaspoon of baking soda to balance out the acid of the buttermilk -- it probably won't make a darn bit of difference in the flavor but it will serve to make me look more astute in front of my family.(grin). Hey, Chef Sunshine, great job! Great cornbread. I had a little left over and I'm going to use it in a stuffed mexican chicken breast recipe that I'm developing -- I know this stuff will make it better!
Oh my!!!This is a 5 star for sure! This was so good! Its now my favorite :) I love the ingredients in this recipe. I used the salt and sugar and a large iron skillet which was to big but that is all that I had here at our house. My smaller iron skillets are all up at our camper at the lake. The cornbread came out thin but it didn't change the taste. I had never thought of using mayonnaise in cornbread but WOW! this was delicious!! Its a keeper for sure. Thanks so much for sharing your recipe Chef Sunshine!!