1 Review

Great cornbread! I couldn't find self-rising cornmeal; I made half of the recipe and added 2 teaspoons of baking powder. Mine was perfectly cooked in the 25 minutes. This cornbread is not too sweet; the texture and flavor make it good for serving with soups or chili. And of course, I love leftovers for breakfast, warmed and topped with maple syrup! Thanks for sharing the recipe! Made for Fall PAC 2012

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loof November 09, 2012
Quick and Easy Cornbread