Enjoyed this. Dense and moist cakey cornbread, a little on the salty side. Used a whole egg and baked in a 9 inch square pan for 25 minutes. Middle was raw, so would bake at least 35 minutes next time. This is very lowfat, and serving sizes could be reduced if desired. Thanks for sharing the recipe!
This was pretty good, although I do usually like sweet cornbread. Forgot to tell hubby to add some Splenda to it when he made it. It was really good with some honey drizzled on the top, though, which is just what it needed!
For 8 servings they are big to me. So, it was nice and filling. It was on the heavy side, I guess because of the corn. I will make this again when I am serving a brothy type soup. Thank you for the recipe.
I made 12 corn bread muffins with this recipe. Fast, moist, just sweet enough for me and good tasting. We are having the next batch with Chili this Wednesday. I have coworkers asking for a dozen. Thank you
This is a wonderful cornbread. If you like sweet cornbread, however, you may want to add some sugar (I just use honey at the table). It is quite dense and very filling! I serve this with WW Kielbasa-Bean Soup #296150 for an outstanding dinner!
What a easy bread to make. I made it to compliment a splitpea and ham soup. I should have made more than one batch.
I haven't made this yet but I wanted to respond to the last post. I put the nutritional info into the WW calculator and the PP+ value per serving is 5
Please note that Food.com is not a WW site, and we cannot calculate the points for you; this is something you need to do with the tools that WW provided for you. WW also changes their point system every couple of years, so you'll need to use the current tools.