By Chef #172494 on November 14, 2004
"I encountered the original savory recipe in a health cookbook, but I tweaked it a little to convert it into this sweet version. It's obviously open to different flavor substitutions. The cinnamon is an approximate measurement, however, so feel free to change it."
Serving Size: 1 (46 g)
Servings Per Recipe: 16
"This cornbread was really good! I modified it slightly using gluten-free flour (which makes it more crumbly) and added some real strawberries and mashed banana. It came out with a mildly sweet taste and good texture. Thanks for the recipe!"
"Now this is pretty dang good. :D I especially liked step 7. Thanks for posting!"