By Chef-Boy-I-Be Illinois on November 15, 2006
"I love corn bread. Not the stuff out of a box, but the real thing. I went to make some last night and discovered I had no baking powder! So I looked in my Joy of Cooking for substitutions for baking powder, and the resulting corn bread was the best I've tasted. Try it, I think you'll agree!"
Serving Size: 1 (109 g)
Servings Per Recipe: 4
"I wouldn't deter anyone from making this, but oh my... if you think this is good cornbread than you've never had good cornbread. Sorry! haha It's a reasonable substitute I suppose, but I won't be making it again."
"Yumtastic!!!!!!! We loved it. It's simply the best.....better than all the rest!"
"I'm one of those who can do without a lot of salt, so with cut it way back & had no problem with the resulting cornbread, which is ABSOLUTELY GREAT & FULL OF FLAVOR! Certainly is a make-again kind of recipe, & thanks for sharing it! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]"
"Unusual, but very good! Definitely more chewy than other cornbreads, but it grew on me as I ate it. Nice change...and definitely more healthy than the one I usually make. Thanks for posting this!"
"Easy to make. Wonderfully crunchy on the outside with great texture. Only thing I would add is salt, 1/2 to 1 tsp. to enhance the flavors."
"Delicious--I have been looking for a moist cornbread recipe for awhile--this made no crumbs at all! I thought it sounded weird not to add salt, but I didn't and it was fine. I used 1-1/4 cup nonfat yogurt since I didn't have sour cream. Yum."