By ratherbeswimmin' on March 03, 2011
"America's Test Kitchen"
Serving Size: 1 (181 g)
Servings Per Recipe: 6
"This is my go to cornbread recipe. In the summer I have used sweet corn freshly scraped from the cob and it is even better! The rest of the year the frozen work great. I have also made it using the buttermilk powder when I didn't have fresh on hand and that worked great too."