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Julia Nelson on 5.20.2020
I rarely ever feel compelled to write a recipe review, let alone create an account to do so! This cornbread was THAT good. I’m always looking for new ways to use up my discard, and this cornbread went well with some bbq pork ribs. Every single person at the table commented on how moist and delicious the cornbread came out. I used 1/2 avocado oil 1/2 butter (so a 1/4 cup of each, because that’s what I had available), and 1 egg and 1 yolk I had left over from another bake, and yet it all turned out perfectly. This is a cakey and sweet cornbread (my favorite!). Delicious!
Susan Sprague on 12.29.2018
Awesome bread! Not sure I can reproduce it because I overestimated how much starter I had and used most of it! But I think it was easily the best cornbread I have ever made. For those who are curious, my starter has had white, whole wheat and rye flour in it so the bread tasted very whole grain and yet moist, moist, moist. If I can rebuild the starter and try again, I personally would cook it in a slightly cooler oven because the edges were a little overdone before the center set. Thank you for a wonderful recipe!
Sadie Schwartz on 10.18.2018
I’ve tried many recipes for cornbread over the years, and this is one of the best. The crumb is moist, light and tender. It melts in your mouth. The crust is delicious. I greased the skillet with bacon fat instead of oil. I liked that the bread isn’t too sweet. It paired well with spiced pumpkin butter. Great recipe!
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