I’m a sucker for a good cornbread recipe so when I ran across this one I went “squee!” An impressive ingredient list, indeed. Too good to be true? Sadly, yes.
Now I can’t claim the product was a pure result of the recipe because the execution is important. I note that the recipe mentions using two pans to bake the cornbread. I used a 12′ cast iron skillet and ended up baking the bread for at least twice the time specified. It was still underdone.
I suppose the batter was my first clue that this wasn’t going to be cornbread as usual. Very liquid–2-1/2 cups of milk to 1 cup each of flour and corn meal? Three eggs? A can of creamed corn with 1/2 cup of oil? This is the recipe for a custard or a corn pudding! And that’s how it came out.
Interesting….but I won’t fix it again without some major revisions to the ratios.