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.

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