Recipe by: Krissy Terwilliger- Jinkerson
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I took this to a BBQ and every one commented on it. They were all so impressed, I made doubled the recipe and made it as a bread and cut it into squares. Now everyone wants to know where I got...
Wasn't sweet enough and bad texture. We didn't like them.
I took this to a BBQ and every one commented on it. They were all so impressed, I made doubled the recipe and made it as a bread and cut it into squares. Now everyone wants to know where I got...
I made this for my daughter's Kindergarten class's Thanksgiving party and they loved it! My husband loves it too!
Wonderful! I made this recipe using Splenda and whole wheat flour and the result was sweet, moist cornbread muffins. My husband (who considers himself a connoisseur of cornbread) loves them, too.
These muffins had a great texture, and flavor. They were however too sweet for us, so if you don't like them overly sweet, I would reduce the sugar to 1/3.
This was my second attempt at making cornbread, and it turned out great. I wanted to make something that had actual corn kernels in it, because the last one i made didn't and was pretty bitter,...