This recipe is delicious~ I am wheat, gluten, and cow dairy sensitive so I made a few modifications. 1. Substituted rice flour for AP 2. Substituted 1 1/8 C coconut milk for cow milk 3. Substituted 1/2 C applesauce for the butter 4. Added 1/4 cup dried fruit (blueberries and cranberries) 5. Subtstituted 1/4 C Agave nectar for the sugar I cooked it for 30 minutes and it came out perfect. It retained the cakelike texture and was moist and absolutely scrumptious. Yum!
AMAZING. Simply AMAZING. Please note that I did not use blue cornmeal because I only had yellow on hand. ALSO I ran out of baking powder 1 tsp shy of 5 (didn't matter). AND (because capital letters tell you important things) I was also out of milk and had to substitute 1/2 c sweetened condensed milk and 1/2 c water instead (I went a light on the sugar to even it out). And the sifting 3 times melting the butter in the oven in the dish and then pouring it in seemed so strange to me. But I did as instructed anyhow. And the result was.... The bread cooked for 30 minutes came out perfect. It's perfection. Clearly with all the substitutions I had to make and it still tastes wonderful you just can't screw this bread up. This is my permanent recipe now. I will never go back.
This recipe is fantastic! The blue cornmeal definitely adds a subtle natural sweetness to the bread. The ingredients proportions and cooking directions are seamless- the cornbread turned out amazing. This recipe has since become my permanent cornbread recipe.
Fantastic! I used gluten free yellow cornmeal and gluten free AP Blend to make this gluten free. Otherwise I followed the recipe. Only adding a splash more milk to compensate for the gluten free flour. Great!
I just took this out of the oven and I could eat the whole thing! Not too sweet like other cornbreads. I have never felt the need to rate a recipe but this one is too good!
I substituted 1/2c butter with 1/2c applesauce and about 1tbsp butter and it still came out quite rich and moist.
awesome - very yummy moist and sweet - oh so good! gotta try it with less butter next time... but it's really good if you don't care about that sort of thing:)
Fantastic recipe. I made two batches and decreased the sugar in the second batch by 1/4 and enjoyed it a bit more. Otherwise very good with gumbo.
Simply delicious. I've made it three times and the cornbread was excellent each time. I did have problems pouring the butter out of the baking dish into the cornbread mixture but was more careful the next time.
The 5 teaspoons of baking soda made it inedible.....way too much. I would try it again but only use 2 at most.
