Double Corn Cornbread

Page 223

| Course Type: Breads

(1 review)

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Recipe Reviews

This is an interesting and flavorful cornbread. First you roast some corn (I used frozen) in the frying pan. The batter is cornmeal-rich, uses no eggs, and only 1T oil. I substituted regular milk for the soy.

I found the result pretty good, but it had a sour note that was too prominent. Probably it came from the vinegar (to turn the milk into buttermilk). If I were to make it again, I would use commercial buttermilk in hopes it was a bit less tart - or cut back on the vinegar.

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