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5
out of 5
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Very, very good!,
February 26, 2009
By lyricfox
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"I think this is my new go to recipe for cornbread. I did a couple of things a bit different:
1) I combined bacon drippings with melted butter to make the 1/2 cup fat portion of the recipe.
2) I used a 9" iron skillet (give the recipe about another 5-7 minutes cooking time if you do this).
3) I used canola oil to grease the skillet (OK. I was kidding myself, but after the butter/bacon dripping combo, I needed SOMETHING to make myself feel virtuous.)
Hubby and I both really liked this. Even with the 1/4 cup + 1 tbsp sugar, it wasn't nearly as sweet as I was afraid it might be. I might cut back a bit on that if I wanted to use the cornbread to make dressing, but as a stand alone, it's just fine. :)"
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12 of 13 people found this review helpful.
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