Are you looking for something different in making cornbread? This adds a nutty, rustic flavor to traditional southern cornbread.
The recipe is adapted from one appearing in the Fort Worth Star Telegram newspaper by Amy Culbertson.
I Like It! Rustic is the right word and I will make it again. I used soy milk - no problem. Didn't miss the flour either. I used a silocon pan-no problem. I may toy with using soy flour, jalepenos, cheddar cheese or cinnamon. Will make again!
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Rustic! Yes! Beautiful presentation, loved heating up the pan before baking, something I've never done before. The flavor was amazing, and as promised, somehow nutty. It tasted great served warm with a bit of butter and honey. The only thing keeping me from giving 5 stars was how dry and crumbly mine bread turned out. How do I fix this? More butter? Ease up on the dry ingredients? I'm not sure but I'll try to find out, this recipe is definitely a keeper!
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I don't think I have ever made cornbread without flour before. This produced nicely textured cornbread with a beautiful bottom crust which is visible in the picture. DH commented that it was "fluffier" than normal cornbread. This was served along side Crescent City Red Beans & Rice (Crock-Pot). Made for *ZWT 5*
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