Loved it. I'm Southern, so I cut back the sugar by half because where I come from, sweet cornbread just isn't done, and it was delicious. I made it gluten-free by replacing the All-Purpose Flour with 1/4 c. garbanzo bean flour and 1/4 c. brown rice flour and it came out great.
Martha Stewart Member
Easy and tasty. They have quite the tang of the buttermilk and are quite moist. I successfully doubled the recipe. They go well with the Buttermilk Chicken.