Whole-Wheat Cornbread

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This cornbread was amazing..I almost ate the entire 'loaf'! I made some substitutions based on what was on hand - white instead of wheat flour, regular milk - and doubled the honey. I don't have a cast iron skillet, so I baked it in a springform pan. I also added butter and drizzled honey on top of the cornbread when it came out of the oven. YUM!

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After reading the previous reviews noting that this was dense and rubbery, I noticed that the recipe only used baking soda for a leavening agent. I added 1 tsp baking powder, plus 1 tsp vanilla and a shake of cinnamon. The results were amazing; it was light, moist, tender and downright delicious. It took all my self-control to limit myself to 3 pieces.

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I was really excited to try this recipe, however, my cornbread came out rubbery and spongy, rather than light and fluffy. I'm not sure if my cast iron skillet was too large and I cooked it too long, or if my homemade buttermilk (milk and lemon juice was the cause. Not sure I'd try this recipe again.

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I received a lot of compliments on this cornbread and was asked for the recipe multiple times.

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I was so excited to try this recipe. I love cornbread and am always trying different recipes. I was very dissapointed in this one. To be fair. I m not a fan of buttermilk and I used loaf pan in the oven at 350. However, the bread lacked flavor and has a very grainy texture while eating. If I try this recipe again. I would def. use sugar or 1/4 c. honey. Maybe sift the flour's together.