By: EatingWell User
This cornbread was a great pairing with the homemade venison stew made from leftover roast we had for a warm winter meal last night. I sub'd 1/2 cup flour for 1/2 cornmeal, used olive oil in place of what was recommended and added 1/2 cup stevia. 8 inch cast iron skillet I used made a beautiful presentation, but I may subtract 2-3 minutes from cooking time next time. it was a bit browner than I prefer. But despite that, my family, especially my cornbread expert husband, loved it! Will be posting this to the inside of one of my kitchen cabinets today!
Pros: When baking soda is added, it raises very well for a very appetizing look, unlike many healthwise re
Cons: I was a bit dry, and not sweet. Some Stevia added to the mix helped with that.