Great taste but my cooking time was 45 minutes not 30 mins……
Well received, will make again.
Jessica Fisher
Glad to hear it was well-received, Heather. Can you tell me what size pan you used? That will help me troubleshoot why you had a longer cooking time. Thanks.
Diana
Could I replace the corn flour with cornmeal? Would it be a cup for cup difference? I like the recipe but I only have cornmeal and no $ in the budget for corn flour. Thanks 🙂
Nia
Well I don’t know where I was when you post this, but this is the best corn bread I’ve ever made. I usually use Alber’s recipe (from the back of the cornmeal box), your recipe has so much more flavor than theirs. I think the whole wheat flour I subbed for the unbleached AP flour goes very well with the honey (just like honey whole wheat bread), so tasty. And thanks for coming up with a recipe to help me use up my corn flour. I ordered 25 freakin’ lbs from Azure about a year and a half ago, thinking it was masa mix. Well it clearly wasn’t, I was not happy and had waited too long to open it and when I finally did there was nothing they could do to help me. I mixed it into my ww and unbleched AP flour at a 50 / 50 ratio to help use it up. Thought I’d used it all until last week I found a small container of it. Since then we’ve made your cornbread recipe twice. So again, thanks for helping us to use up all that darn corn flour!
Jessica Fisher
That sounds like something I would do! Glad you’re enjoying the recipe!
karen
I sub corn flour for 25% of the wheat flour when I make cornmeal pancakes,cornbread, etc. It really punches up the corn flavor. We prefer the Bob’s Red as well. Store it in the freezer, it seems to go bad quickly (well, three months) at room temp.
Jessica Fisher
You should see my freezer! I bought cases of different Bobs stuff in the fall, so it’s half packed with that. And Bob is taking up two shelves in the fridge.
Heather
Great taste but my cooking time was 45 minutes not 30 mins……
Well received, will make again.
Jessica Fisher
Glad to hear it was well-received, Heather. Can you tell me what size pan you used? That will help me troubleshoot why you had a longer cooking time. Thanks.
Diana
Could I replace the corn flour with cornmeal? Would it be a cup for cup difference? I like the recipe but I only have cornmeal and no $ in the budget for corn flour. Thanks 🙂
Nia
Well I don’t know where I was when you post this, but this is the best corn bread I’ve ever made. I usually use Alber’s recipe (from the back of the cornmeal box), your recipe has so much more flavor than theirs. I think the whole wheat flour I subbed for the unbleached AP flour goes very well with the honey (just like honey whole wheat bread), so tasty. And thanks for coming up with a recipe to help me use up my corn flour. I ordered 25 freakin’ lbs from Azure about a year and a half ago, thinking it was masa mix. Well it clearly wasn’t, I was not happy and had waited too long to open it and when I finally did there was nothing they could do to help me. I mixed it into my ww and unbleched AP flour at a 50 / 50 ratio to help use it up. Thought I’d used it all until last week I found a small container of it. Since then we’ve made your cornbread recipe twice. So again, thanks for helping us to use up all that darn corn flour!
Jessica Fisher
That sounds like something I would do! Glad you’re enjoying the recipe!
karen
I sub corn flour for 25% of the wheat flour when I make cornmeal pancakes,cornbread, etc. It really punches up the corn flavor. We prefer the Bob’s Red as well. Store it in the freezer, it seems to go bad quickly (well, three months) at room temp.
Jessica Fisher
You should see my freezer! I bought cases of different Bobs stuff in the fall, so it’s half packed with that. And Bob is taking up two shelves in the fridge.