Cornbread can usually be sweet, savory, or flavorless. Which one is this?

Time: 50 minutes

Ingredient Availability : 5/5

Difficulty:1/5

Cornbread is a great side to have, especially around the holidays. Even if it doesn’t quite turn out how you like, it can be repurposed into a few other dishes so it doesn’t go to waste. That’s the main reason I decided to make this recipe. I’m not saying that I didn’t expect it to be good, I’m just saying the plan going in was to use a good amount of it to make another recipe, which will be reviewed soon. Of course, I hope every recipe I make will be worth the time and ingredients.

Key Ingredients and Omissions:

There really isn’t anything special in this recipe. It’s about as simple as a corn bread recipe gets. There’s a honey butter recipe that goes with it, but I decided to skip it, as I was unlikely to use it all and It wasn’t the plan to eat much of the corn bread on its own.

Tools:

• Nothing Special

Cooking Review:

Mixing: 16 minutes

As with many bread/cake recipes, the dry ingredients are mixed separately from the wet ingredients before being combined. I will admit that when mixing the wet ingredients, I did it a little out of order, beating and adding the eggs at the end instead of the beginning. Other than that, this step went smoothly and I mixed the dry ingredients into the wet before transferring to a buttered baking dish.

Baking: 33 minutes

I baked this cornbread for 33 minutes total. After the first 25 minutes, I could tell that it wasn’t done, as I could see wet batter through the cracked surface. After 8 more minutes everything had set up and a toothpick came out of the center clean.

Analysis:

Eating this cornbread made me think that the bread wasn’t really meant to be eaten on its own without the honey butter. I say that because the flavor was very light. Obviously, that light flavor was from the corn meal, but it was like plain cornmeal. It didn’t seem well seasoned or sweetened. Most cornbreads that I’ve had have at least one of those down. I expected it to be either a nice and savory corn bread or one on the sweeter side, yet I was met with just ‘bread’ made with cornmeal. The texture was nice, soft, and moist. That’s probably the best part of the cornbread. I mean it’s not like it was bad, but it doesn't inspire you to eat any more of it. If you eat it alone, you might think that it’s average or a little below average. However, not many people eat cornbread like that, so when eaten along side more flavorful foods, its like the cornbread has absolutely no flavor and is just a soft piece of food to eat and not taste. With that being said, I’ll give this recipe a 6/10. I don’t think that something like this should require an additional topping when there are so many examples of cornbread that need nothing else to shine. It’s edible, quick, and easy which is why it scores a 6/10. I don’t think it’s really the corn bread recipe worth trying.