I picked some of this up at a sale last week. Tonight I made a loaf of cornbread, and wow, was it good. I mixed it up according to the recipe (a 10 yr. old could do it), and baked it in a bread pan for just 45 min, instead of the 50-55 min. suggested. Quite a few folks here have mentioned that the breads are better if cooked a little less. The toothpick came out clean at 45 min, so i pulled it out.

Hot cornbread is so good, and I would rate this right up with most I've ever had. I ALMOST had to break out some honey and drip it on, but I resisted. The melted butter was treat enough.

No sugar alcohols, sucralose is listed on the ingredients. ECC is 8 carbs for a 3/4 inch slice.

Both thumbs up!!

John

202/176.5/170

Ok, John honey.......I know you're not for the south, but when you cook cornbread you don't do it in a bread pan. To get the "real" stuff, put a little oil in a cast iron skillet and stick it in the oven while it heats up. When the oven is hot, the skillet is ready. Pour in the batter and it will sizzle and slightly fry on the bottom. Bake according to directions. ( Disclaimer -- I haven't used Atkins mix. This is my Grandma's way of doing the real stuff.)

Judy

180/144/138
"Success is not final, failure is not fatal: it is the courage to continue that counts." Winston Churchill

mmmmmm....wow I love cornbread cooked in a hot oiled cast iron skillet and loaded with melted butter on it. I used to make it all the time. Judy is right about the skillet method. Makes it so much better.

shawny

[quote]Originally posted by Judy:
"Ok, John honey.......I know you're not for the south"

I'm all for the south!! hehe, I think you meant "from" the south....

That does sound good.

BTW, I had some of that cornbread warmed up with bacon and some eggs this morning,

mmm mmm (doing best Andy Griffith impersonation when he's complimenting Aint Bee's cookin)

John

202/176.5/170