Quasi Colonial Cornbread

Page 44

Cuisine: North American | Course Type: Breads

(1 review)

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This is a nice recipe and very easy to make. If you"ve already done the Thirded Cornbread, previously reviewed on this site, then you"ll have no problem. A snap to put together. The recipe calls for apple cider syrup, which is unavailable in my area, so I followed the book"s instructions and reduced apple juice concentrate down. Unfortunately, I went a little too far down and ended up with something that looked like taffy. Not to panic, though. I slowly reheated the "taffy", added a little water and whisked it to proper consistency. The cider syrup adds a nice flavor element. Next time, I might try this with the recommended grated apple pieces as well.

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