Golden Sweet Cornbread I Made It

Golden Sweet Cornbread

DetroitTokyo 13 years ago
Golden Sweet Cornbread By: Gkwillow
Perfect!
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gkwillow 13 years ago said:

Thanks very much for the "perfect" review and for posting it here! Glad you liked it...it's my favorite. :)

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pointsevenout 13 years ago said:

Same recipe I have posted and from the same source. Mine uses buttermilk.

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DetroitTokyo 13 years ago said:

You're welcome & thank you!

P, I will try it with buttermilk sometime to compare which we prefer.

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pointsevenout 13 years ago said:

The buttermilk will give a slight twang to the bread. If you don't like it that way but like the extra rise, you can cancel the acidic taste out by adding 1/2 t baking soda and removing 2 of the baking powder measures to compensate.

Too much leavening will make baked goods have a low spot in the center and not enough will make it too puffy. Just learned that the other day. It's kind of counter-intuitive to my way of thinking.

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wynnebaer 13 years ago said:

I have deleted my original post.

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pointsevenout 13 years ago said:

No chastisement here. None intended. Just offering comment and exchange of information.

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keni 13 years ago said:

I would like to say that I LOVE this group and I fully welcome anyone who tries any of my recipes to feel free to change them to what they have available, or their tastes. If I think a review, on a recipe, has too many changes and has gotten a low rating for it, or, a high rating, for that matter, I have the right to delete that review. I haven't done that, but that ability is in place.

I think the discussions in this group are what make it so great, frankly... the interpretations are fun to hear about AND see in the photos, for me. This site is used by many different types of cooks. Some of us need to follow a recipe, ingredient per ingredient, line per line...others of us use ideas and techniques and flavors but change it up a bit because of dietary restrictions, fresh vs frozen, a different type of fish, etc... I'm one type of poster, and maybe you(that's collective, not posted to anyone in particular) are another type... but that doesn't make one more "right" than the other.

The only chastising I see, here, didn't come from P7O... unless something was edited, and that's entirely possible, of course. To me, his information read only informative and accurate.

I will also say, though, that if more of you feel this way, about not trying recipes unless we follow it to the letter, I would greatly appreciate that information. I have made about 150 recipes from other people, here, nearly all that are 'friends'...or, at least people I see as active on the site....if you don't want us rating/reviewing/photographing yours because of changes that might be made, please just let us know, here.... and I will edit my box and find another similar recipe to try, instead. My goal on this site is always to try and make someone happy with trying something of theirs... no way do I wanna waste my time providing MORE "behind the back" fodder and gossip. Had I known this was an issue, and knew to whom it was an issue, I would have edited accordingly a long time ago. :)

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gkwillow 13 years ago said:

Since it was my recipe that seems to somehow have started this exchange, I thought it appropriate that I put my "two cents" into the discussion...

I'm one of the worst cooks when it comes to adapting and changing recipes. On the other hand, my mother cooks EXACTLY according to recipes, and my method of not measuring precisely, etc. is probably rather annoying to her. However, as I live in rural Illinois, there are a lot of recipes that I see that I'd like to try that use ingredients or brand names that simply aren't readily available to me. I love cooking and I love to try new recipes, so I'd rather substitute or change accordingly rather than not try the recipe.

That having been said, when it comes to rating a recipe on this site (or any others), I do agree that it is ENTIRELY unfair to make a recipe with changes (whether they be necessary or out of personal preference), then to decide it really isn't good that way and so give the recipe a low or bad review and rating. As with other things in life, sometimes it's just better to say nothing if you don't have something positive to say.

My "policy" is that whenever I make some sort of change in a recipe that I review, I always disclose what I've changed. That way, anyone reading the review can make up their own mind if that is something they would like to do also or stick to the original recipe.

I hope that I have not offended anyone by any of the reviews or ratings that I have posted, and I have certainly not been offended by anyone who has reviewed any of my recipes. Constructive criticism or an offer of a suggestion can be a good thing if it ends up creating a recipe that even more people enjoy, which seems to be a lofty goal for any cook.

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Good4U 10 years ago said:

Another review
Golden Sweet Cornbread

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