Well, here's the first try. I followed the recipe for the most part. But I didn't have all the ingredients and set myself short on cash this pay period (paid for $80 worth of rock-concert tickets for my son & I to enjoy a night together
). Anyways, why let a few missing ingredients spoil a good experiment?
I used 1/4 cup Velveeta cheese to substitue for the sour cream and buttermilk. I used exactly 1 cup flour and and equal measure of cornbread and increased the baking powder by 1 tsp. Milk was used for the liquid and butter was used for the fat. Add 1 tsp. salt, 1/4 tsp. liquid smoke (hickory flavor) and replace the sugar with Splenda, and there you have it.
Results: The flavor was excellent. The cornbread had a wonderfully soft, yet grainy texture that made it a great match for your favorite beverage, or with gravy. It was just a bit on the dry side, which of course could be corrected by adding a bit more fat to the recipe. My wife thought that I had added freshly blended corn kernals to the batter as it had a great corn flavor. I think it was the combination of smoke, butter, and the natural flavor of the cornmeal that gave that impression.
This cornbread was very good when lightly heated in the microwave, and spread with butter and jam. It held together well, making it easy to serve, and yet was very tender. It just needed a bit more oil.
Now, next payday, I'm going to have to make the real thing.
Seeeeeya; Goodweed of the North