Comments on: Melt-in-Your-Mouth Sweet Potato Cornbread

By: Craving Something Healthy

Craving Something Healthy — Fri, 22 Nov 2019 19:32:07 +0000

In reply to Nancy Nordick. Hi Nancy, I don't think it would make that much difference. Just keep an eye on it toward the end because glass pans can cook a little bit faster. Thanks for visiting!

By: Nancy Nordick

Nancy Nordick — Sat, 16 Nov 2019 00:00:31 +0000

if I bake this in an 8x8 GLASS pan, should the temperature be reduced?
I can't wait to try this as another way to use fresh pumpkin

By: Anne

Anne — Thu, 26 Nov 2015 02:37:08 +0000

In reply to Sonali- The Foodie Physician. Thanks Sonali! Happy Thanksgiving to you and your family :)

By: Sonali- The Foodie Physician

Sonali- The Foodie Physician — Thu, 19 Nov 2015 20:00:53 +0000

Your cornbread looks amazing and that maple butter...YUM!

By: Anne

Anne — Thu, 19 Nov 2015 17:59:33 +0000

In reply to Cassie @ Almost Getting it Together. It's really good with soup or chili! I never use up the entire container of buttermilk, but do you know they make powdered buttermilk that you can just reconstitute with water as needed? Best invention ever! Thanks for visiting Cassie :)

By: Cassie @ Almost Getting it Together

Cassie @ Almost Getting it Together — Thu, 19 Nov 2015 17:04:16 +0000

I've never had buttermilk cornbread that I can remember! I think I need to buy a little container and make a pot of soup and this bread for lunch next week!