The original recipe was highly rated, but I decided to switch things up by using molasses instead of white sugar. I added creamed corn for texture. I also switched out buttermilk for Greek yogurt and some of the all-purpose flour for whole-wheat flour.
The ingredients for this cornbread are ½ cup butter, ½ cup molasses, 2 eggs, ½ cup Greek yogurt, 1 cup creamed corn, 1 teaspoon baking soda, 1 cup cornmeal, ½ cup whole wheat flour, ½ cup all-purpose flour, and ½ teaspoon salt.
I added the Greek yogurt, creamed corn, and baking soda and whisked everything together. The original recipe only called for ½ a teaspoon of baking soda, but I used an entire teaspoon. This is not the most appetizing color combination I have ever seen. I wouldn’t think about it too much because you could come up with some pretty awful comparisons.