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"I'm a *big* fan of extra sweet cornbreads, and I also cut the sugar down and it was too sweet. But because it doesn't have enough cornmeal in it, it doesn't really have anywhere near a normal cornbread consistency. It was more to me like a failed cake that turned out flat and slightly rubbery - more like a polenta cake, rather than ..."
"I made this bread tonight and it just turned out okay. (I made it on the dough cycle and then put it in a pan and baked it at 400 as another reviewer suggested, but mine was done in 25 minutes, not 35. Maybe because it was in a gas oven.) It was super light, and it was almost *identical* to the plain wheat bread you buy in the store. (You know the..."