The problem may have come from doubling and using a different size pan then specified, your oven may have been off; or, more likely, it's just a bum recipe. Pioneer Woman is a new show -- though an old and great blog -- and there may have been slip ups between her stove and the Food Network website. It happens.
Anyone is entitled to have her corn bread as sweet or savory as she likes. The Reinhart recipe calls for 6:1 dries to sugar, which is admittedly sweet; you can certainly adjust the amount to suit. It's only sugar, and no evil will happen if you take it down from 12tbs to, say, 2. It seemed like the Reinhart recipe might suit Koukouvagia because of its nicely crisped bottom and edges, and because the sweet/tangy balance was there. Yes, it is on the rich-cakey-puddingy end of the spectrum compared to Pioneer Woman's; yes, it's not "Southern" or typical; and yes, it's not the master corn bread recipe of all time.
Some recipes don't use any sugar at all. Some people use yellow cake mix (ala Marie Callendar's). Some people... well... you know how they are. There's a lot of variance allowed.
The Reinhart recipe is not the recipe I use most often. I use roughly equal parts corn meal and flour; then per cup of flours: 3 tsp sugar, 1 tsp molasses or maple syrup, 1 tsp baking soda; scant tsp salt (about), pinch of baking soda, 1/2 - 1 egg (depending), 1-1/3 cup buttermilk (or milk + yogurt or sour cream), whole corn kernels, and chopped garlic chives or scallion tops or cheddar cheese and chopped chillies with all ingredients except the corn meal, flour, and eggs measured by eye.
Reinhart's recipe is more than a project, it's a well thought out endeavor. Me? I just throw everything together while the skillet (or mold) is preheating with the grease (or butter or lard). Again, not the master corn bread recipe of all time.
There are a lot of ways to make corn bread; and I could have formalized my own fairly standard version and presented it in recognizable "recipe" form, but Reinhart's recipe seemed apropos for an adventurous cook like Koukouvagia. You gotta love all the bacon. Maybe it was because I always liked Reinhart, recently got a few more of his books, and have Reinhart-on-the-brain syndrome.
Edited by boar_d_laze - 10/8/11 at 8:24am