i followed the recipe exactly, and my batter is a soupy consistency. i've made cornbread for years and have always started with a fairly lumpy batter. i'm going ahead and sticking it in the oven anyway, since i didn't see anything about this in the other discussions. (only that others liked it.) i'll update how it turns out... fingers crossed.
well, i guess that's just the way it's supposed to be! it turned out great (besides me burning the top a bit b/c i tried baking it in my toaster oven instead of heating up the big one.) i used half maple syrup/half molasses and it was a deep brown with a really interesting flavor. it was a really nice complement to the eggplant chana masala. we crumbled it in. yum.
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