VERY simple and cheap. I made mine as the main dish with corn bread on the side because well, really all I had in the house were some soaked pink beans I'd prepped a few weeks before. I used butter (no lard available) and since I'd simmered the beans in chicken stock, I just used that as my liquid. I thought I should skip the salt but didn't and think i ought to have skipped the salt, it was too salty. But that was my fault. Butter worked fine, Pink Beans worked fine, topped with cheddar (it was all I had)and went well with the Blue Cornbread recipe I found on this web site (I highly recommend the corn bread if you like sweet cornbread). Not bad. Worth the work.

Reviewed On: Oct. 12, 2009

WONDERFUL!!! I really wanted chocolate cake, but lacked the important milk/butter/eggs necessary. So I went out on a limb and made this. I used grapeseed oil instead of Veggie and really think it made no difference. It took the entire 40 minutes to cook and I'm considering putting a glaze on it. Possibly lemon but I'm not sure. It'll be fine to eat plain though too. Great Cake!

Reviewed On: Sep. 19, 2009

AMAZING. Simply AMAZING. Please note that I did not use blue cornmeal because I only had yellow on hand. ALSO I ran out of baking powder 1 tsp shy of 5 (didn't matter). AND (because capital letters tell you important things) I was also out of milk and had to substitute 1/2 c sweetened condensed milk and 1/2 c water instead (I went a light on the sugar to even it out). And the sifting 3 times, melting the butter in the oven in the dish and then pouring it in seemed so strange to me. But I did as instructed anyhow. And the result was.... The bread cooked for 30 minutes, came out perfect. It's perfection. Clearly with all the substitutions I had to make, and it still tastes wonderful, you just can't screw this bread up. This is my permanent recipe now. I will never go back.

Reviewed On: Sep. 19, 2009