Took some time and effort, but real good. Serious tip: If you use frozen sprouts, only use 2 lbs. We had way too many and it also diluted the flavor. I was picking through mounds of sprout looking for the "goodies".

Reviewed On: Sep. 6, 2008

My daughter loves cornbread, so I looked up this recipe to try and go "mixless". I was a little worried because of the reviews that it might be fussy. I tried it using the hot iron skillet method and it was amazingly good. I was telling my mom how good it was and she mentioned my grandpa loved cornbread, but couldn't find a mix he liked. I said I'd make him a batch and of course my dad would also need one. I still had buttermilk so I went to work and now I can make it easily from memory and it's so worth washing a pan and an iron skillet. I make enough each time to use the buttermilk up and freeze what we don't eat.

Reviewed On: Sep. 6, 2008

My family had this at a friends cookout. It is so good. The salad had pita bread she had baked up(you could crisp them on the grill instead). She put romaine and every veggie she had in it. Everyone loved it. Next we will add meat and make it the entree. Her family called the salad "la tush".?

Reviewed On: Aug. 10, 2008