Wow this bread was truly amazing. I used whole wheat pastry flour and whole grain corn meal. And a little less oil and a little more sweet potato. It came out super moist. My whole family, including my picky boyfriend loved it. You can't even tell there is sweet potato in it. It does not come out like a traditional corn bread, by more like a hearty bread that could be used for sandwiches.

Reviewed On: Nov. 8, 2009

I really enjoy this recipe. It's perfect for breakfast.

Reviewed On: Oct. 25, 2009

They are excellent. A little more cake like than brownie like. They are so good they don't even need the frosting. When I make them I use olive oil, raw sugar and whole grain flours. Very moist and delicious.

Reviewed On: Oct. 25, 2009