Reviewer:

bojyra


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Reviewed: Sep. 24, 2007

I did not care for this recipe.

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Reviewer:

I made this really without looking at the reviews. it just sounded really interesting and I LOVE avocado.. but this was not good. Even my husband who eats anything I put in front of him refused to eat it. sorry!

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Reviewer:

Jennifer


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Reviewed: Mar. 27, 2007

When I shopped for ingredients, I cannot get the self-rising cornmeal, so I substitute with self-rising flours. It works out find in my case and tasty as well. One thing quite impressive - easy to make!

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Reviewer:

maymay


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Reviewed: May 19, 2004

Call me crazy, but I don't think the "Mexican-style cheese" in this recipe refers to "cheese with Mexican spices" as a previous reviewer put it. It's a dessert, after all. I think a better substitution might be ricotta cheese.

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Reviewer:

KEG18

	Cooking Level: Expert
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Reviewed: Feb. 9, 2004

If you make this recipe, follow it to the letter. To the letter. I did the usual substititutions (cheddar cheese and mexican spices for the mexican cheese and plain yogurt, sugar, and lemon juice for the lemon yogurt), as per ingredient necessity, and it was good--for a laugh. I made it for a family bake-off and won "Most Humorous Entry." It tasted terrible. Terrible. But the submitter was right--it did become a "conversation piece" and "the center attention for days afterward." Did it ever.

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Reviewer:

SLO23


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Reviewed: Jun. 3, 2003

Sorry... it was not good... we ended up tossing the whole thing - we couldn't even describe the flavor!

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Reviewer:

MSDORKY

	Cooking Level: Intermediate Home Town: East Islip, New York, USA Living In: Portola Hills, California, USA
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Reviewed: May 12, 2003

Delicious with a wonderful texture. Although cornbreads themselves are not meant to be sweet, to this sugar hound, it needed to be much more sweetness, the second time around I added about 2/3 cup more of sweetener (I use Splenda-tm). Good for snacking. It could almost be a bread without sweetener, using plain yogurt and adding jalapenos. Any takers?

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