recipe reviews for:

Hazel's Pumpkin Cornbread

“I was wondering what to do with the last cup of pumpkin puree that wouldn't fit into my freezer container, and a voice in my head said 'put it in cornbread!' I must have a Muse because this is better than my cornbread has ever been. If your pumpkin is on the wet side, reduce the buttermilk a bit. It's a good idea to let the batter sit 10 to 20 minutes before baking to soften the cornmeal. This can also be baked in a greased cake pan (9-inch square) at 400 degrees F.”

SORT REVIEWS BY:
DATE
RATING
MOST HELPFUL

Reviewed: Sep. 20, 2008

use more honey and a lot of sugar , i use 1/4 cup of honey and 1/4 cup of dark sugar .

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

aprilsweet

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2006

This is without a doubt, the WORST cornbread I have ever tasted... Tasteless and just plain awful. If there was a zero star category, that still would be too good. Don't even waste your ingredients on this recipe, I guarantee, you too, will be very disappointed.

Was this review helpful? [ YES ]
12 users found this review helpful