Hazel's Pumpkin Cornbread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 2, 2010
To be fair, I did not follow this recipe to the t. I used applesauce in place of the oil. This made the recipe healthier and moist (some reviewers say it is dry as written), but unfortunately, the bread was still pretty flavorless. It tasted closer to a plain polenta than a cornbread. If I ever attemp to make it again, I will replace part of the cornmeal with whole wheat pastry flour.
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Reviewed: Sep. 27, 2010
Pretty good! I added more pumpkin spice, buttermilk and honey in the same amounts as the reviewer above me. I also added a fourth cup white sugar. Timidly sweet with the improvments, can't imagine what it tasted like without them! I had them with porkchops and broccoli!
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Cooking Level: Intermediate

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Reviewed: Mar. 13, 2010
This was very good! BUT, add to it... - 1/2 c. more milk - 1/2 c. honey (instead of 2 Tb.) - 1 Tb. Pumpkin Spice - 1/2 tsp Salt Bake in a normal greased pan for 20 minutes. Good idea!
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Cooking Level: Expert

Home Town: Ithaca, New York, USA
Living In: Altadena, California, USA

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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 .
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Cooking Level: Expert

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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.
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Reviewed: Nov. 2, 2006
it was dry, and a tad dull
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Cooking Level: Intermediate

Living In: Princeton, New Jersey, USA
Reviewed: Feb. 4, 2006
Needed more sweetener or some seasoning.
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