Pretty good! I think the sweetness was just right. I used Bob's Red Mill cornmeal, half whole wheat pastry flour, super-sweet white corn, and evaporated skim milk instead of half and half. All of the corn sunk to the bottom, but maybe that was because it was still pretty frozen (directions didn't specify). I don't have an oven-proof skillet, so I baked it in a heart shaped cake pan. I thought I was being cute, but there was way too much batter for that pan and it overflowed in the oven- luckily I had cookie sheets underneath to catch it. I only added 1 tsp. of vanilla- wonder if 3 tsp. is a typo. We had this with Steak Chili from this site.
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