Reviewed: Sep. 19, 2007

I wasn't a fan of these little cakes, but my husband and son really liked them. (I thought the cakes were somewhat bland.) My son is allergic to dairy and eggs, so this was a great recipe for him!

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Reviewer:

Amy

Cooking Level: Intermediate

Reviewed: Mar. 7, 2007

i love hot water cornbread i didn't use the shorting i used butter real butter i was so.... good hot or cold

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59 users found this review helpful

Reviewer:

tasha

Reviewed: Mar. 30, 2006

This recipe was extremely easy, however my family and I felt the amount of salt overwhelmed us. Also, it only made about 6-3 inch cakes instead of 12-1 inch cakes. Cut the salt, to 1/2 to 3/4 tsp, and possibly add some minced onion for flavor. Also double the recipe if you are cooking for more than two people.

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48 users found this review helpful

Reviewer:

TEXASFRECKLES

Reviewed: Jan. 20, 2006

just what i was looking for,thanks.

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2 users found this review helpful

Reviewer:

MO5WILLIS

Reviewed: Dec. 27, 2005

Very good recipe. It does not yield 12 cakes, more like 6 but then again I guess it depends on the size you make the. My husband said they were salty, they taste fine to me.

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2 users found this review helpful

Reviewer:

Rozzie

Cooking Level: Intermediate

Reviewed: Oct. 26, 2005

I got the recipe. I have been looking for a long time for one that tasted like the one my grandmother fixed. It was GREAT!. After we had eaten I happened to look at the cornmeal I was using and it was Aunt Jemima self-rising yellow corn meal mix! I know that is not was what was called for but it was so good I will always fix it that way. Thanks for bringing back wonderful memories.

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54 users found this review helpful

Reviewer:

Mary Sansing

Home Town: Houston, Texas, USA

Reviewed: Oct. 14, 2005

we think this is FANTASTIC!

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Reviewer:

CYUMICKEY

Cooking Level: Expert

Reviewed: Sep. 5, 2005

this is not as easy as it sounds but it is totally worth the effort. I must perfect this recipe some patties were done some not.

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1 user found this review helpful

Reviewer:

shawn d

Cooking Level: Expert

Reviewed: Jun. 13, 2005

EXCELLENT! I can't say enough good things about this super simple recipe. I used yellow corn meal, which I think has more flavor. Really good with a "country" meal without the syrup.

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38 users found this review helpful