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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: May 12, 2008
This corn bread came out to a great consistency. I used about 1 2/3 cup of cornmeal instead of only 1 and a half. I used margarine instead of lard for health reasons. I used this as the topping for Stove Top Tamale Pie (found on this site) and it worked great. Next time I will add more sugar to the mix (about twice as much- like my grand mom used to make!)
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mcmeg12
Photo by mcmeg12
Cooking Level: Intermediate
Home Town: Annapolis, Maryland, USA
Living In: Helsinki, Uusimaa, Finland
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jul. 9, 2007
I guess I'm still looking for my ultimate cornbread recipe. This one, while OK, just didn't pack enough corn flavor for me. As my boyfriend said, if you closed your eyes, you couldn't even be sure you were eating cornbread. By the way, the batter makes up very thin, more like a thin pancake batter and needed about ten more minutes in the oven ... and still came out rather pale.
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HSILCOX
Cooking Level: Expert
Living In: Baltimore, Maryland, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 30, 2007
This was a little too grainy for me. It's similar to my Mother's recipe, which isn't sooo grainy. My boyfriend liked it though, which makes it a keeper.
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CPIERCE242
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 21, 2006
worked for me just fine
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adrian63
Photo by adrian63
Cooking Level: Expert
Home Town: Oss, Noord-Brabant, Netherlands
Living In: Leamington, Ontario, Canada
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