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Reviewed: Jun. 14, 2008

Self Rising Cornmeal Substitution: 1 Cup of Self-Rising Cornmeal = 1 cup regular corn meal + 1 1/2 tsp. baking powder + 1/2 tsp. salt

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Reviewer:

JILLYH


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Reviewed: Jun. 14, 2007

I read the reviews and made more cornbread mix up-enough for a 9 x 12 pan. Also added a can of green chiles-chopped,a large cream corn,and Louisiana hot sauce to taste in the cornbread batter. This is excellent!

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Reviewer:

LACE CAKE


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Reviewed: Feb. 15, 2006

Okay I totally changed this recipe, but it turned out excellent. I am going to republish my "new" version. I used Bisquick instead of Corn Bread mix, I added hot pepper sauce to the batter. I used a shredded Taco cheese mixture of Cheddar, pepperjack, and Asadero Cheeses in the store bought package. And served it with warm pizza sauce for dipping. It was fantastic. Glad I tried it that way and hope you all do the same!!

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Reviewer:

Darlene O

	Home Town: Attleboro, Massachusetts, USA
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Reviewed: Dec. 5, 2003

Yummy! I think the problem some of you are having is that I think she means that you should use 1 and a half cups of the dry cornbread mix, and make it up according to the box? Personally I used 1c cornmeal (not instant), 1c buttermilk, 1/2c flour, 2tsp baking powder, 1/2tsp baking sodea, 2 eggs, and 1/4c vegetable oil. This made enough to fill a 8x8 pan and serve about 6 people. Cornbread could have used more vegetables. Probably a large can of corn and maybe 2 bell pepers and a chili pepper would kick it up. But that's just my preference - good like it is!

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Reviewer:

NICKIEM


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Reviewed: Sep. 24, 2003

Flavors were good, but the cornbread part needs some work. I didn't have self-rising cornmeal, so I substituted 1 1/4 cups of cornmeal, 1/4 cup of flour, 1 tablespoon baking powder and 1 teaspoon of salt. The batter was both stiff and skimpy. If I try this again, I'll use 1 1/2 cups of cornmeal and 1/2 cup of flour, and add a spash or two of milk to make it more spreadable.

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Reviewer:

MAGICDOMINO

	Cooking Level: Intermediate Home Town: Alexandria, Virginia, USA
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Reviewed: Sep. 16, 2003

There was no way the batter could be spread into a 9x13 pan, and in two layers too. There was barely enough for an 8x8 pan. Did I miss something here? It was also dry and tasteless. Sorry, but won't make again.

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Reviewer:

Kim H

	Cooking Level: Intermediate Home Town: Troy, Michigan, USA Living In: Plano, Texas, USA
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Reviewed: Sep. 13, 2003

Delicious!

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Reviewer:

prissycat


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