Original recipe yields 8 servings
Based on a 2,000 calorie dietSee full nutrition
If people are complaining about the texture being gritty it is because you cant sub cornmeal, which is very coarse and needs to be cooked in boiling hot liquid to soften as a substitute. You hav...
Just like what we find in the restaurants! The family LOVED it! I have a family of six and we ate it all and the kids were asking for more. Next time I'll be doubling the recipe. The only other...
Made a double batch with our own frozen corn for a football party. Everyone loved it. It was excellent with chili. And those on gluten free diets were thankful they could have some too.
I followed the recipe verbatim and it turned out pretty good. The next time I'll shorten the baking time to 45-50 minutes as baking it for 60 minutes turned it to a cornbread consistency.