Reviewed: Mar. 13, 2012

was dryer than a popcorn fart and was so salty we could barely eat it.

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Reviewer:

Carla

Reviewed: Feb. 22, 2012

I had this with chili, it was the perfect amount for two people! Flavor and texture was very good! Thanks for sharing!

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Jan. 19, 2012

I thought this recipe was great. I just made it for my roommate and I and we both loved it. I would like to try a little bit sweeter version next time, so I may add sugar (I actually added about a half a tablespoon more), but following the recipe pretty much exactly, I loved it. I had to cook mine for about 20 minutes, because of my pan.

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Reviewer:

Epiphany3

Reviewed: Sep. 16, 2011

I wasn't too impressed...the corn bread seemed a bit dry. I used corn flour, doubled the sugar and substituted vegetable oil for the shortening...maybe I should have stuck with the original recipe. Oh well...I'll try a different recipe for corn bread next time.

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2 users found this review helpful

Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: May 30, 2011

I made this tonight and it turned out well; will definitely make it again. I'll never buy cornbread mix or already made cornbread ever again. I used whole wheat flour, brown sugar (added more like other reviewers suggested), and rice milk. I didn't use any salt. I was cooking for one and it was just the right amount.

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Reviewer:

Prissy2t4

Cooking Level: Intermediate

Reviewed: Apr. 5, 2011

Very Good, although if you were to divide this up into 8 servings they would be some very small servings! Also, this pretty good straight out of the oven, but doesn't keep well.

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3 users found this review helpful

Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Jan. 20, 2011

Aboslutely wonderful recipe. Perfect every time. Add a bit more sugar for more of a dessert cornbread, or follow the recipe for a very nice accompaniment to chilli. Excellent and easy!

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Reviewer:

MSFLISS

Reviewed: Jan. 9, 2011

Great recipe--I used whole wheat flour instead of white (my preference) and it was wonderful--served warm with maple butter :)

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18 users found this review helpful

Reviewer:

pumpkinpussycat

Cooking Level: Professional

Home Town: St. Marys, Ontario, Canada

Living In: Guelph, Ontario, Canada

Reviewed: Dec. 8, 2010

This was very easy to make and turned out nice and moist. It was the perfect amount for 2 people. Like some other reviewers, I used oil (sunflower) instead of melted shortening. I'll be making this again for sure!

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2 users found this review helpful