Reviewed: Mar. 12, 2013

I made these he other night to serve with vegetable soup. They came out great and were a big hit. We ate them with butter on top and dipped in the soup.

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Colin

Reviewed: Feb. 16, 2013

Super dry and dense. The flavor was okay but I think it would be better with some egg and flour in the batter.

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Cheryl Scaccio

Reviewed: Sep. 9, 2011

Good but they are plain.

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Jill

Cooking Level: Intermediate

Living In: Fort Polk, Louisiana, USA

Reviewed: Apr. 25, 2011

I used watered down sour cream instead of milk and added an egg. It was good...will make again.

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KAAYTES

Reviewed: Apr. 8, 2011

I didn't care for this, it was too grainy BUT I had to use almond milk which may have been why.

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Reviewer:

grunig

Reviewed: Feb. 9, 2011

came out a little dry and crunchy. next time will grind corn meal down in coffee grinder to more of a rough flour consistency

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Reviewer:

MK7777777

Reviewed: Aug. 17, 2010

Made these to go with some Louisiana red beans and rice and they were great! I only had 1 1/2 cups of cornmeal, so I added 1/2 cup flour. I used goat milk instead of whole milk because that's what I had. I also added an egg and about a tablespoon of brown sugar. I didn't heat the water, and I mixed everything together all at the same time. I cooked them in a generous amount of butter. They came out fantastic and were a huge hit!

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