Reviewed: Jun. 22, 2011

Sweet Amy, you will missed by all. I'm so glad I had the opportunity to know you on The Quality Cook forum. This recipe has such a special meaning, not just because it's tasty, but also because it was yours. Thank you, our friend.

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1 user found this review helpful

Reviewer:

Dena

Cooking Level: Expert

Home Town: Griffin, Georgia, USA

Living In: Macon, Georgia, USA

Reviewed: Apr. 16, 2011

My church does not allow baking powder or other leavening agents during passover so this recipe is great for us! I added a tablespoon of sour cream and a teaspoon of vanilla for extra flavor, and it turned out really delicious and moist. I baked it on a greased loaf pan and cut it into pieces it right after I took it off the oven. It took exactly 20 minutes to bake. I will keep this in my recipe book for years to come! Thank you!

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4 users found this review helpful

Reviewer:

carmenid

Reviewed: Oct. 21, 2010

It was alright for not being "fluffy" - good for when you don't have alot in the house. probably btter with a soup that you could dip it in.

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2 users found this review helpful

Reviewer:

SPRYTE112

Cooking Level: Beginning

Home Town: Milton, Florida, USA

Reviewed: Jul. 12, 2010

This will be a great addition next year! My church personally does not allow baking powder since it is a leaven and we don't ban mixtures of grains since they are not leavening agents lol.. So this is perfect for me!

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2 users found this review helpful

Reviewer:

Robyn

Cooking Level: Intermediate

Reviewed: Oct. 20, 2008

An unusual recipe, but as a reference point, it is unsuitable for Passover as it contains flour and corn (unless you're Sephardi). Any mixture of grain (specifically the 5 grains barley, rye, wheat, spelt, and oats and also corn, rice and beans if you're Ashkenazi) and liquid is considered "chometz" or leavening for the holiday. Ironically, Baking powder can be kosher for Passover.

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29 users found this review helpful

Reviewer:

Ahava Elkohen

Reviewed: Apr. 25, 2008

WOnderful! Thanks so much ~ This week of "unleaven bread" has truely challenged me.. couldn't of found this at a better time!!! Todah~

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6 users found this review helpful

Reviewer:

Elissa

Cooking Level: Intermediate

Reviewed: Jun. 18, 2007

I substituted melted butter for the shortening. They were good but dense and a little dry. EDIT: They became hard and even more dry the next day...won't make these again.

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3 users found this review helpful

Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Apr. 5, 2007

I was a little dubious about trying this recipe and thought the mixture was too runny to work properly... But after it was cooked, it was PERFECT! This is my new personal cornbread recipe. Thanks!

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15 users found this review helpful

Reviewer:

DONK316

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Reviewed: Sep. 23, 2006

6-21-11 I love you, Amy. You will be missed. You were one of my dearest, oldest friends. You were so sweet and thought of others first and then yourself. Please be at peace. (((((This is a great cornbread recipe when you find yourself out of baking powder! I have made this several times, and we really like this recipe! Thanks Amy and Katie for posting! ~~~Dana~~~(;))))))

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23 users found this review helpful