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Showing 1-4 of 4
on February 22, 2011
This is going to be my go-to cornbread for making dressing - crumbly and well-seasoned. Thanks for the posting!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 10, 2012
My husband is from Texas and his family tough me to make hot water cornbread 25 years ago,and this recipe is close to mine except I add a little baking powder so it's not so heavy.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 28, 2012
I love this recipe. It's chewy on the inside with a crispy skin on the outside. The only problem I have with it is it calls for way too much salt for my taste. I usually use half as much as it calls for (but then again, my family doesn't eat much salt, so maybe I just have a low tolerance for it.)
Still, incredible recipe.
By Bonnie G #2
on October 09, 2013
Made this last night to serve with chili DH had made for this rainy, dreary day and loved it. I'd never even heard of this type of cornbread until I saw it discussed on the Bread Forum and decided to give it a try. It was so easy and so much fun to make and the taste was that rich, yet crusty cornmeal flavor that I love. I did cut the recipe in half as there's only 2 of us and as another reviewer did added 1 teaspoon of baking powder, also added a tablespoon of butter to the frying oil. Everything else I left the same including the salt and it was perfect for us; I'll be using this often.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (413 g)
Servings Per Recipe: 1