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Reviewed Southern Cornbread
Nov 9, 2012 on FoodNetwork.com
“We loved this recipe. A couple of changes I made - some driven by necessity and some for taste - no baking soda as I didn't have any, added 2 small tins of corn kernels for some crunch, 1 cup of cornmeal (Polenta for us in the UK) instead of 3/4 as the end mixture seemed a lot wetter than it sounded like it should be in the method.