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Burlington, Vermont

Member since May 2006

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Reviewed Southern Cornbread

Feb 23, 2013 in Food Network Community Toolbox on

Loved it. I halved the recipe (for 2), used yogurt instead of buttermilk, used 1/2 cup polenta and 1/4 cup flour and added 1/2 tablespoon brown sugar. Baked in a buttered cast iron skillet and it was a perfect accompaniment to my chili. Thanks Cat."

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