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Joined Date: Jul 30, 2011
"Superb! So easy to make, too. I only have a 12" skillet and it worked fine. Also, I did not use coarsely ground cornmeal, just had the fine ground on hand. Did not do the jam-thing so I can't attest to that but this is the best cornbread I've ever tasted! ""
Reviewed Baked Fontina
"Fabulous recipe, hit of the neighborhood! So easy and fast to make. I omitted the salt and used half the oil as other reviewers recommended - perfect. I also lightly toasted the baguette and brushed with oil; crackers work fine too. Once the cheese hardened and was difficult to scoop, I just cut it up and people came diving back in!"