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Seattle, Washington

Member since Mar 2007

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Reviewed Cheddar Dill Cornbread

May 3, 2011 in Food Network Community Toolbox on

A huge hit at our house tonite - Ina's tip to let the dough rest 20 minutes really does help the cornmeal absorb all that liquid and the result is a really moist bread. I didn't have any dill on hand so I just made it without - delicious!"

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