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Showing 1-3 of 3
on July 31, 2006
The cornbread was very sweet and you could definitely taste the cinnamon. The recipe was okay and did accompany the Jamaican pork loin I made nicely.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
By Josh Barratt
on November 30, 2004
This was a big hit at a carribean dinner I did. I made people guess the 'mystery flavor' which someone finally fingered as the rum. I too thought it was a very large amount of baking powder, but there was no 'soapy' flavor -- it worked well. I used a microplane grater to put in the nutmeg, and ended up overkilling a bit. That's the only thing I would have changed (and if I'd followed your recipe and not eyeballed, it would have tasted just the perfect amount 'nutmeggy'.) The texture was different, but it was welcome. I just made sure to warn people it was more 'corn cake' than 'corn bread' so they weren't turned off by the bait and switch.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 October 27, 2004
Not your usual southern corn bread (I guess it is a lot farther south) Very good. Like Heather said it is "cakier" but it baked up very nice. To me it sounded like too much bakeing powder, but it worked out fine.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
Serving Size: 1 (94 g)
Servings Per Recipe: 12