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Showing 1-4 of 4
on September 07, 2012
WOW, what a great recipe! I really enjoyed this veggie twist on cornbread! The onion and zucchini made for a very moist and flavourful bread and the onion and dill were the perfect seasonings. I added a touch of garlic and used a flax egg, but other than that thought everything was perfect. THANK YOU SO MUCH for sharing this true winner with us. Ill definitely make it often again.
Made and reviewed for Everyday is A Holiday Tag Game August 2012.
on March 21, 2012
So good! Makes a beautiful presentation, but most of all it tastes absolutely delicious. Loved the dill along with the zucchini. My DH was impressed because it was so moist -- he went back for seconds (maybe thirds). Will definitely make this cornbread again. Served this with a delicious pot roast and some stewed sunburst tomatoes. Made for Spring PAC, 2012.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 Sydney Mike
on January 12, 2012
We like cornbread, & I'm always happy trying out a new recipe! Yours makes for a wonderfully satisfying treat, & I would change a thing in the recipe! Definitely a keeper of a recipe! Thanks for posting it for us! [Tagged & made in Please Review My Recipe]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 January 02, 2012
This is a delicious and moist cornbread that was really enjoyed by all. The onion was chopped in the food processor and the zucchini was shredded. I did use melted and cooled coconut oil in lieu of the butter. A sharp cheddar, finely shredded was used. Made for Newest Zaar Tag.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 (134 g)
Servings Per Recipe: 8