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Showing 1-2 of 2
on October 10, 2002
Miss Annie, you've done it again! I gave this a try because it sounded so unusual for a corn bread. It's delightful and really special! I made it completely gluten-free by using corn flour to prep the pan. It took me longer than 10 minutes to prep this, but it wouldn't have taken that long if I had pulled out my food processor.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 March 27, 2004
Very unusual and delicious cake-like cornbread. I used the food processor to "grate" the peeled zucchini but it still took me longer than ten minutes to put this together, more like 20. The baking time was right on though. I used lowfat and fat free products whenever possible and it was still rich and wonderful. I think next time I would add some chopped Kalamata olives to the batter. This one is definitely worth a try.person 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 (1745 g)
Servings Per Recipe: 1