Corn Dodgers

I missed the non-star review on this recipe when I chose it for My-3-Chefs, so I'll just review it without getting credit for the game tag. Anyhow, I had intended on halving this recipe, but accidentally used the entire 1 cup boiling water, which created a cornmeal soup, so I added another 1/2 cup cornmeal and 1/4 tsp salt, but forgot to add any extra butter. I used Smart Balance 50/50 Butter Blend in this I got 8 total and 20 mins was perfect to get them browned and crispy on edges and done inside. This is not a typical cornbread recipe that I'm used to making. The density and texture of these were like cornmeal cookies but with no sweetness. In fact, these were really bland. I used a foil-lined baking sheet and these stuck. I was able to peel the foil away and keep these intact. With a bit of Smart Balance with flaxseed Oil spread on them, they were okay, and with the chili I made for dinner, they were okay. My bf tried them and did not like them at all. 4 stars for great directions, ease of making and simplicity, but a 2 for taste, for 3 stars total. I'm sorry these just weren't to our liking. Thanks for sharing, it was nice to try something new and different for cornbread.

This recipe gets four stars because it's so doggone cheap, easy and quick. I drop them from a shallow metal gravy spoon for an after-school snack two or three times a week for the kids, and they like them just fine. Add a half cup of minced onions and a half teaspoon of pepper and they come out rather like hush puppies. Or add a teaspoon of sugar, and drop them by soupspoon onto the pan and they're small - a whole plate full - great with tea.

a friend of mine keeps telling me bout cornbread, this looks easy enough so going to give it a try, will let you know