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"I absolutely loved this. Made it for Thanksgiving and "accidentally" ate it the night before, so I need to make another, no fear, this is sooo easy. The only thing I had to change was baking the crust at about 325 degrees for about 15 mins (or more and with the merangue on top as well at the same temp. Otherwise, it was perfect!!!"
Nov 26, 2009 on Food.com
"These were just wonderful. I used cream corn from a can, so I didn't need to use the extra 1/4 c. of milk. and used 1/8 c sugar. Even my picky little eater ate 3 of these. Thanks for the recipe, will be sharing with others."
Nov 4, 2009 on Food.com
"This was a hit with the kids. I took HeidiSue's advice on prebaking the crust at 475 with holes poked with a fork. We added cheese, pepperoni and olives, then baked for about an extra 12-15 min. We baked ours in a oiled iron skillet. Thanks for the recipe. It's a winner."
Mar 23, 2009 on Food.com
"These were great. I do think however that because they puff up so much they tend to soak up alot of oil. I decided to add malt vinegar (about 1/4 cup it gave it a little bit more of a bite, but not too much."
Jan 6, 2009 on Food.com
"These were good. Though I do admit I changed a few things in the recipe. I added about a tsp of lime juice in the batter and also uped the powdered sugar about 1/4 cup and added 4 Tbsp of Chream cheese. They came out absolutely awesome. Did use the Christmas Tree Press because it's Christmas."
Dec 22, 2008 on Food.com
"These were awesome. More consistant, so you felt like you were eating more then just syrup. Holds you over longer. Used corn meal instead of wheat germ and worked well, were not grainy like I thought they might be. Family loved them."
Oct 26, 2008 on Food.com
"These were exceptionally good. Usually Corn bread is dry. But these were moist. I like that they were sweet, but not too sweet. I made these for a Halloween chili cookoff and had to make a couple more batches because everyone kept eating them. Definitely a recipe to keep"
Oct 26, 2008 on Food.com
"Wonderful. You would be expected to be served this in a nice restraunt. it was very easy, and I like that the directions were clear"
Jul 11, 2007 on Food.com