Best cornbread ever! To make it a bit more "corn tasting," I actually used 1/2 corn flour and 1/2 regular flour in this recipe. Turned out excellent! Entire family loved it - especially my husband who just LOVES his cornbread!
This recipe actually makes enough dough for 2-12 inch pizzas, so made extra for leftovers.
Sooo yummy and easy to make. We made extras for leftovers! Easy to reheat and have for lunch the next day.
The only negative thing I can say is that this recipe did not have was the amount of sauce that was the result. I found it made about 1 1/2 cups of excellent sauce. Will make it again.
Excellent, quick snack. Easy to make and yummy. You really need to squeeze a lot of the water out of the zucchini through a tea towel or cheese cloth, or the fritters will be watery.
It was a hit! Made this for Christmas, and used a 10” glass pie plate, so doubled the recipe. The filling went right to the top and edges of the crust! and therefore took a LOT LONGER to bake! At least doubled the baking time. But it was sooo good and thick!! Would suggest adding a wee bit of sugar to the whipping cream as you are whipping it, if you want a bit sweeter and decadent topping (not needed though).
Excellent for breakfast! Or any time. I also added a cup of chocolate chips, and the recipe made approximately 24 cookies. I baked them in a convection oven at 330F for 13 min and they came out perfectly!
