Great recipe! Just made a few changes by adding 3 cans of low sodium chicken broth instead of water (leaving out the boullion cubes); skipped the tomato sauce but added the crushed tomatoes; skipped the rice (can add potato cubes during the last half hour of cooking.... for the consistency of a "stoup".... A meal in itself with 'hard' bread.) Very tasty!

Reviewed On: Sep. 15, 2009

Great recipe! I'm not a fan of cornbread, but this recipe looked tempting. Also a good recipe for using different veggies. I skipped the zucchini and used frozen broccoli and cauliflower (2 cups cut up into smaller pieces) and about 1/2 cup frozen spinach. I did saute 1/2 chopped vidalia onion with 1/2 chopped green pepper. Mixed the cornbread according to the boxed directions and added all the other ingredients (allowing the onion and green pepper to cool and veggies to defrost before adding). Used 1/2 cheddar cheese and 1/2 colby jack. Kept about 1/3 of the cheese for the top during last 15 minutes of baking. I used my convection oven and baked at 300 degrees for one hour. Came out Perfect! Even ate some 'cold' in the morning and thought it taste just as good or even better 'cold'! Might try adding some ham or Polish kielbasi next time. GREAT recipe as posted and for hiding those 'veggies' from the kids (and the man who doesn't like that 'green' stuff)!

Reviewed On: Sep. 10, 2009

With a few changes, I tried this as a glaze for a pork butt. Wow -- DELICIOUSSS! Caramelized onions, and 2 cloves garlic in the butter. Added rest of ingredients using only 2 Tbsp. Worcestershire, 2 tsp. sugar, 2 Tbsp. balsamic vinegar instead of lemon juice. Added about 1/4 cup chicken broth at the end. Going to try this on top of my meatloaf to give it some PIZZAZ!!!

Reviewed On: Mar. 27, 2009