Made these without the MSG and I always use fresh garlic - never garlic powder. I also used canned organic carrots and made them on the stovetop in a saucepan for quick preparation. They were a great twist on a carrot side dish.

Made these without the MSG and I always use fresh garlic - never garlic powder. I also used canned organic carrots and made them on the stovetop in a saucepan for quick preparation. They were a great twist on a carrot side dish.

This is an excellent corn bread recipe. The ratio of corn meal to flour is perfect, yielding a bread that has great corn flavor but is not too heavy. Also, it is not too sweet. I like a good corn bread muffin as much as the next person, but I prefer a less sweet corn bread to serve with soup and chili. I love putting cumin and cilantro in the batter for an extra flavor kick.

I made this for my book club meeting with a few modifications and everyone loved it. First, I used a mixture of bread crumbs and Parmesan cheese with butter and olive oil as a binder for the crust, which I did not pre-bake. Second, I made it in a traditional spring form pan. Third, I replaced the oregano with basil as I love basil with tomato and I have a huge basil plant in my back yard. Next time I will double my basil because it was not a strong flavor in the cheesecake. Also, my husband suggested whipping the mixture next time to put some air in it, rather than just blending in the food processor. I served it with multi-grain baguette bread, sliced on a bias and toasted with olive oil. I do not believe this recipe needs sugar. Savory cheesecake is an appetizer and should not be sweet. Cheesecake's origin is actually savory, not sweet. Thanks for this great recipe.

Made these without the MSG and I always use fresh garlic - never garlic powder. I also used canned organic carrots and made them on the stovetop in a saucepan for quick preparation. They were a great twist on a carrot side dish.