Excellent recipe! The most important thing I did differently was after slicing, baking on each side 10 mins instead of just the one side. I laid the slices down on one cut side for 10 mins, then flipped to the other cut side another 10 mins. Perfect! I used bittersweet chocolate chips and pecans instead of the white chocolate and hazelnuts. It came out great!

Reviewed On: May 9, 2009

The first time I made this recipe, I used chicken broth I had on hand instead of water and bouillion. It was rather bland, so the next time I used bouillion and it was excellent!

Reviewed On: Dec. 16, 2008

Absolutely perfect! I'm not usually big on cornbread, but the texture plus the extra kick of fresh cranberries really made it a hit! I made a practice batch, then doubled the recipe and cooked in a 9x13 cake pan till toothpick came out clean, and it came out great with enough for everyone!!!!

Reviewed On: Dec. 21, 2007