Great! I used bacon and chicken broth. I fried the bacon about half way then put the bacon, grease and all, into my enamel cast iron dutch oven. Added the chopped onion and garlic and saute'd in the bacon fat until soft. I cut down the butter slightly since I was leaving the bacon fat in the recipe. Used fresh green beans from the garden with the ends cut off and the large ones cut in half. Just added to the dutch oven, then stirred in a can of chicken broth and added the salt and pepper. Stirred (or sorta tossed really) just a little. I heated to where the chicken broth was bubbling a bit, then turned down to barely simmering, put a lid on and cooked it for well over an hour while my chicken was roasting in the oven. Yummy.

Reviewed On: Sep. 13, 2009

Too heavy for a sweet cornbread. Very dense. Has good flavor, but feels like a lump in your stomach when you eat it.

Reviewed On: Jun. 22, 2009

Great. I made this low fat. I did not use any butter, but instead used 1/2 c heated chicken broth and 1/2 packet of butter buds in place of it. I used reduced fat (ww) cream cheese and only used 3 oz instead of 4. I also cooked some onion & mushroom in the broth/butter buds before adding the rest. Came out great. Hubby and his friend both loved it. Served w/steamed broccoli & slice of whole wheat bread.

Reviewed On: Feb. 17, 2009