I made it with soy milk, cut the salt to a pinch and omitted the cayenne pepper. This was perfect on a cold rainy day. My four-year LOVED it. No more mixes for us!

I was out of butter for my regular recipe so I tried this one out instead. It was okay. Texture was good, but flavor was a bit bland to me. Still searching for THE cornbread recipe.

Pretty good. Hubby really enjoyed them. Easy and fast to put together. We'll definitely make them again.

I used the ratio given by SYJohnson and it was delicious. 1 Tbl mustard, 2 Tbl honey, 2 Tbl mayo was a perfect blend and a perfect amount for myself and my husband with some leftover for lunch tomorrow.

What a great flavor! I was missing the black beans and jalapenos and they still were wonderful. I tried these both with tortillas and won ton wrappers and prefer the taste/texture of the tortillas. I also baked them with olive oil brushed on top and they came out nice and crispy. I will definitely make it again.

These were quite good, even better the next day. I am the only one in my house who likes edamame so I cut the recipe in half, but even then put generous portions of the filling in each wrapper so I ended up with about 24. I only boiled a few tonight, and then a few the next day since it just me eating them. Still a very good recipe. Thanks!

This was a nice change for tuna. Hubby gobbled it up and I went back for seconds. I didn't have lemon juice on hand so I substituted with half the amount of vinegar and I don't think there was much of a flavor difference. I will try it next time with lemon juice for comparison. Thanks for the yummy recipe!

Great seasoning recipe. I no longer use the packets from the store as this turn out great everytime. Thanks!

I have tried several cornbread recipes from this site and this one will probably be my go to recipe. It came out really good with whole wheat flour and cooking in a cast iron skillet. Thankfully, I couldn't taste the baking soda as I can in many other recipes. It was a little dense and sweet for my taste so I will probably cut the sugar back next time and sift my flour. Otherwise this one is a keeper.

This smelled so good while it was cooking that I was quite disapointed when I sat down to eat it. I used salted varieties of the tomatoes and beans and therefore omitted the salt. It still needed quite a bit of salt and the flavor was just okay--nothing special. The cumin was overpowering and I like cumin. Hubby liked it, but he wasn't raving about it. I might try it once more and cook the chicken with onions as other cooks have done, otherwise I'll just stick to my standard chili recipe with a chili mix from this site.

I sauted my onions first, then added the rice, constanly stirring. I added fresh chopped garlic after that for less than a minute to let the aroma come out. From there I continued with the recipe, using sea salt instead of garlic salt to taste. It turned out quite well. I have another rice recipe that I prefer that uses salsa, but this was a good backup. I will turn to it again when I'm out of salsa but have tomato sauce on hand.

This was just okay for me. The flavor was somewhat bland. Maybe it is just me, but I don't even bother tryng a lot of cornbread recipes with or over a certain amount of baking soda because I know I'll be able to taste it. I was hoping this one would be different, but I could taste it here too. I might try again and decrease the baking powder. I did however LOVE the texture.

I've been using this for awhile now and I can't believe I haven't reviewed it. This is now my standby taco seasoning-no more packets for us! Perfect as is and I always have the spices on hand. I use about a tsp of corn starch to about 2/3 cup of water to make a nice sauce. I also use about 1/8 or less of red pepper powder instead of red pepper flakes. Thnaks for the recipe!

I made this twice in one day (lunch and dinner) and loved the crispy texture both times. The first time it was too bland, so I added spices and seasonings to the bread crumb mixture the second time around. It might take me another try to get the seasonings just right but will definitely use it again.

I am munching on the first batch that came out of the oven (yummm!!) and these are divine. You can't even tell they were made with whole wheat flour. This recipe is a keeper.

This was wonderful. I cut the recipe in half and used 1 tsp garlic powder instead of garlic salt and it was fine. Made a delicious garlic bread. No more store bought spreads for me!

This was a hit! I took it to a potluck and I heard two people fighting over the last scrappings in the bowl! I hope to try it with actual Napa cabbage next time. The store I went to only had one little head left that looked pretty bad so I opted for the bagged coleslaw. I used 2 packages of Ramen noodles with the recommended amount of butter and that worked out perfectly. I cook with unsalted butter so I added salt, garlic and paprika to the crunchies when they came out of the oven, just to taste. Like other cooks, I went with sliced almonds rather than slivered almonds-just a personal preference. I also used organic sugar which tends to be less sweet than regular refined sugar, so I could see how it could be a bit too sweet as stated. Otherwise fantastic recipe.

I agree with other posters that this is not the best meal I have ever had, but it is a great pull-together-from-what-you-usually-have-on-hand dinner. It reminded me of Hamburger Helper, but much better tasting without all the preservatives and junk. It actually was better than I expected and my husband gobbled it down. Some modifications that I made: #1 Only used 1 lb of ground turkey, #2 Used two cans of 8 oz tomato sauce (correction from two 14.5 oz) and one 14.5 oz can of diced tomatoes. #3 Did as other suggested and sauteed bell peppers, onion, and later garlic in a little bit of olive oil before adding the meat. #4 16 oz box of noodles is a bit much. I used probably about 2/3-3/4 of what I cooked and will do a mini mac and cheese with the rest. #5 Did this as a bake. Put everything in a 9x13 pan and baked until heated through and sauce was bubbling. Added a layer of cheese on top and put back in the oven for about 5 minutes until melted. Yummy!

This was WONDERFUL on a cold rainy day. I always use organic no-salt-added black beans in my cooking. Along with a vegetarian "chicken" bouillon for the stock and store bought salsa, it was plenty salty and flavorful. I was able to put this together while my cornbread was cooking and they were both ready at the same time. Easy, quick, and tasty, can't beat that! Thank you for posting.

Finally! I have tried several spanish and mexican rice recipes and this one is IT. I followed some of the suggestions here especially about making sure you have a tight seal on the skillet. It came out perfect! No more boxed rice mixes for us, I can make it myself.