This was such a fun dish, and very easy to make. I give it 4 stars for 2 reasons: first, I followed many reviewer's advice and used 2 packages of jiffy corn mix, which covered the meat perfectly. However, no one had taken into account that a thicker batter will take longer to bake. I took my dish out at 20 minutes on the nose, and the top looked perfect - brown and lovely! But when I served it, the cornbread top wasn't baked all the way through. Definitely need to use the toothpick test! Also, the starchy element of the cornbread would certainly tame down a spicy dish, but the meat as prepared is nowhere NEAR spicy (and I had even added a bit of chili powder!). Next time I will definitely use a teaspoon or 2 of chili powder for a more intense flavor. All in all, with these minor improvements, I can only imagine how great this will turn out next time.

Reviewed On: Mar. 23, 2009

The flavors are great! I'd never made my own mushroom sauce, and found it surprisingly easy. Once I'd finished the whole dish and plated it, I realized it needed a starch element. I think next time I'll serve with pasta, or rice.

Reviewed On: Mar. 21, 2009

Couldn't find the Jicama, unfortunately, but this was great!

Reviewed On: Mar. 21, 2009