Buttermilk for the milk and butter for the shortening are simply musts for this recipe if you want a crispy brown crust and moist cornbread. These proportions and ingredients make the very best cornbread. I have tried hundreds of different recipes over the past 40 yrs. of baking and after finding this recipe (on another site) a few years ago I've looked no further for the perfect balance of ingredients.

Reviewed On: Oct. 19, 2009

A tradition on family beach trips for over 30 years. More of a method than a recipe but it's FUN! I use Zatarain's crab boil, garlic, lemon, onions, new potatoes, corn, shrimp, crab legs and sausage. Cocktail sauce (hot /horseradish), drawn butter & crusty baguettes. No dishes to clean up other than sauce & butter containers!

Reviewed On: Mar. 12, 2008

The very best stuffed mushrooms I have ever made and my sons in law ask for them a lot! I add a little green onion tops snipped with scissors and a bit of salt to the garlic and chopped stems. Also crush herb stuffing mix (I use my mini prep food processer) and top the stuffed mushrooms with it. Following another reviewers tip, I put a little white wine in the pan along with chicken broth (if I have a box open in the fridge) Keeps the mushrooms very moist. Don't try to use fresh onion as it makes the mix runny. I also make the stuffing mix ahead of time and refrigerate and it's easy to stuff the caps and firm enough to just dip in the herb dressing crumbs.

Reviewed On: Feb. 18, 2008