I'm loving this recipe! I've made it several times over the past 2 months and finally settled on my version based on several reviews I read. Instead of one cup each of flour/cornmeal, I use 3/4 cup four & 1 1/4 corn meal; today I tried 1 cup sour cream instead of either milk or soured milk (or milk with vinegar which I also tried) and the sour cream version has been the most moist! (still have to try the buttermilk). With regards to the suger, 2/3 was way too sweet for me while hubby loved it exactly as is. I tried it with 1/3 and thought it could use more. Today I used 1/2 cup and it is perfectly sweet. I melt the butter in my 7" cast iron pan and then add that to another bowl with the remaining ingredients, that way my pan is nice and buttered/nonstick; then my pan goes in the oven and I turn it on to preheat and heat the pan. Once everything is mixed, I let it sit on the counter for 15 minutes or so while the oven preheats so the cornmeal can absorb all the moisture and flavors (per Paula Deen :) The batter goes into the HOT pan and into the oven...nice crisp outside and moist inside! Thanks for the recipe. Its a keeper :)

Reviewed On: Jan. 28, 2009

GOOD RECIPE! I thought they were a little sweet for a 'roll' (and definately more like a biscuit) and I only added 2TB sugar. Next time I will add only 1TB or none at all. I didn't have self-rising flour so made my own as others did, adding 1.5 tsp bkg powder and 1 tsp bkg soda. Hubbs took one bite and said 'mmmm...did you make corn muffins?' (wierd. but then I thought-hmm they DO taste a little like a corn muffin...lol) great for a quick biscuit. thx.

Reviewed On: Jan. 7, 2009

Haven't reviewed a recipe in a while and I have to say, this one was worth coming out of hiding for! I made a FULL Thanksgiving dinner and needed all the help I could get. I saw the Gourmet in the title and was hooked ;) Anyway my husband's family doesn't really eat sweet potatoes, which is why I wanted to try a casserole dish. Everyone went right for the 'familiar' dishes and was afraid to even try it. I said, listen up! You dont have to like it but you do have to TRY it...so they did. Holy heck those spuds disappeared so fast. Then I was informed that I will HAVE to make this again...well, every Thanksgiving. Thanks for the recipe!! by the way...I used all brown sugar, no white, and just under what the recipe called for. I was going to do half mini marshmallows on top like another reviewer did, but forgot all about them. I'm going to try them next time. I was also wary about the egg part, but it definately worked in the dish! Try this recipe!

Reviewed On: Dec. 1, 2008