For me recipe as written...it was too sweet and not enough like cornbread. I could of easily served this with strawberries and whipcream for the perfect "strawberry shortcake" concept. I decided to make this recipe again the following day with some changes, and made it in the traditional style regular pan. I reduced the honey to 1/8 cup. Sugar 1/2 cup. salt 3/4 tspn. cornmeal 3/4 cup + 1/8 cup more. baking powder 3/4 tspn. milk 1/2 cup + 1/8 cup more. I also put the corn in the food processor for a two or three times quick pulse spins. Everything else in recipe is ok to me. I found that this was much better for regular cornbread and still plenty sweet without going overboard. I enjoyed this batch much better than the first one. If approved by my supervisor at my job, I will bring her a sample of the revised recipe today and hopefully use this as as our go-to recipe at the hospital where I work as a baker. I think our customers would enjoy this.

Reviewed On: Dec. 10, 2009

Another great cookie! I use this recipe in my bakery department at work, and my customers love this cookie. I make jumbo 4oz cookies, because my customers like big cookies. The cookie is soft and chewy and stay chewy and soft for days; however, my cookies never last more than a couple of days on the retail shelves. For variety, I dip the cookie half way into melted semi-sweet chocolate...wow, it has such a awesome look, it is hard to resist.

Reviewed On: Oct. 4, 2009

Great Cookie. I use this recipe in the bakery department I work in and they turn out wonderful everytime. I deleted the water the recipe called for and followed the recipe the rest of the way. The cookie is soft and chewy and continued to stay that way as it was displayed for sale in the cafeteria. I can't keep them on the shelves. I sell out within 2 days if that! I make jumbo cookies 4oz size, because my customers like large cookies. For variety, when the cookie is cooled I dip half the cookie in melted white chocolate. The cookie takes on a very fancy beautiful look that makes it hard for my customer to resist. Sometimes, I use white chocolate chips instead of the chocolate ones.

Reviewed On: Oct. 4, 2009