Gluten free too! Personally, I felt this was too sweet, but my cornbread loving hubby said "this is the best cornbread I've ever eaten." Amazingly, he said this with my "altered recipe" - I substituted gluten-free "all purpose flour blend," used half oil for the butter, used Ener-G foods powdered egg substitute for the eggs and real maple syrup for the sugar, cutting down on the milk accordingly. He ALSO loved the "original" version, but again, using gluten free flours and adding ground flax seed as an alternative to make healthier. Also used stoneground, whole cornmeal, not refined. Our friend with celiac disease recently gave me a taste of a "gluten free cornbread" that she thought was good. There was NO comparison! So, although too rich for my tastes, appears you have a winner regardless.

Reviewed On: Jan. 2, 2007

I found this too rich, too salty for my tastes, and that was using low-fat milk instead of cream, some asagio cheese in place of American (yuk). Hubby who loves cheese ate it, wasn't impressed. Could not imagine eating it as a main dish, maybe as a bread/cracker dip. Won't be making it again.

Reviewed On: Jan. 2, 2007

We don't understand all the rave reviews. I thought it was adequate, but not something I would make again. My husband gave it a -1 rating. Thought it was a waste of scallops. Why bother. And, healthy??? With a quarter cup of added fat to a pound of scallops (I cut it back) it is NOT healthy in any stretch of the imagination.

Reviewed On: May 9, 2002