I have now made this 2 times, both times with the suggestions: (1) no topping, (2) excluding the last 1 cup of sugar. The first time was because I'd been given 2 large butternut squash and wanted something to do with them. They were exceptionally well received at our pot luck and again at our Thanksgiving dinner when I used them with some acorn squash I had remaining. It is very sweet without the additions and the texture is much like a pumpkin pie without the crust. My guess is just about any kind of gourd-like squash could be used, including pumpkin.

Reviewed On: Dec. 5, 2009

To me this is the perfect corn bread. It's a little sweet and a little tangy from the sour cream. My husband likes it better than any other recipe I've tried.

Reviewed On: Dec. 11, 2008

Unlike what usually happens around here, I actually had exactly the ingredients called for. I measured carefully and ended up with a dough that was very dry. I thought about adding some liquid, but wasn't certain which one (water or more buttermilk) nor how much. While it sat on my counter waiting for me to figure out what to do, I noted that the dough started to improve. I suspect, like when I'm making bread (also recently learned), it may need time for the dough to absorb the liquid and distribute it. In any case, after about 10 or 15 minutes the dough was more pliable. However, since I can't roll worth beans, I elected to make the biscuits in the "clover" form. That involves rolling walnut (in the shell) sized balls and putting 3 of them in a non-stick or pam sprayed muffin tin and then baking. The results were fine at 400 Degrees F and about 17 minutes. The taste, though, was bland, though the texture was quite nice. Since I was using reduced fat buttermilk (as per the directions), I wonder if using regular buttermilk might improve the flavor. Or possibly a little more salt. The pepper in the recipe wasn't noticeable at all, and I don't like pepper. So maybe it too needed to be increased. I do know I'd definitely increase the basil as it might not have even been in the biscuits for all the flavor it imparted. Actually, I had a little bit over the called for 2 tbsp to begin with but think I might increase to at least 3 tbsp. Other than added fat from the cheese, none of us

Reviewed On: Dec. 11, 2008