This has to be the best cornbread ever! I added some frozen corn. My 4yo and husband thought it was cake! We'll be making this again.

Reviewed On: Feb. 7, 2009

These were really, really good. I only added a 1/2 cup of sugar (I didn't have any brown sugar on hand), left the salt out and used 2 eggs i/o egg substitute. They were still yummy and sweet. I will absolutely make these again, and I'm going to try molasses too. I'm recommending this to all my gluten free friends!

Reviewed On: Oct. 7, 2008

This was just delish! What a great idea. I didn't bread mine as others did, and after sautéing the eggplant, I put it in a tart dish, covered with sautéed garlic and red onions and baked at 350 for about 20mins, then covered with extra sharp cheddar, popped it back in the oven until the cheese bubbled. We loved it and my 3yo even had seconds!

Reviewed On: Jun. 19, 2008