Years ago, I'd purchased some corn muffins at a grocery store that were slightly sweet and cake-like. Ever since, I've been trying to duplicate them. Thanks to this recipe, I have finally done so. This cornbread is so delicious! I usually make as an accompaniment to soup or stew. However, my guilty pleasure is to have it warm, slathered with butter (of course) along with a fresh hot cup of perked coffee. Heaven!

Reviewed On: Sep. 29, 2009

I haven't had a Cinnabon roll in at least a decade, so I can't really speak to how these compare. All I need to say is these are FABULOUS!

Reviewed On: Sep. 26, 2009

The cake itself is delicious. I subbed out a cup of the oil with applesauce and reduced sugar to 1 1/2 cups. I thought the cake this way was not overly greasy nor overly sweet - very good. I wish I had left off the "glaze." It never hardened on the cake - it's more of a sauce and so super sweet! I had to throw away all the borders of the cake where the sauce soaked into the cake and ruined it. My rating is for the cake only. Very good with the substitutions noted. As for the "glaze", unless you like your cake SUPER sweet, I suggest a light dusting of powdered sugar.

Reviewed On: Sep. 26, 2009