I have thrown away 2 batches of cornbread using other recipes. Im glad I didn't give up. This one is a keeper. It just came out perfect. I thought I would be able to taste the buttermilk in the finish product, but you can't. I made these in a cupcake pan. I mixed 3/4 of the butter into the batter. Use the remain 1/4 to grease the cupcake pan. Only took 22min to bake at high altitude (5000 ft). I pulled them out as soon as the toothpick came out clean. Edges were golden brown and crunchy. Moist inside, Not too dense and not overly sweet for me. Just perfect. Oh yeah, full recipe makes 14 cupcakes. Fill each 2/3 full.

Reviewed On: Nov. 26, 2009

Not that this recipe needs the ratings but here are afew more tips. for 1-2 ppl, I used 2 bags of microwave popcorn and 1/2 the recipe above. I used the equivalent of 3/4c of butter for the full recipe. Use 3-4 bags of microwave popcorn per full recipe depending on how much candy coating you like. For a lighter color end result, I used brown sugar and light "clear" corn syrup. this will give you a creamed coffee color. Added a tsp of cinnamon as well. Definitely keep your popcorn warmed in the oven until syrup is read to be poured. I baked 15m, mixed, and another 20m, mixed and let rest. That's 40 min total and it was fine. Awesome easy recipe. For those who can't make this, keep at it. And if you still can't get it right, find another hobby. :)

Reviewed On: Oct. 24, 2009

5* for the crustalone. Buttery, flaky, my search for the perfect pie crust is over. For fresh peaches, most ppl are using 3.75 -4 lbs (9 lg or 13 sm-med peaches). For canned it is (4)regular sized 15 oz cans or (2) 30 oz cans. Crust: 3c flour, cut sugar down to 2T, 1/2t - 1t salt depending on if you're using unsalted or salted butter, a bit less than 1/4c water. Roll out on wax paper so it's easier to transport. The filling: 1T lemon juice, 3T orange juice. I decrease the amount of lemon juice so I could use less sugar. Decrease the amount of OJ b/c I didn't want a wet filling. 1/2c butter, 1c sugar (1/2 brown 1/2 white), 1/4t nutmeg, 1/4t ginger, 1/2t cinn, 1 tsp vanilla. the nutmeg, ginger, and vanilla extract are all optional. Finally 3T of cornstarch. Prebaked bottem crust for 10-15m, then added filling and top crust. Place a cookie sheet under pan to catch and drippings. Baked at 375 for 30m, then brush on some egg white, and baked for another 10m until golden brown.

Reviewed On: Oct. 17, 2009