This is a very good 'fast' hot rolls recipe. I DID work in about 1/4 cup extra flour to make it easier to handle but this is a batter-type roll recipe..that's why it rises so fast. It's not intended to make a loaf of bread. I made mine in an oblong pan with sides touching, otherwise it was as the recipe recommended.

Reviewed On: Nov. 26, 2009

Very, very good stuff! Having made this several times before, I thought I'd hurry the oven time along by using a higher temperature and ruined it. Just follow the instructions.

Reviewed On: Nov. 23, 2009

This is a first rate recipe. It makes an 11.25" cast iron skillet full! I did use less sugar since most Texans aren't really into sweet cornbread. It holds together and doesn't crumble when you cut it but is tender and moist at the same time.

Reviewed On: Nov. 18, 2009