My family loves this cornbread, which is truly amazing in my house because my kids are picky eaters. I used White Lily self-rising flour and skipped the salt and baking powder. I also put in some frozen corn kernels packed from our summer garden. Baked it in an iron skillet lightly coated with canola oil. Turned out great!

Reviewed On: Nov. 26, 2008

Made this dish according to recipe. Smelled great, but tasted just ok. Will make again, however because husband liked it. We made shredded beef taco salads.

Reviewed On: Jul. 10, 2008