WOW!! This turned out incredibly tasty. My stove sucks so the milk never boiled, even after 2 hours, so I tempered the eggs with the very hot milk and then cooked the eggnog on the stove top, again it never really thickened. My only change was adding a dash of cardamon. I served it Christmas Eve and everyone agreed it was incredible! I may never buy eggnog again!

Reviewed On: Dec. 28, 2011

This was pretty good, I added 1/2 tsp each of oregano and basil to the flour and it had pretty good taste, I think plain would have been, well too plain. As someone else stated, the crust wasn't that crisp, I think I just needed to bake mine longer and at a slightly lower temp, as the top was brown and the underside was still soft.

Reviewed On: Oct. 2, 2011

This was really good, only it needed some adjustments and it would be nice if the original author would clarify some stuff in the recipe. First off, I tried it AS written, 1 1/2 cups of cornmeal + 2 1/4 tsp baking powder + 1 tsp salt, plus the wet ingredients. I ended up using a full 14oz can of corn and I still didn't have enough batter. I added a 1/2 cup of milk and another 1/2 cup of corn meal and 1/2 tsp of baking powder and that gave me enough batter for the recipe. I also sauteed the onion and bell pepper with the sausage and mixed a drained can of chopped chilis into the batter. In the end it turned out REALLY yummy, but it needed the extra batter ingredients. It would be nice to know if the self rising corn meal needs to be prepared as per the box directions or not, as I used this recipe b/c I was out of the Jiffy stuff and only had regular cornmeal.

Reviewed On: Aug. 8, 2009