I have used this recipe for over a year now, and everytime I make this whether it just be for myself or a guest, it just gets better and better. I absolutely will NOT try another scallop recipe since finding out about this one. Thank you for sharing !!!!

Reviewed On: Oct. 7, 2003

I couldn't find Self-Rising Cornmeal, so I bought the regular and added 1t Baking Soda & a little salt. Also, I used 2C Shredded Cheddar instead of 3C. Both adjustments worked out fine, BUT, this bread was REALLY to MOIST for my liking. The flavor was WONDERFUL, but definately cooked it longer (hoping it would dry out) than what the directions said. I did bake this to go with the White Chili with Ground Turkey (also on this site) and it was DELICIOUS! What I did was break up the this corn bread into the Chili so you couldn't see/feel how moist this was, and between the two dishes and there flavors, everyone ooooo'd & ahhhhhh'd at the table. I do think, next time I'll try regular corn instead of creamed, but I'll definately try this again with that alteration. If you bake this with the other receipe - cook this one first - by the time this is done, so isn't the chili - perfect timing!

Reviewed On: Oct. 7, 2003

This is a wonderful recipe and it deserves 5 stars! The only alterations I did was: I used 1 can of green chiles (but next time I'll use two), red pepper instead of cayenne, 2 Cannellini beans and 1 Red Kidney & 1 15oz can Chick Stock. TREMENDOUS! I have an 18 yr. old (very picky) and she LOVED this meal. I served this meal with the Mexican Cornbread I (also from this site), which was very good, but to moist for my liking. So next time, I'll alter that recipe, but for the White Chili . . . . . Very, very good!!!!!

Reviewed On: Oct. 7, 2003