Thought I would miss parmesan cheese and pine nuts, which are typically included in pesto recipes, but didn't miss them at all. This really seems to highlight the basil flavor, which is why you want pesto in the first place. Be careful with the size of your garlic cloves: The cloves I used were large (like bigger than an almond), and it was borderline too garlicky, even for a garlic-lover like me. This recipe is easy. I even made it a day ahead, covered and refrigerated it. Next day, I brought it to room temp. and mixed it with pasta and chicken. This is the recipe I'll use again.

Reviewed On: Sep. 1, 2009

Great with BBQ steak. Made these a day ahead, and refrigerated them covered tightly with plastic wrap. On serving day, take them out of the frig about one hour ahead to begin to come to room temperature. Place a rack in a shallow baking pan lined with foil. Preheat oven to 400 and heat potatoes about 20 minutes. The skins stay crispier that way, a tasty counterpoint to the creamy filling. I used one more bacon slice and about four green onions, which was just to my taste. Very well received by guests. A delicious recipe. Thanks.

Reviewed On: Jul. 5, 2009

The best things about this recipe were its tender crumb and excellent flavor. I liked the way the ingredients combined easily. It is well balanced between the corn meal and flour, so that the finished product is not as gritty as some cornbread recipes. Will make again.

Reviewed On: Nov. 13, 2008