I'm from the south and grew up on classic buttermilk cornbread. I've since moved and forgot my family recipe, so I looked up a recipe here to jog my memory. This was a very good base recipe. The result was a crispy bottom, and soft moist middle. The perfect cornbread in my eyes. However, I did change a few things. First, I used an iron skillet. If you want a good crispy crust you must you an iron skillet. I preheated the oven to 400 degrees as the recipe says, then I put a cool iron skillet in the oven with a thin layer of vegetable oil on the bottom in the oven to heat. Heating the skillet before adding the mixture will prevent the bread from sticking. After preparing the skillet I Mixed the recipe together as directed except for a few minor exceptions. I did not use potato flakes or baking powder, I used buttermilk (this is also a must for cornbread), and I added a cup of cornmeal instead of 1/2 cup. Then I carefully took the hot skillet out of the oven (be careful, by now its HOT) Added the mixture, and baked for 20 minutes. After the 20 minutes was up I changed the stove to high broil to brown the top, not required but it adds a little extra something. If you do broil your break make sure to stay with it and watch, it shouldn't take more than a few seconds, 30 tops. Leaving it on broil too long will burn the bread. Good luck to anyone who makes this and thinks to Chefkimber for submitting a wonderful base recipe.

Reviewed On: Aug. 20, 2009

I just made this using peanutbutter and bananas. I spread the peanutbutter as directed then layered the bananas half way across. Folded it and fried it as directed. It turned out a nice golden color and tastes pretty good. It's not my favorite snack but it was extremely easy and the results were worth the effort. My only complaint is that it seems kinda dry. Of course, most peanutbutter sandwiches do so that isn't really much of a complaint. I also chopped up some carrots and celery to go along with it, dipping them in peanutbutter or ranch dressing. Overall a nice, mildly healthy snack. I'll probably make it again sprinkling cinnamon and sugar on the torilla as someone else mentioned. About the messiness some have mentioned, I let mine cool for a minute and it wasn't messy at all. Not even the pan was messy. Also, clean up was a breeze. Took all of 2 minutes, making me love this about 100x more.

Reviewed On: May 22, 2009

This is really good! This reminds me of tuna helper but much better and healthier. I did it a bit different though. I did the onions and milk as the directions stated then added 1/4 cup of chopped green and red bell peppers from the garden, a carrot, and a stalk of celery. I didn't have any potato chips so I substituted with cornflakes and french fried onions. I mixed in the stated amount of tuna and pepper,then baked it in a small dish for 20 minutes. I didn't have an 8oz baking dish so mine was 8x4 baking dish. It was too big and had a lot of space around the edges, but it didn't hurt anything. It turned out creamy and delicious. I'd like to try it with the original ingredients sometime.

Reviewed On: Dec. 19, 2008