This is my favorite corn bread recipe. I've been making it for about 4 years now and decided it was time to rate it. Since there are only 2 of us, I cut the recipe to 1/3 and bake it in my small cast iron skillet which makes a nice crust on the bottom no matter what recipe you use, but this one is Excellent!

Reviewed On: May 28, 2008

The zucchini is abundant right now so this was a nice way to use some of it. I didn't have 8 ounces of any one cheese so I put cheddar in the mix and a 4 cheese blend on top after I had baked it for 45 minutes. I used a 9x9 glass cake pan which worked very well. I had fried cabbage II also from this site and grilled pork chops which made a nice combo. I would make both recipes again.

Reviewed On: Jul. 24, 2007

This was good, but not as good as pecan pie. I was disappointed in the crust. It was too thick and "flourey" tasting. The filling was nice. Made it for a club meeting in my home. There was a lot left over. The ladies much preferred the pumpkin cream cheese dessert from this site.

Reviewed On: Nov. 2, 2004