I made this for dinner tonight. I followed the recipe exactly and I loved it!!!. It is easy to put together, low cost, and delicious to boot. What a great fall meal is what my husband said. My son, was here for dinner, asked what was in it I told him whole cranberry sauce he said yuk, he wasn't eatting. After he tasted it, he also said it was delish!! (he is not a child by any stretch) lol. Served over rice with a salad. Perfecto!!!

Reviewed On: Oct. 12, 2011

I made this exactly as shown. It was very good. My husband and guests raved about it. I served it with nacho chips and sour cream to be added as a garnish. I will make it again. The only thing I will add as a personal note - it is more of a chili than a soup in my opinion. And next time I would like to add celantro as a garnish as well. I think it would be great used in making nachos with melted cheese in the oven!! I will do that in the future too. Thanks for the great recipe. (I do not review a lot of recipes but I use this site constantly. I would just like to say that please chef's stop rating a recipe based on how you changed it up. Make it first and than if you think it is soooo wonderful submit it as a new recipe. This is getting out of hand on this site. And I have noticed a lot of other comments like this. It is in fact changing up the whole "feeling" of how this site started) Thanks!!

Reviewed On: Jan. 2, 2011

I think the general ideal of this corn bread was what appealed to me. It took at least 50 minutes to cook (for the toothpick to come even close to clean) by this time I believe I had cooked it too long. Having said all of that I will try it again. This time I will pay better attention to where I am dropping the "mixture" of sour cream etc. Because I think the bread is really done and the filling is what is not coming out clean. The filling does not need really need to be cooked only melted or warmed up.

Reviewed On: Feb. 9, 2010