VERY dense. Not just thick, but heavy. I'm going to use less flour next time and more milk. I used Cider vinegar this time, and will again, I think. Next time I'll increase the spices by about double, and use melted butter instead of vegetable oil for a more buttery flavor.

Reviewed On: Nov. 26, 2011

A very good basic recipe. You can basically use whatever fish/shellfish you want, though it's better to use a firm white fish like halibut or cod. I added a little tomato paste for some depth of flavor, and San Marzano tomatoes. I also added a small shot of Balsamic Vinegar (something my great grandpa always added at the end of his). I grew up with Cioppino, and this recipe is a great launching point for it.

Reviewed On: Nov. 24, 2011

I had two extra cobs of corn, and in a family of 5, that's not enough to go around, so I looked in my recipe book for something that used just shy of a cup of corn, this was it. The muffins came out a tad dark because I don't use papers on muffins (personal preference) so next time I'll take down the cooking time. Inside, they were moist and perfect. Even the ones that were left out on the counter overnight were very dense and moist in the morning. I was very pleased. They were sweeter than most corn bread I make, but since they were made as a side to my husband's chilli, the sweetness was a nice counterpoint to the salt and spice.

Reviewed On: Sep. 7, 2009