I followed the recipe but changed the baking instructions and did not use a water bath. I baked it in a corningware pan with a glass lid for 30 minutes, then removed the lid and baked for the remaining time. This recipe is DELICIOUS!!! We ate over half of it for lunch today, very few leftovers and it will become a regular in my kitchen.

Reviewed On: May 24, 2009

This is excellent; light, moist, a little crumbly and has such great flavor. I recently learned I have a gluten allergy and most cornbreads that you buy have flour in them. I was thrilled to find this recipe and will make it often.

Reviewed On: Apr. 5, 2009

These are wonderful; moist, very filling and offer great variety for making them to my own taste! I make them with whole wheat flour and use honey instead of brown sugar. I will add a variety of fruits depending on my mood and I like that they freeze really well, although they don't last very long. They make an ideal breakfast. This recipe hangs on my fridge as I typically make them at least once every week

Reviewed On: Nov. 15, 2008