I have been cooking for 50+ years and this is the best cornbread I have ever made!!! I use this recipe often. Since I am only cooking for two, I usually divide the recipe between 12 regular muffin cups. I bake them about 15-20 min. When cool, I put them in a freezer bag and freeze. When I need cornbread, I just pop a couple in the micro for a minute or so. My husband likes the outside toasty, I like a soft moist center, so this works perfect for us. Whether you use the 8" square pan or muffin cups, this is the perfect recipe.

Reviewed On: Oct. 17, 2009

This coffee cake is perfect. I have made it several times for my Sunday School class and there is never any left!! I made is for my husband's ESL class and now I'm trying to translate the recipe into spanish since several of the ladies asked for it (in spanish)!! I make it with no changes and it's perfect every time.

Reviewed On: Sep. 13, 2009

I cut the chicken in thin slices (makes it easier for my husband who has Parkinsons) and sauted it quickly in a little olive oil. I then added the broth and proceeded with step two of the recipe. I covered the skillet while cooking, about 10 min, and it came out perfectly. Served it over pasta. For our taste, I will add a little more garlic and some basil next time. I have fresh asparagus and this is definitely a recipe I will use again and again.

Reviewed On: May 2, 2009