I usually make cornbread to eat along with my chili, but tonight I had a few extra minutes to just check out other recipes. Being from the midwest, I haven't ever had johnnycakes. I just whipped some of these up (In a fraction of the time it used to take me to make cornbread). I added 2 tablespoons of sugar substitute, because my family likes their cornbread a little sweet. I'm never making cornbread again!!! Crisp on the outside, and slightly moist on the inside, a perfect compliment to my chili!

Reviewed On: Feb. 5, 2008

WOW! I made a few alterations (Because I'm a health FREAK!) and they were GREAT! I used fat-free margarine, 4 egg whites rather than egg substitute, Splenda in place of sugar, whole-wheat flour and 1 cup of frozen blueberries. Had to use muffin tins because the wife lent all of our baking dishes out, and baked them for 20 min. PERFECT!!! The kids LOVE them!

Reviewed On: Jun. 13, 2004