I was stunned by just how tasty the beans turned out! Loved them so much that we put them in our family cookbook... a rare honor!

Reviewed On: Jan. 6, 2012

This is our favorite recipe for cornbread. I think the mistake that many of the other reviewers make is to assume that there is only one "correct" way to make cornbread. As with most recipes, there are many, many variations. I grew up eating a heavier, savory cornbread, which I love... but this sweet and fluffy cornbread is my very favorite now. Also, I think the baking time is accurate for the muffins only. Switch to a 9 x 13 for the pan of cornbread, and just adjust your baking time as needed.

Reviewed On: Oct. 9, 2006

I had a lot of trouble with this recipe. Although I followed the directions to the letter, the custard never solidified at all. As a matter of fact, I even cooked the pumpkin as long as possible (without it disentegrating) and still the custard did not form! The pumpkin seemed to make an excellent insulator against the heat of the oven. I had to end up pouring the custard mixture into a saucepan, and cooking it that way. Then I returned it to the pumpkin. It did make a lovely centerpiece on the dinner table, and I enjoyed it very much. However, some friends were turned off when I scooped some of the pumpkin onto their plate and they would only eat the actual pumpkin. All the kids loved it though! Overall: Yummy but too much work. I will try thinning the pumpkin more next time, in hopes of improving the cooking time. Yes, I will try it again! If still no luck, I will stick to pumpkin pie.

Reviewed On: Jan. 24, 2001