Loved it! Made it exactly as directed except I only had drumsticks and I made less. I kept the butter the same though. Husband loved it too. I was surprised, like others, that something so simple would be so good. Will make again.

Reviewed On: Oct. 1, 2011

I followed the recipe except I added a generous amount of black pepper and cooked it in an 8" cast iron skillet (which increased the cooking time somewhat). We thought it was wonderful! Nice and moist and just sweet enough. I will say technique does help. It really does make a difference using a cast iron skillet. Grease it generously, but not too much or your bread will crumble. Preheat your oven and put the cast iron skillet in before you start making the cornbread. It needs 10-15 minutes to get good and hot. You want to hear that "sizzle" when you pour the batter in. That makes a wonderful crust on the outside with a nice moist bread on the inside! When making the mix, whisk your dry ingredients together to make sure everything is evenly distributed. Then mix your wet ingredients together (just whisk with a fork) in a separate bowl before adding them to the dry ingredients. Don't beat the mixture to death, just mix and fold gently till everything is wet. Then let it sit for 5 minutes before pouring into the nice hot cast iron skillet...yum!

Reviewed On: Dec. 8, 2008

These are great. If you like butter cookies, you'll love these. Very light and delicate and not too sweet. I made them for a Cinco De Mayo luncheon we had at work today (I know, it's only May 4th. LOL). I made them exactly like the recipe except I made the dough last night and baked them off this morning. I used real butter so the dough was quite stiff after being in the fridge all night. I bet these would be great rolled into a log and sliced off. They were easy to roll out and baked off beautifully. I sprinkled a little sugar on top for sparkle as another reviewer suggested. I found out that "Borrachio" or "Borracho" means "drunk" or "drunken". I thought that was really cute given the rum in the recipe.

Reviewed On: May 4, 2006