I am SO glad I made this! I played around with the spices, but this was awesome. I only had 1 package of yeast, so I had to cut the recipe in half, and it was perfect. Thank you!

I don't have a bread machine, so I made this by hand. I've never had trouble converting a recipe before, but these turned out dryer and harder than I would have hoped. I'm still giving it 4 stars, because the flavor was great, and I'm sure they would have turned out better in the bread machine.

These were pretty good...I baked instead of fried them. Shook up all the ingredients in a Ziploc with a bunch of olive oil to coat, then put them in the oven at 425 for about 30-40 minutes, turning once.

I really liked the honeyed pecan topping, but I kept getting little rubbery pieces of scrambled egg in the filling. I used my own crust, and next time I would probably only use 3 eggs. The flavor was very good, though.

This was so good! I made this last night, my guests raved, and it only survived the 4 of us! I served it with pita chips and sliced french baguette slices. I made another batch this morning for myself!

This was delicious! I simmered the apples in the filling instead of pouring the filling over the top, and also added a teaspoon of vanilla. The best apple pie I've ever had!

This was delicious! I used Gala apples, and simmered the apples in the sauce instead of pouring it over the top.

Wow, this made an amazingly flaky, sweet crust. This was my first time making pie, and it turned out perfectly!

Very good! These were so easy to make, and I was surprised by how much I liked them, since I've only ever had/made "chocolate" brownies. The first time I made these I used a butter recipe yellow mix w/white choc chips, and I just finished making another batch with a spice cake mix & white choc chips. I did take suggetions and increased the eggs to 2 and milk to 1/2 c., and mixing the chips w/a little flour before adding absolutely did the trick to keep them from sinking to the bottom. Both flavor versions came out excellent and I'm including them in my Christmas cookie giveaway. I love the texture and the versatility of the recipe--can't wait to try more new and interesting combos!! Thank you for the easy and tasty alternative to the same ole brownie :-)

These were great, we added a little vanilla and they were perfect! It didn't make enough, though, so I would double the recipe next time.

I'm so glad that I was pointed to this recipe while looking at the reviews for White Chicken Chili I--this was the perfect side dish for that. It was surprising that cornbread could be both moist AND crumbly, but the crumbliness was just right for soup. I even almost messed this up by forgetting to add the cornmeal! As I was putting it in the oven, I realized "something" was missing--I just stirred it in and it came out great, anyway. I used bisqick, as I figured that was what it was calling for and I halved the recipe (used 2 whole eggs, though) and put it in an 8x8 pan. This isgoing to be my go-to cornbread recipe from now on!

Wow! This was VERY good! Great flavor and very easy to make. My 4-yr-old liked it (even with the chilis) and my husband asked that I make more the next time...it's always a good sign when he says, "next time." I used fresh chili and added some frozen corn, and as suggested, I did not drain the beans and I added a little bit of corn meal to thicken it up--perfect! I also served this with the Waikiki corn bread recipe from this site and that was great, too. I had never made "white" chili before, but with this recipe, I'll definitely make it a lot! Thanks :-D

I made this for our Thanksgiving dinner, and I thought it was really good. I used italian sausage, decreased the spices a little, and baked it for 350 about 45 minutes, covered with foil...Since it wasn't going inside the turkey, I added more broth for moistness...about 2 C of broth total, and mixed it with my hands until it got the right consistency. Definitely different than my Gramma's stuffing, so my family was kind of skeptical, but I think they enjoyed it...I know I did!