Reviewed: Nov. 17, 2009

This was excellent, even gluten-free style.

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Teena

Cooking Level: Expert

Home Town: Sherman Oaks, California, USA

Living In: Culver City, California, USA

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Reviewed: Sep. 14, 2009

I used 2 pkgs of Jiffy Mix (for a double recipe), thus omitting the sugar and baking powder (which are already in Jiffy) as well as the cornmeal. I doubled the recipe but left out 2 eggs (because I was short)--but they were not needed. It was truly wonderful, though almost souffle-like. I won the "side dish" award at our BBQ ribs cookoff--10 bucks, ya'll! A definite crowd pleaser and very unusual. P.S. No need to serve it with butter--it's rich enough.

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Diann

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Reviewed: Sep. 5, 2009

It was great! Very hearty. I couldn't find the roasted, marinated red peppers at my grocery store so I just chopped up about a quarter of a red pepper and threw that in. Also I skipped making the cornbread batter and used two boxes of jiffy cornbread mix. Best when warm, right out of the oven.

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vmamma

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Reviewed: Aug. 4, 2009

This recipie was FANTASTIC! I substituted basil for rosemary and the smell alone in the kitchen it worth it. I thought however that the batter was too thick when it was done so I added about 1/2 cup more milk (I made 2 batches of 12 servings at once) and I am glad I did because it was very moist.

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Aprali

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Reviewed: Jun. 7, 2006

Made this for a bbq cookout. Sliced it into 32 pieces. Went well with BBQ chicken and ribs.

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I Love to Eat

Cooking Level: Intermediate

Living In: Georgetown, Grand Cayman, Cayman Islands

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Reviewed: Jun. 2, 2006

I love basil and roasted red peppers but this recipe just didn't do it for us. I guess we prefer a sweeter cornbread, and a sweeter taste would not go well with those savory flavors? Will keep looking - thanks.

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: May 29, 2006

Delicious. I actually used two boxes of pre-made cornbread mix per the box directions (rather than making from scratch), and added all of the remaining ingredients, baked at 400 for 25 minutes, and it came out wonderfully.

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Kalnems

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: May 26, 2006

This was very good! Even my son who won't go near a vegtable loved it. My husbacnd wanted it in his lunch box the next day. We also liked that it was not too sweet. Thanks!

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Lynnje

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Reviewed: May 29, 2005

I am a big fan of regular cornbread, and thought I'd give this a try. It turned out great! Very flavourful and moist, even though I omitted the roast peppers. I used about a 1/4 cup more cheese than the recipe called for (as I shredded too much). The end result is a bit high on the calories/fat, so this is a good recipe to make as a treat.

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TJ & Doc

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jan. 4, 2005

Very good and moist. Enjoyed it with our spicy bean soup on a rainy night. Lots of different flavors complimenting each other. Makes a big loaf!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Aug. 20, 2004

I came across this recipe about two years ago and it remains my favorite cornbread recipe. I'm just surpised more people have not tried it. It's a little time consuming but it's well worth the work.

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Recipe Collector

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2004

Nice flavors... the fresh basil is a tasty idea in cornbread. I think it's important in this recipe. I made it in a 9" round pan and it was FULL - it makes a big loaf. We had a lot left, even though I made it for a dinner party. Unfortunately, not as good the second (or third) day. If I make it again, I will halve the recipe.

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Heidi in Madison

Cooking Level: Expert

Home Town: Manitowoc, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 4, 2004

Add jalepenos for an extra zing!!

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LEVERIDGEAT

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Reviewed: Mar. 13, 2004

Super bread for serving with a hearty soup - try it with Colourful Corn Chowder (i found it on here) also really good with a barbecue!

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NRGNZ

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Reviewed: Dec. 28, 2003

Very tasty. Like the submitter says, just add whatever goodies you feel like!

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Pumpkinseed

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Reviewed: May 22, 2003

I loved this -- the other 3 people in my family didn't! I think it's because they are used to either sweet corn bread or a regular corn bread with a butter/honey spread. I really think it's the basil that makes it! (well, and the cheese!)

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Luvs2Cook!

Cooking Level: Expert

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Reviewed: Oct. 22, 2002

This was delicious. I had company and recieved lots of compliments. It did, however, take FOREVER to make, and I am not usually one to complain about the length of time it takes to prepare anything. Another note: put it in the refrigerator. Mine spoiled within a day and a half.

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BUTTERFLYGARDENER

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Reviewed: Sep. 26, 2001

I absolutely loved it--I substituted yoghurt for buttermilk and didn't have "fresh" basil, but I baked the cornbread in a giant cast iron skillet and it was terrific! My 10-year-old even ate it!

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Melon03

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Reviewed: Feb. 1, 2001

I really did enjoy the final product but it took a little longer to make than I like for a weekday meal. My children were not very fond of this cornbread though I thought it was very tasty.

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PAWISMOM

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Reviewed: Sep. 24, 2000

We operate a parrot sanctuary (www.rescueme.org) and parrots love corn bread; corn and peppers. We often bake cornbread for them with pepper. This was a huge hit. We added habanero peppers (their fav)!

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ROWANBIRDI

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Basil, Roasted Peppers and Monterey Jack Cornbread

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