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Reviewed: Jun. 11, 2008

It was an OK bread; I decreased the shortening and eggs and added 3/4 teaspoon of mild taco seasoning. It was very good hot but when it got cold it got soggy and gross. So if you are not sure if all the bread will go while it is relatively fresh, I would cut this recipe in half~it makes a LOT of bread. I might try to make it again, but probably not. Thanks anyway.

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400luv

	Cooking Level: Intermediate
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Reviewed: May 19, 2008

Great recipe. I would add cheese to the batter next time to have it throughout, otherwise it's a keeper.

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ServingMom4Him


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Reviewed: Apr. 12, 2008

Instead of taking it out of the oven at that time, it could have stayed there for another 5-10 minutes for the middle to be cooked.

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kay-h


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Reviewed: Jul. 14, 2007

Needed WAY more than 25 minutes to cook. The top was golden brown and the middle was still uncooked. Ate the cooked pieces and was still not impressed. Will not make again.

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jennifera318


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Reviewed: May 15, 2007

This was very good cornbread, but it was now where near done after 25 minutes. Maybe if they are shaped like the picture that is all it takes. I went 10 extra minutes and the middle was still soft and I had to cut a chunk from the middle that caved in. Despite that and now knowing I just have to cook it more, it was very delicious and some one told me it was the best cornbread they ever had. I have since realized this isn't because of this recipe it is because of my Accu-bake oven which I hate! Don't buy one. They cook totally different.

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SWENSONL

	Cooking Level: Expert
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Reviewed: Feb. 14, 2007

wonderful! I have been meaning to make corn bread for quite some time and I was hoping to find a recipe that wouldn't turn out too sweet. This one caught my eye, and with the addition of some red pepper I ended up with just the right mix of savory and sweet. Thanks!

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