Reviewed: Nov. 8, 2009

This recipe was awesome! I added a little more cayenne & hot sauce then called for because we love spicy things. Will definitely make this again.

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poodlady

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 29, 2009

I didn't have Tabasco sauce, so I left it out. I also didn't have a cast-iron skillet, so I used a foil lined 13x9. I did everything else just like the recipe. My hubby said next time to leave the cayenne out b/c it was too spicy for us (and my 19 month old son). Otherwise, its a great cornbread!

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Erika

Cooking Level: Intermediate

Home Town: Owensboro, Kentucky, USA

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Reviewed: Jun. 19, 2009

Amazing and easy recipe! We love spice so I added a bit more cayenne but other than that it was perfect We even made it camping by using the castiron frying pan in a bbq!

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Christie

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Reviewed: Mar. 31, 2009

I made as a muffin instead of a loaf and it turned out just as good. Delicious recipe!

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Athenachandra

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Reviewed: Feb. 8, 2009

Very tasty! A great side for 'The Best Vegetarian Chili In The World'!

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Jennifer

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2008

I cooked this a little longer than suggested and it was great. I don't think it was too spicy at all, just a little taste of spice lingers on your tongue after every bite, just right THX!

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Sasha

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 19, 2008

Great recipe for Corn Bread and so easy but I will leave out the "heat" in the next batch, doesn't really need it !

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Yetti

Cooking Level: Expert

Living In: North York, Ontario, Canada

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Reviewed: May 9, 2008

wow this was fantastic!! i cut down on the spices by half (for the kids) and baked it in a pyrex pan. Place pan in the oven with butter to warm and melt(not to long though, don't want the butter to burn) pulled the dish out spread the butter around hot pan, poured in batter and baked. Quick, easy, delicious!!

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Sally

Cooking Level: Expert

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Reviewed: Apr. 17, 2008

This was surprisingly great!I thought it would be very dry and it wasn't.

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LA Wonder

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Reviewed: Apr. 4, 2008

This was soooo good. Of course, I had to play around a little, and melted butter in the skillet instead of cooking spray. Also added a half can of creamed corn and cut back a little on the milk to compensate. Everyone loved it.

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mariel 89

Cooking Level: Expert

Home Town: Syracuse, New York, USA

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Reviewed: Mar. 17, 2008

This was a big hit at my house and the texture is wonderful! However I found it a little too spicy for myself and small children. Next time I'm going to cut back on the cayenne pepper. This will be the recipe I use to go with my stew!!

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LondonDreaming

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Mar. 12, 2008

This was very well received by the MEN in the family - quite spicy; but that's becuase I really loaded it up! It's very good and very robust!

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Laura

Cooking Level: Expert

Living In: Belfair, Washington, USA

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Reviewed: Aug. 21, 2007

I thought this was a good recipe, however, too much cayenne. I enjoy spicy food, but I think the cayenne over took the recipe. I will try again and reduce the cayenne to 1/2 tsp.

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GlimmerGal

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: Aug. 19, 2007

I would have given this 5 stars except all I could taste was the "tabasco" flavor. It wasn't that it was too spicy it just had that unmistakeable flavor. The consistency of the cornbread was amazing and it was really fun to make. I will be making this often, but perhaps with less tabasco and more cayenne. Overall this is a keeper!

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Karen_O

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Reviewed: Mar. 19, 2007

I used this recipe for a community kitchen and it was wonderful!!! It makes an exellent side dish to stew or chili.

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Denisa

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Reviewed: Mar. 11, 2007

I used to make this all the time, but lost my recipe.Thanks for the review and your right about the cast iron separated pan.

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Laney B

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Reviewed: Jan. 23, 2007

I will make this again - I forgot to add the hot pepper sauce and I'm sure we'll enjoy the addition of it- I also halved the recipe and served it with the Apricot Lentil Soup for dinner last night. Thanks for sharing.

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Patsy101

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Reviewed: Nov. 5, 2006

very tasty. I will make this again but reduce cayenne to 1 tsp. even tho i like spicy food, the cayenne is a bit to overwhelming.

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KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Oct. 28, 2006

This is a WONDERFUL recipe! Cooked up so pretty and fluffy. Very simple and tasty. Just enough spices. This ones a keeper!!! Thanks for sharing! :)

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Alisa in TX

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Reviewed: Oct. 14, 2006

This was good. I decreased the cayenne pepper as I was making this for children. I am not sure what is 'Irish' about it, though. It is good with a pot of chicken and dumplings on a cool, autumn day.

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