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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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Jun. 15, 2005

Great cornbread. I used powdered sugar. Not too hot or mild, just right! Gone in a flash. Thank you.

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FOXCAT

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Reviewed: May 17, 2005

sooooooo good! I made it a little more spicy with japs and added some sweet cinnamon butter.

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young1

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Reviewed: Mar. 18, 2005

This cornbread is delicious and not as spicy as I thought it would be. It is very light and turns a golden brown. This will be my cornbread recipe from here on out.

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FROGGYI

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Reviewed: Jan. 12, 2005

Brad, This is a great recipe. We converted it to serve 25 then made four batches to serve at a Children's Camp in Northern Canada. Thanks!

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FOX2

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Reviewed: Feb. 28, 2004

Cooked the cornbread in a waffle maker. Turned out great. No ones wants it baked in an oven any more.

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FTWAY2

Cooking Level: Expert

Living In: Rock Falls, Illinois, USA

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Reviewed: Apr. 10, 2003

This turned out great. I didn't have cayenne pepper so instead I used ancho and chipotle pepper. For the hot pepper sauce I used about two teaspoons tabasco sauce and five teaspoons of a green chile salsa. This recipe would be great served with chili.

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