Reviewer:

Reviewed: May 2, 2013

I have been making this recipe for more than 15 years, the only difference my recipe has is to put half of the cheese in the batter and sprinkle the other half on top before putting it in the oven. My husband and his family love this corn bread!

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Reviewer:

Candee

Reviewed: Mar. 25, 2013

a fabulous gluten-free cornbread! Rather than standard cornmeal, I used the coarse-ground meal and let it sit for about 1/2 an hour before baking. Although it doesn't have the traditional corn-bread texture, I think that using the coarse corn meal probably helped avoid the "quiche" texture that some reviewers mentioned. This will definitely be a staple recipe when I need to go gluten-free!

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Reviewer:

JMANSAVAGE

Cooking Level: Expert

Reviewed: Mar. 3, 2013

YUMMY! My husband said "I have never had corn bread so moist". I doubled the batch, made one without Japs and with... HAD to try both and I was very pleased... great with a chili. Thank you Sheila!!

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Reviewer:

kimmyjo

Cooking Level: Intermediate

Home Town: Galesburg, Illinois, USA

Living In: Kansas City, Kansas, USA

Reviewed: Feb. 8, 2013

I made this recipe for Super Bowl and it was a hit. But, I would cut back on the butter and salt next time.

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Reviewer:

Mich

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 6, 2013

Fabulous! I used a little less oil and it came out perfectly. Making some today for the playoff game.

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Reviewer:

Freddy

Reviewed: Dec. 16, 2012

My mother has requested this for Christmas calling it "the best cornbread I've ever had,". Easy to make, easy to eat :) Enjoy!

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Reviewer:

aethomas

Reviewed: Nov. 6, 2012

I was expecting more of a traditional cornbread recipe. It was good, but my husband is allergic to egg, so I probably should have gone with a different recipe. This seemed to have more of a quiche texture, rather than bread.

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Reviewer:

joulesjolie

Reviewed: Nov. 4, 2012

I just made this tonight to go with the ham and bean soup we made and its a very good recipe....I did tweak it just a bit by adding 2 tbls of sugar and I baked it in a cast iron skillet instead of the baking dish....I also removed it from the oven after 20 minutes and let it finish baking while cooling on the counter.

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