Reviewed: Jun. 15, 2009

I thought this was very good...a nice change on cornbread. I loved the layer of fluffy/puffy cheese on top. I used 1/2 the sour cream as suggested in earlier reviews.....I don't think it would have matter either way. Added geen chilis...awesome! Make sure you cook it all the way or it could be mushy inside.

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Lisa

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Reviewed: Oct. 31, 2008

This was delicious and decadent. The topping remained kind of liquidy (though I only used one cup of sour cream), which was a bit deceptive when trying to determine if the bread was done. Everyone loved it! I also added a can of chopped green chilis.

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Jen

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Reviewed: Sep. 4, 2008

It was good, something different to try. My husband isn't a big cornbread fan, but he even thought it was okay. I'll probably make it again, but I will tweak it.

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tracemclark

Cooking Level: Expert

Home Town: Jasper, Texas, USA

Living In: Appleton, Maine, USA

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Reviewed: Jul. 13, 2007

Wonderful flavor, I cut the recipe in half except for the onion (used a whole one) and cooked it in a 8x8 pan. Loved it! This would be a good side dish for a holiday meal.

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kehn

Cooking Level: Expert

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Reviewed: Feb. 22, 2007

This was really good!! We had an old family recipe at Christmas called "Onion Shortbread" and this was so close to that recipe. Very rich. Didn't change anything.

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MellyB PharmD

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

Living In: Swedesboro, New Jersey, USA

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Reviewed: Oct. 8, 2006

This recipe was great,my family loved it !

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Eryka

Cooking Level: Beginning

Home Town: Manhattan, New York, USA

Living In: Durham, North Carolina, USA

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Reviewed: Sep. 12, 2005

Very easy and delicious. I've gotten many complements and requests from friends and family!

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Coolestmom

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Reviewed: Jun. 2, 2005

How enjoyable this recipe was.. my guest couldn't get enough of it.

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CNJSMILES

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Reviewed: May 10, 2005

Very tasty. I didn't find white cornbread mix, so just used yellow. I scaled down by half and baked in an 8x8 baking pan.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Apr. 21, 2005

Wow! this is not for the faint of heart or those on a diet. The flavor is truly rich and decadent and I loved! it every bite. To alleviate my guilty pangs I used light sour cream, lowfat buttermilk and lowfat cheese. I was worried it wouldn't bake properly however it came out fine. It was a big hit with my family

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ZBALES

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2004

While the flavour was quite good, two cups of sour cream is too much....seemed to overpower the texture of the cornbread. Plan to tweak this one again, reducing sour cream.

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