A great base recipe! Served it for New Year's with Absolute Mexican Cornbread (from this site) and collard greens ~ was a huge it! Ended up draining the beans and adding extra stock. Also used a 28-ounce can of fire-roasted tomatoes and a 4-ounce can of diced green chilies instead. Added 1 Tbsp. of Tony Chachere's Lite Creole Seasoning, some fresh ground black pepper, sea salt, a little extra water and then some file (sassafras leaves) on top before serving. Next time I'll probably make a roux and add some okra. Tasted even better the 2nd day ~ Thanks!

Reviewed On: Jan. 5, 2011

Best cornbread I've ever made! Served it with Blackeye Pea Gumbo (recipe from this site) and collard greens for New Years ~ was a huge hit! The only change I made was to cut the sugar in half, and was glad I did.

Reviewed On: Jan. 5, 2011

OMG ~ these are dangerous...my family loved them! Made them the night before since I knew I wouldn't be able to in the morning in time for breakfast. I let the dough rise in warm place for about 1 1/2 hours which seemed fine. Then I covered them with foil and put in the frig until ready to bake in the morning...worked out great. Only needed to bake in my oven 25 minutes. Used a knife to loosen the edges before inverting onto plates. Will double the brown sugar & butter topping next time as other reviewers suggest. Will also cut recipe in half next time, since two pans was much too much for my family of 3. ~ Thanks

Reviewed On: Jan. 2, 2011