Very tasty! I added a tad of sherry to the mushrooms. If I were to make this again, I would definitely opt for puff pastry or the phyllo shells since the wrapping was very time consuming.

Reviewed On: Jul. 24, 2010

I followed the recommendations of others and mixed the wet ingredients and then added the dry ingredients. I also doubled the topping (used brown sugar) and put half in the middle. It looked really good going into the oven, but at 50 minutes when I went to check on it, it was already brown on the outside but the inside was still runny. When I moved it a little, it sloshed over and spilled (luckily I had a baking sheet underneath). I kept it in almost 20 minutes more. The end result tasted pretty good but it kept falling apart, so it was a mess. I think this recipe has promise, I just need to work with it more.

Reviewed On: Jan. 30, 2010

This was delicious! The sweetness of the cornbread contrasts nicely with the other flavors. I used leftover cornbread I had made and frozen (recipe from this site). I also added some bell pepper (chopped really finely) and a dash of lime juice. It took me a long time to dry out the cornbread (about an hour and a half in the toaster oven) but it was worth it because it had a nice crunch. This recipe is going in my favorites!

Reviewed On: Sep. 20, 2009