Ok...after making this syrup about 10 times now, I have to say that my boys will not eat anything else. They would rather not even have waffles or pancakes if I don't make the syrup to go with it. I've started making it bulk. I usually double or triple the recipe and put it in a jar and keep it in the fridge...then warm it up right before serving. Thanks so much for sharing!!!!!!!! UPDATE: Every Friday I host a pancake/waffle breakfast for my son's entire x-country team and they insist I make the syrup. None of them will eat the regular store bought stuff anymore. Thanks again!!!!!!!!!!

Reviewed On: May 8, 2010

This recipe was amazing and so easy to make. I tried to follow the recipe exactly but I wanted to double the sauce and only had one can of mushroom soup, so I used 1 mushroom and the other was cream of chicken. I also forgot the white wine. The results were still absolutely delicious!!! I made extra so we could have leftovers but didn't have any left. I will definitely be making this again and again, only next time I will do a better job following the directions and also make more of it. Thank you for posting this wonderful recipe!!!!!!!!!!!!!

Reviewed On: Mar. 8, 2010

Unbelievable!!!! This is the best cornbread I have ever tasted!! I tried to follow the recipe exactly but didn't have any buttermilk on hand so I used 1/3 c cream and 2/3 c 2% milk instead of the 1 cup of buttermilk. I can't imagine it being any better but I'm sure that with the right ingredients, it would be! Thank your Grandmother for this wonderful recipe and thank you Bethany for sharing it.

Reviewed On: Jan. 24, 2010