I made this today for my father-in-law's birthday, as raisin is his favorite pie, and it was well-received by all. The recipe is excellent as far as ingredients and method, however, at the suggestion of others I essentially doubled the recipe to nicely fill a 9" pie. I used a 3 1/2 cup bulk package of raisins to 3 1/2 cups of water, and doubled the remaining ingredients. I did use lemon juice instead of vinegar, but have made it both ways. (I just happened to have a lemon on hand that needed to be used.)

Reviewed On: Dec. 23, 2012

This is an excellent recipe, as is. It has a nice crumb and does well with beans. However, since developing Type 2 diabetes, I'm always looking to find ways to modify a recipe to lower its impact on my blood sugar. What I did here was to use 1/2 c. powdered stevia in place of the sugar. This made a cornbread that had a hint of sweetness, without taking a sugary glycemic index hit...and my family still liked it! The stevia I use says you can use it measure for measure, but I never do--it just seems sweeter than sugar to me. It's really hard to make any cornbread that's not going to hit you hard as a diabetic, but at least I feel a little better when I do indulge.

Reviewed On: Sep. 6, 2012

My just-turned-nine son made these today all by himself and they are DELICIOUS! (Followed the recipe exactly.) (We opted to line our pan with parchment paper, rather than grease it. Worked beautifully.)

Reviewed On: Aug. 9, 2012