This is THE BEST cornbread I have ever tasted! Bar none! And it is so easy to make, and takes so little time to whip up, there's really no excuse for using boxed cornbread mix anymore, with all of the preservatives and fake ingredients that go along with pre-packaged food. This cornbread is moist and dense enough so that it cuts very nicely, with minimum crumbling. I hate it when you try to cut cornbread into nice squares, and it just falls apart in your hands when you try to butter it and eat it. Yuck. That doesn't happen with this recipe. I found that the taste combination was just right - not too sweet, not too corn-mealy. The only thing that I adjusted at all was the flour - I like using 1/2 cup all-purpose flour and 1/2 cup whole wheat flour. I think it gives it a really nice density, and cutting back on white flour is never a bad thing. Thanks for the recipe, Bethany!

Reviewed On: Jan. 26, 2012

I only gave this recipe three stars because of the many adjustments I made to it. My end result was probably a four or a five. Other reviewers were right when they said that this needed more liquid. It comes out of the oven looking like it is a good consistency, but given a few minutes to cool and set, it then becomes a dry, pasty glob. I will definitely increase the liquid next time; maybe double it. It will look runny at first, but then it will set up. As for the other changes, I added celery and diced potatoes, and probably doubled the amount of spices that were called for - Thyme, sage, rosemary, paprika. I agree with a reviewer that said that the crust should be baked for about 10-15 minutes without the filling, and then put the filling and bake for the allotted time. That way the liquid from the filling does not make the bottom of the crust soggy.

Reviewed On: Nov. 20, 2010

Excellent salad and dressing. The salad itself was very simple; nothing terribly unique about it. But the dressing! Oh my, the dressing! Really, really good! For the salad, I used Spring Mix rather than just spinach. And for the dried cranberries, I substituted a mix of dried cherries, cranberries, and raisins instead. That's all I had. And instead of the almonds, I used pumpkin seeds that were dried and then sauteed in seasoned butter. Used olive oil in the dressing instead of just canola or vegetable oil. The dressing was so flavorful, not too sweet, and really just perfect. This one's a keeper.

Reviewed On: Nov. 20, 2010