Delicious--exactly what I was looking for. Very moist, strong corn flavor, and coarser crumb. I doubled the recipe and poured it into a 9x13 pan, baked at 400 degrees for 27 min and it was done! I reduced the brown sugar by 1/3 cup (for the doubled, so that would be 1/6 cup for the original) and it came out perfect in regards to sweetness. Used melted butter instead of vegetable oil because I love the taste of butter in my cornbread. Mmm!

Reviewed On: May 24, 2012

These turned out FANTASTIC, and were quite addicting. I'm pretty critical about my baking, and these were one of the few things that I was able to call a success--to my roommate's astonishment ("you've never said that before!") Be sure to FOLLOW DEBORAH'S ADVICE (see previous review) about rolling out the dough between 2 sheets of wax paper before refrigerating--makes it so easy. I divided the dough into 4 balls, rolled each out between 2 sheets of wax paper, and refrigerated them for 20 min while i made the filling. Make sure that when you peel off the wax paper it isn't sticking to the dough--if so, put it back for another 10 min. For the filling, I only used 2 T of sugar, and it was just right. I used 1 T of raspberry jam and it didn't ooze everywhere, and I baked them on parchment paper lined baking sheets. I followed another reviewer's advice of placing them, rolled up and ready to go in the oven, into the fridge first for another 20 min before baking--this ensured that they were nice and flaky. Mine only needed 25 min in the oven.

Reviewed On: Aug. 25, 2008

I made an angel food cake as a kid that turned out great, so i'm not sure what went wrong here. I didn't have almond extract, so I thought I would use lemon extract but when i poured in a couple drops it made a "hissing" sound that made me scared, so I didn't add the rest. I halved the recipe and poured it into 18 muffin tins wiht liners, and they looked great in the oven after about 10 minutes, but at close to 20 when I pulled them out, they'd shrunk. :( Also, they came out a lot denser than I expected, and I'd whipped the eggs to stiff peaks and folded in the flour like it said. Maybe I'll use cake flour next time, like some of the other recipes, and no muffin liners? And probably check them at 10 minutes. They taste fine and my roommates like them, but I usually do a lot better than this.

Reviewed On: May 18, 2008