This was actually tastier than I'd anticipated. I did replace the mayo with ranch dressing, however. I chose to bake this the same way I bake cornbread. I preheated my cast-iron skillet in the oven, then when I had the batter ready, I removed the skillet, added a little shortening, swirled it around and up the sides, then spooned in my batter. That method gives a nice crust, and roasted the Cheddar cheese a bit which was extra nice. I did use part whole-wheat flour and skim milk, also. Thanks for the recipe, I will definitely make this again!
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This was actually tastier than I'd anticipated. I did replace the mayo with ranch dressing,...