Reviewed: Jun. 23, 2010

I substituted the Campbells cheese soup with Campbell's Fiesta Nacho Cheese which gave the cornbread a little more mexican flavor. It was wonderful.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

BestWicklessCandles

Cooking Level: Intermediate

Living In: Rocklin, California, USA

Reviewed: Dec. 24, 2009

This was a hit at my party. I thought the bottom needed to be crispy. Next time I'll just grease the bottom of the pan with cornmeal.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

BRENDA STUART

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Mansfield, Texas, USA

Reviewed: Jun. 1, 2010

This was a bit softer and more soggy than usual cornbread. The flavor was alright, but like the other reviewer stated, I missed the hard, sort of crunchy bottom that regular cornbread gets. Not sure i'd try this again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

BethAnne923

Cooking Level: Intermediate

Living In: Joliet, Illinois, USA

Reviewed: Dec. 14, 2010

It was nice and fluffy. I baked it at 425 for 30 min. It tasted good but it seemed that something was missing in the flavor...like spice or herbs. I would make this recipe again but I think I would meddle with spices

Was this review helpful? [ YES ]
5 users found this review helpful