- Most Helpful
- Highest Rating
This was really good. Made it per the recipe with one error however. I started just adding all the ingredients not reading that I was supposed to use part of the oil for sauteing not just throwing it it. So my olive oil was a higher amount when mixed in. But I agree with the other posters the flavors in here just really popped out. We enjoyed it with baked potato soup. I will note that warm ups as left overs were not as moist.
A very nice change from regular corn bread. I made this to accompany another of Sharon's recipes, #108849, Stick to Your Ribs Soup. It was perfect! I didn't have any grated parmesan so used shredded. It worked fine in the bread, but the paarmesan that was sprinkled over the top got a little crispy. I will definitely make sure I have the grated on hand for the next time. It was great heated up the next day with some of the leftover soup. This was made for the cookathon at Kittencalskitch in memory of Sharon's beloved husband.
Made this to serve with a lasagna the other day & have as leftovers with some of my own chicken chili later today! Definitely different (& in the nicesest of ways) from my usual cornbread, & we particularly enjoyed the flavor combo from the freshly grated cheese & the garlic, & I was a bit generous with both of those ingredients! A winner of a recipe, for sure! [Recipenapped & made in the Vegetarian/Vegan Recipe Swap 23]
This was so yummy, Sharon! We loved the onion, honey and parmesan cheese together, what a great combination! The conbread came out dense on the inside, crunchy on the outside and very moreish! :)
I made this vegan using a flax egg, but other than that stuck to your recipe and loved it! THANK YOU SO MUCH for sharing a keeper with us!
Made and reviewed for the All you can eat buffet in the Cooking Games with Friends Forum July 2011.