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"This is such a great, simple recipe. Like the other reviewer says, it will produce that crackled appearance after it has dried and cooled."
Dec 12, 2011 on Food.com
"Cake was waaaaaay too sweet for my liking. The frosting wasn't that great either. I think a regular swiss buttercream wouldve tasted so much better with the cake. "
Sep 18, 2011 on FoodNetwork.com
"The addition of 3 tbsp of mustard powder is way too much. I think without that it would have been better. Maybe adding a little bit of curry powder would be better to flavor it. But 3 tbsp of mustard powder gave it a bitter taste."
Jul 24, 2011 on FoodNetwork.com
"1 tbsp of coarse salt for the topping is waaaaay too much. I only used maybe 2/3 tbsp and it was still too much salt on the top. Other than that the texture is right on and the other toppings are good...maybe he meant 1 tsp?"
Jul 12, 2011 on FoodNetwork.com
"Excellent! I used a 10" cast iron skillet. Put about 1-2 tbsp oil in it while the oven preheated then took it out and added the batter. I only had white cornmeal and used 1 tbsp lemon with whole milk. The cast iron really gives it a nice crust! So much better than sweet cornbread in my opinion-the butter really shines through!"
Jul 10, 2011 on FoodNetwork.com
"This is the best brioche bread I have made! I am by no means a great cook and this turned out so light and perfect! Follow directions and trust in the recipe!!! I was skeptical when it was mixing but lo and behold it all came together perfectly. I didnt have Unbleached flour, only bleached bread flour and still turned out great. I made danishes an..."
Jun 20, 2011 on Food.com
"This is waaaaaaaaaay too lemony. It is like a slap in the face of lemon...ok given that I am not crazy over lemons, I was hoping for a nice, light lemon taste, not overpowering. Adding lemon curd in addition to the lemon juice is just way too much lemon flavor. "
Mar 3, 2011 on FoodNetwork.com
"So easy. And for the last guy, the recipe says peel and cut them into 2" chunks. By keeping them covered they cook in 20 min. I do think it also tastes good if you add a little tiny bit of cinnamon, nutmeg and a splash of vanilla at the end. Also if you have real maple syrup, a little splash of that gives them a nice taste. "
Oct 31, 2010 on FoodNetwork.com
"Really good recipe...but real Southern cornbread is made with white cornmeal, not yellow. Don't get me wrong, I'm from GA and my grandmother would roll over in her grave if she knew I secretly preferred yellow-but traditional southern cornbread is always white. They used to say white cornmeal is for people, yellow is for the animals. lol."
Oct 31, 2010 on Food.com