By Mercy on February 08, 2005
Photo by BB2011
Photo by BB2011
"From the Rival Corporation"
Serving Size: 1 (464 g)
Servings Per Recipe: 6
"I am a BIG texture person and was so surprised no one had mentioned the texture of this dish in their review. It was, to me, gooey - much like a tamale. Nothing like real cornbread. It not overly exciting of a dish and the kids didn't eat it. As far as bland goes, my hot sauce took care of that."
"Great recipe very simple to make and tasty, I used Fire and Brimstone chilli powder to give it a kick and it was hot. The cornbread worked well with self-raising flour. Overall I found it simple and tasty."
"This wasnt bad but it was kinda bland. I did enjoy the cornbread. The beans need some work if i make it again...which is unlikely."
"Fantastic! I did spice up the beans more because we are immune to normal amounts of chili powder in my family, but was otherwise perfect as written! I was initially put off because of all the ingredients listed (stupid, I know), but it took about 5 minutes to put it all together. Next time I make this I will decrease the cornbread by about half, because there was just waaay too much. But unlike another reviewer, the cornbread cooked just fine for me. I'll be making this again very soon! Thanks for the great recipe!"
"My 11 year old daughter and I loved this. I made it on the stove as I left it too late to put in the crockpot. The only change I would make is that next time if I were using the stove top would be to add a little more liquid to the bean mixture ( but that was my fault for not realizing it needed more liquid on the stove). Overall this was very easy to make. Thanks for the recipe."
"I made a few changes, but think the finished result was still in keeping with the original dish. For example, I used home made tomato sauce (Country Lady's Piquant Tomato Sauce recipe #67745) so to avoid duplicating ingredients, I skipped the chilli powder, hot sauce and mustard. I also left out adding sugar to the cornbread; I find there's already enough sugar in creamed sweetcorn for our personal taste. Even after cooking on high for the full cooking time, the cornbread wasn't cooked right through on top at the middle of the pot. I cooked this for an extra hour, but it was still soggy; the cornbread round the edges was great though, well risen and light. I realise that crockpots can vary enormously so despite problems with the cornbread, I’m happy to give this five stars for ease of making, great taste and a really useful recipe. I‘ll be making this again. "