LaDonna Langwell

Wow! This was fantastic! My husband is a cornbread critic and he raved about this. I used salted butter instead of unsalted (its all we ever have) and added a small bit of honey to the batter. It was absolutely delicious- light, moist.. checks all the boxes!

I made this for a Sunday morning breakfast. It was good and opens up alot of possibilities. I used whole grain dijon mustard and hubby said he might have liked it better with just plain yellow mustard. I think next time I will cut them bigger as they didn't puff up as much as I wanted them to. We dipped them in additional mustard- very good!

Wow Nicole! These were really good! Almost like a simpler take on Scotch eggs. Really, really liked these! The crunch of the crust was a nice balance against the interior creaminess. I really liked the little kick of the hot sauce in the egg mixture. Super good!

I made this recipe directly as written. The first batch in the oven rose and baked just fine. The second batch completely fell and was doughy in the middle. So, tasting the first batch, this was very delightful. Soft and airy. Just a very simple and nice cupcake

Chef John, this was amazing! Even cut in half, this made alot and was so hearty. It made for great leftovers the next day. Delicious! Thank you!

I made this enjoy with some aged Zinfandel and it was perfect. Since it is just us two, I cut the recipe in half. I used about a cup of the sharp cheddar cheese. I added some chopped green onion and just a dash of Worcestershire sauce. I also ground the pecans in our food processor so they were a bit more fine. I think next time I will cut back on the seasoning even a bit more as it was just shy of being too salty. My husband said it was the best cheese ball appetizer he ever had.