"After reading some of the reviews i decided to change things up a bit with this recipe.I added 3 jalapenos,1 red onion,1/4 orange bell pepper to the recipe(they were all diced).I also used 2 beaten eggs instead of one plus a little extra of sour cream.I made the batter and added half of it to an iron skillet that had been heating with oil (medium high heat).I sprinkled about 1 cup of mexican blend shredded cheese to skillet. Topped that off with the rest of batter. Then sprinkled a bit more of cheese.You dont need to cook the cornbread in the skillet for long; just enough for you to add the batter and cheese.Placed skillet in oven to bake for 25 minutes at 410 degrees.After 25 minutes I turned oven off and let skillet stay in oven for about 2-3 minutes.Took skillet out,let it cool and flipped cornbread onto serving plate.This came out absolutely amazing!! It was super tasty and very very moist.My family loved and asks for this all the time.Try it and see!"

"I was a bit hesitant to try after reading reviews that said it was too 'mustardy' and to 'dry'. NO WAY! This recipe was absolutely delicious! I also added some potatoes and fresh carrots to the recipe. This dish was not dry at all; as a matter of fact, right before serving I added a tablespoon of cornstarch to thicken the sauce a bit. My husband and I absolutely loved it and we will definitely make this one again."