Scallion and Mozzarella Cornbread

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love the flavor and would probably use more butter the next time and maybe some more onions! also made a pan with Jalepeno and it came out so good I will use this recipe again and again... modifying it as I go! thanks Giada and FN!

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I can't wait to make this for Thanksgiving! Great idea. I am thinking some dried cranberries instead of the olives might be good too. Giada is the best!

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Giada strikes again! Very, very tasty. I only used one box of cornbread mix (i like my cornbread on the thin side and adjusted the other ingredients accordingly. Delicious with dinner or as a snack by itself. Love it.

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I followed the recipe and it turned out GREAT! We all loved it!

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Yum yum! I love this cornbread!! Making it for Memorial Day BBQ!

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We love this recipe! Comes out perfect every time and we make it a lot. Our friends came for dinner and we served it and they wanted the recipe. Said it was the best cornbread they've ever had.

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S-Park it sounds as if your oven was too high hence the premature browning on top. All ovens are different therefore you probably would have needed to adjust the temp.

I made this and it came out beautiful. It was quite tasty too! Thanks for another home run Giada!

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For me, this was a disaster. All dairy ingredients were room temperature at the start. The top burned, the bottom was mushy and undercooked, and my attempt to slice and toast the leftovers resulted in a crumbly mess resembling the initial corn muffin mix. Skip this one. Can’t believe this got past Giada and her testers.

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I liked this recipe. I will probably use 5-6 olives next time. It was a little salty using 10 that the recipe called for.

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I liked this twist on the cornbread. I think our oven runs lower than the indicated temp, so I had to cook it for a little longer. It was more crumby than I anticipated. As another reviewer suggested, I am going to add in chopped jalapenos next time.