I am sure that it comes out very good at 350F but I bump it up to 425F. It seems that I get a better crust like that.
Like Lleechef, I like it savory, not sweet. That is the reason I add onions, jalapenos and corn. Sometimes even a little ground cheddar.
Immediately after popping it out of the pan, I like to add a large slab of slightly salted butter.
Paul E. Smith