I made a pan of regular corn bread and this Mexican corn bread for a party recently. Everyone raved about the Mexican version. I didn't change a thing, and thought the outcome was great. I'll definitely make again to serve alongside chili and soups.

Reviewed On: Jun. 15, 2008

Good stuff! I used ingredients I had on hand, so the recipe was modified a bit. Instead of the tomato juice and ketchup, I used a can of tomato sauce and a can of diced tomatoes (with garlic & onion, undrained). I also substitued an Onion & Mushroom soup mix for the Onion Soup. We really like mushrooms - so it added some extra flavor. The only other change we made was to exlude the celery. My husband loved the meal - and I loved that we now have 3 dinners worth of food! One serving for leftovers and another to freeze for a lazy night. I served the dish with lightly buttered egg noodles. Yum!

Reviewed On: Jun. 9, 2008