This is the classic Mexican Cornbread recipe that I have been eating all my life. I made large muffins and they were delicious. I did not have green chiles or the Monterrey Jack cheese, but did have hot pepper white cheese, which seemed to work very well. You will not do wrong making this your basic corn bread recipe.

Reviewed On: Oct. 22, 2006

Excellent starter recipe! I used chicken thighs instead of breasts for a heartier poultry to match the robustness of the sausage. I also allowed the liquid to reduce by half to create a chili-like dish. Canned beans can be used to speed up the recipe but don't skimp on simmering time to allow the sage and bay leaves to do their jobs.

Reviewed On: Feb. 2, 2001